I remembered this recipe when I was trying to think of ways to use the Guinness leftover from this stew recipe. I’m glad I remembered. This cake is everything chocolate cake should be, but usually isn’t. I think chain-restaurant dessert menus have ruined chocolate cake for us all. They never taste like chocolate and always end up disappointing. I read a quote on Pinterest the other day that said you should spend your calories like your money. Save them up for something that’s worth it. Restaurant cakes usually aren’t worth it.
This cake recipe has got real chocolate flavor, not just artificial sweetness. It’s moist and rich without being dense. It takes just 15-20 minutes to prepare and the ganache topping couldn’t be easier.
The beer in this cake makes it perfect for the Super Bowl or St. Patrick’s Day. The simplicity and gorgeousness makes it perfect for any type of entertaining or when you’re asked to bring dessert.
Taste: You can’t really taste the beer, it just gives the cake a nice slightly nutty richness that compliments the chocolate and cuts the sweetness.
Texture: The cake is almost like a brownie. It is ridiculously moist and rich.
Ease: Very easy. Took about 15 minutes to prep.
Appearance: Just beautiful. I love the chocolate ganache oozing down the sides.
Pros: Perfect for entertaining.
Would I make this again? Absolutely.
Chocolate Stout Bundt Cake
Yield: 12 servings
1 cup (2 sticks) unsalted butter, plus more for pan
2 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup stout beer (such as Guinness)
12 ounces semisweet chocolate, chopped
3 large eggs
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup sour cream
1/2 cup heavy cream
Heat oven to 350 degrees F. Butter a 12-cup nonstick Bundt pan. In a medium bowl combine flour, baking soda, and salt.
In a small saucepan heat butter and beer over medium heat, stirring, until butter is melted. Remove from heat and add 8 ounces of the chocolate, stirring until smooth.
Using an electric mixer and a large bowl, beat the eggs and sugars on medium-high speed until fluffy. Beat in chocolate mixture and sour cream. Reduce speed to low and gradually mix in flour. Don't overmix.
Pour batter into prepared pan and bake 45-55 minutes, or until a toothpick comes out with a few moist crumbs. Let cool 30 minutes in pan then invert onto a wire rack to cool completely.
In a small saucepan bring the cream just to a boil. Off heat add the remaining 4 ounces of chocolate and let sit for 5 minutes. Stir until smooth then drizzle over cooled cake. Cake can be made and glazed up to 1 day in advance. Cover loosely and store at room temperature.
From Real Simple December 2010