Chocolate Stout Cake

Add stout and butter in a sauce pan over medium-high heat. Once butter has melted, add cocoa powder and whisk until smooth. Remove from heat to let cool slightly.

In a medium bowl, whisk together flour, sugar, baking soda, and salt. Set aside.

In another larger bowl, add eggs, sour cream, and vanilla extract. Beat with an electric mixer until smooth. Pour in chocolate/stout mixture and continue to mix until smooth. Then add the dry ingredients and beat on low until just combined. You don’t want to over-mix the batter. Sprinkle in semi sweet chocolate. I like to use a mixture of chopped bar chocolate and chocolate chips. Gently fold chocolate into batter.

Pour batter in a greased bundt pan. Bake for 25–35 minutes until cake starts to pull away from the pan and an inserted toothpick comes out clean.

While that’s baking, prepare the glaze. Break up semi-sweet chocolate bars into a medium-sized bowl.
Add heavy cream and stout to a saucepan. Bring to a simmer over medium-low heat. Pour cream/stout mixture right over the chocolate and mix until all the chocolate is melted and you have a smooth glaze. If it starts to get hard before drizzling over the cake, just pop in the microwave for a few seconds at a time. I actually made this the day before and it turned out perfectly.

Let cake cool for about 10 minutes and carefully invert onto a cake stand. Drizzle the glaze right over the cake. Slice and serve! This will keep for about 3 days well-wrapped in plastic.

Recipe courtesy of Giada Weekly.