Chocolate Stout Bundt Cake
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Chocolate Stout Bundt Cake
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Chocolate Stout Bundt Cake is perfect for entertaining! Moist, rich, with a delicious chocolate ganache oozing down the sides. YUM.
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Ingredients
- 1 cup unsalted butter 2 sticks, 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 egg large
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup sour cream
- 1/2 cup heavy cream
Instructions
- 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.
Notes
- From Real Simple December 2010
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