- For the Cake:
- Cooking spray
- 1 cup stout (I used Left Hand Brewing Company’s Milk Stout)
- 1 cup (2 sticks) unsalted butter
- ¾ cup cocoa powder
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 eggs
- ⅔ cup sour cream
- 1 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips (I like to use a mixture of chopped bar chocolate and chocolate chips)
- For the Glaze:
- 2 tablespoons stout
- ¼ cup heavy cream
- 6 ounces semisweet chocolate
- Preheat oven to 350 degrees.
- Start off by adding stout and butter in a sauce pan over medium-high heat. Once butter has melted, add in 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 in eggs, sour cream, and vanilla extract. Beat with an electric mixer until smooth. Next, pour in chocolate/stout mixture and continue to mix until smooth. Then add in the dry ingredients and beat on low until just combined. You don’t want to overmix the batter. Sprinkle in 1 cup of semi-sweet chocolate. I like to use a mixture of chopped bar chocolate and chocolate chips. Gently fold chocolate into batter.
- Pour the batter in a greased Bundt pan. Bake for 25-35 minutes until the cake starts to pull away from the pan and an inserted toothpick comes out clean.
- While that’s baking, break up 6 ounces of semi-sweet chocolate bars into a medium sized bowl.
- Add in heavy cream and a couple tablespoons of 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 (un-glazed).
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