Chocolate Stout Cake

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 1 1/4 cups stout beer (such as guinness don't include foam when measuring)
• 1/3 cup dark molasses (not blackstrap)
• 7 1/2 ounces all-purpose flour (1 2/3 cups)
• 2 1/4 ounces unsweetened natural cocoa powder (not dutch process, 3/4 cup)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 ounces unsalted butter, softened at room temperature (1 1/4 cups)
• 1 1/2 cups packed light brown sugar
• 3 large eggs, at room temperature
• 6 ounces semisweet chocolate, very finely chopped
• 3/4 cup heavy cream
• 6 ounces semisweet chocolate, chopped

Recipe

• 1 position rack in the center of the oven and preheat to 350 degrees.
• 2 butter a 10-12 cup bundt pan and lightly dust with sifted cocoa.
• 3 tap out excess.
• 4 in a small saucepan over high heat, bring the stout and molasses to a simmer.
• 5 remove from heat and let stand while preparing the batter.
• 6 sift together the flour, cocoa powder, baking powder, baking soda and salt.
• 7 in a mixer with paddle attachment, cream the butter for about 1 minute, add brown sugar and beat on medium speed until fluffy and light- about 3 minutes.
• 8 scrape down sides as needed.
• 9 beat in eggs one at a time, scraping down after each addition.
• 10 with the mixer on low, alternate adding the flour mixture and the stout mixture, beginning and ending with the flour.
• 11 scrape down sides of bowl and then beat for 20 seconds until smooth.
• 12 stir in chopped chocolate.
• 13 spoon batter into prepared pan, spreading evenly.
• 14 run knife through batter to eliminate air pockets.
• 15 bake until wooden skewer comes out with only a few moist crumbs clinging to it- about 45-50 minutes.
• 16 let cake cool for 20 minutes then invert cake on to a rack to cool until just barely warm.
• 17 to make glaze: bring cream to a boil in a saucepan over high heat, remove pan from heat and add chocolate.
• 18 whisk until chocolate is melted and smooth.
• 19 let cool for 5 minutes before drizzling over cake.
• 20 drizzle glaze over cake.
• 21 if you are making the cake ahead- do not glaze, wrap in plastic wrap and refrigerate or freeze.
• 22 glaze when ready to serve.