{Recipes}: Chocolate Stout Bundt Cake

Happy Birthday to BRAD!!! We are off to do some serious celebrating today. I’ll be making him the requested Orangette recipe, Burg’s French Toast which I will share later and then heading out from some SURPRISE activities!

Now let’s get serious about some birthday cake. I had seen this on Smitten Kitchen of course and saw that Holly had made it and knew that it must be good (because what isn’t good on Smitten Kitchen or what Holly makes?!)! Brad loves him some chocolate and I thought this would be a perfect man cake with the stout in it.

Chocolate Stout Cake from Smitten Kitchen

Ingredients

  • 1 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup sour cream
  • 6 ounces semisweet chocolate chips
  • 6 tablespoons heavy cream
  • 3/4 teaspoon instant coffee granules

Preheat oven to 350°F. Butter a bundt pan well.  Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.

For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.

Sing happy birthday to the birthday boy and eat cake!

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