This cake is some of the most delicious cake I’ve ever tasted. It was great the next day, but perfect as soon as it finished cooling. If you’re looking for chocolate goodness with a little depth of flavor, this is it!
Dark Chocolate Stout Bundt Cake With Dark Chocolate Sauce
1 c. unsalted room temperature butter (plus more for the pan)
2 1/2 c. all purpose flour
3/4 tsp baking soda
1/2 tsp salt
3/4 c. stout beer
8 oz dark chocolate chips
3 large eggs
1 c. granulated sugar
1 c. dark sugar
1/2 c. sour cream
Dark Chocolate Sauce
1/2 c. granulated sugar
1/4 c. unsweetened cocoa powder
4 oz. dark chocolate chips
Heat oven to 350 degrees. Butter a 12 cup bundt pan and dust with cocoa powder, tapping out any extra.
In a medium bowl, whisk together flour, baking soda, and salt.
in a small saucepan, combine the butter and stout. Cook over medium heat, stirring until the butter is melted. Remove from heat and add 8 oz of chocolate, and whisk until smooth.
Using an electric mixer, beat the eggs and sugars on medium high until fluffy. Beat in the chocolate mixture and sour cream. Reduce speed to low and gradually mix in the flour mixture until just combined.
Pour into prepared pan and bake until a toothpick comes out with just a few, moist crumbs (about 45-55 minutes). Let cool 30 minutes in pan, then invert onto a rack to cool completely.
When the cake is cool, begin working on the chocolate sauce.
In a small saucepan, whisk together the sugar, cocoa powder, and 1/2 c. water. Bring to a boil.
Remove from heat and whisk in the chocolate until smooth.
Let cool briefly and drizzle over cake!!
|Yum, yum, yum!|