Chocolate Stout Beer Cake

Preheat oven to 350 degrees

Prepare a large bundt style pan.  Mix sugar and cocoa powder together and sprinkle into a bundt pan coated with cooking spray.  Make sure to cover all nooks and crannies plus the center cone, this will help the cake come out cleanly.

To prepare the cake:

1 1/4 cup stout Guinness beer
1/3 cup dark molasses
1 2/3 cup AP flour
3/4 cups unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cup softened, unsalted butter
1 1/2 cup brown sugar
3 large eggs at room temperature
6 oz. semi sweet chocolate chopped fine

Chocolate Ganache Glaze:
3/4 cup heavy cream
6 oz. semisweet chocolate

1.  In a small saucepan add the beer and molasses;  heat to a simmer.  Remove from heat and let cool.
2.  In a large bowl cream the butter on medium speed until smooth.
3.  Add the brown sugar to the butter and beat on medium speed until light and fluffy.
4.  Add the eggs one at a time until fully incorporated.
5.  Sift the flour, cocoa powder, baking powder, baking soda and salt together.
6.  Alternately, add the flour mixture and cooled beer/molasses mixture to the bowl, end with the flour.
7. Stop and scrape the bowl and beat until the batter is smooth.
8.  Stir in the chopped chocolate.
9.  Pour the batter into the prepared pan.
10.  Bake 45 to 50 minutes, until a skewer comes out with a few moist crumbs.
11.  Let cool in the pan then remove to a cooling rack.

Prepare the Ganache:
1.  Bring the cream to a boil in a saucepan.
2.  Remove the pan from heat and add the chocolate.
3.  Let stand for one minute then whisk until the chocolate is melted and smooth.
4.  Let ganache cool then drizzle over cooled cake.

Slice and enjoy!

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