By Tracey
Chocolate Stout Cake
adapted from the Barrington Brewery in Great Barrington
Ingredients:
- 1/2 cup stout (I used Guinness)
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
- 1 cup all-purpose flour
- 1 cup sugar
- 3/4 teaspoons baking soda
- 3/8 teaspoon salt
- 1 large egg
- 1/3 cup sour cream
- 3 ounces semisweet chocolate
- 3 tablespoons heavy cream
- 3/8 teaspoon instant coffee granules
Directions:
To make the cake: Preheat oven to 350 F. Spray a 6-cup bundt pan well with cooking spray with flour.
In a large saucepan set over medium heat, combine the stout and the butter. Stirring occasionally, bring the mixture to a simmer. Remove the pan from the heat and whisk in the cocoa powder until the mixture is smooth. Set aside to cool slightly.
Meanwhile, in a large bowl whisk the flour, sugar, baking soda and salt together. In the bowl of a stand mixer fitted with the paddle attachment, beat the egg and sour cream until well blended. Add the slightly cooled stout mixture to the bowl and beat to combine. Add the flour mixture all at once and beat briefly on low speed to begin to incorporate. Remove the mixer bowl and use a rubber spatula to fold the batter to finish incorporating the dry ingredients.
Transfer the batter to the prepared bundt pan. Bake for 30-32 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean. Transfer the bundt pan to a wire rack and allow to cool for 10 minutes then turn the cake out of the pan and set it on the wire rack to cool completely.
To make the ganache: Place the chocolate, heavy cream and instant coffee in a microwave safe bowl. Microwave in 30-second bursts at 50% power, stirring in between, until completely melted and smooth. (You could also do this using a double boiler if you want.) Drizzle over the cooled cake.
