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I swear I’ll be posting more than food soon. I’m getting all the bad stuff out of my system before I start Cross fit on Tuesday! Well not all of it, because I will indulge and blog yummy things, I’ll just figure out a way to give it away.  This was my second time making this cake, I wanted to be sure the first time.  I got the recipe from Smitten Kitchen who halved the original recipe since it was a ton. This cake is super moist and the secret ingredient isn’t milk, or butter milk but Chocolate Stout Beer. Any stout can replace it such as Guinness, but I fell upon this while in Whole Foods.

I was talking to a friend the other day about this cake. They seemed a little intimidated by the thought of using a double boiler. I’m here to state that a double boiler doesn’t have to be fancy or complicated. I simply took a sauce pan, filled it with an inch of water and place a bowl over top. I got that bowl from Ikea for two bucks. I love this bowl and it’s bigger momma bowl I use both of them on a regular basis.

This is a fairly easy cake to make. It’s moist and delicious and the glaze only has three things ingredients. Once it’s completely cooled the icing hardens a bit….firms for a lack of better words. it taste great reheated with a glass of milk.

1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
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 good semisweet chocolate chips
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules

Cake prep:
Preheat oven to 350°F. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies.  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.*

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.

Cool the cake completely in the pan before releasing it or you’ll have pieces missing and stuck in your pan.

Recipe copied from (here)

 

I’d like some feedback on how I post Recipes.

The last three I did differently, and I’d love to know which you liked the best.

Have a great week…

-Elle-