Dark Chocolate Stout Bundt Cake

 
I woke up this morning with every intention of baking a wonderfully frilly and delicate strawberry layer cake with Chantilly cream. But I didn't. If there's one thing I'm good at it's talking myself out things. Ok...maybe with exception of talking myself out of things I really need of course (refer to this post).

"A layer cake, really? You know it'll turn out lopsided." ..."do you really want to wash all those dishes?" Curses! So instead, I talked myself into a simple fuss free recipe that incorporates chocolate and booze. Mmm booze.

Dark Chocolate Stout Cake
adapted from Smitten Kitchen


1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
1 cup Hershey's Special Dark Chocolate 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

Preheat oven to 350°F. Butter or spray a bundt pan.

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 40-45 minutes.

Transfer cake to rack; cool completely in the pan, then turn cake out onto rack. Slice and serve.

Glaze with a chocolate ganache for more decadence.