Chocolate Stout Bundt Cake

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/3 cup Molasses, dark

• Baking & Spices

  • 1 2/3 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 cups Brown sugar, packed light
  • 12 oz Chocolate, semisweet
  • 3/4 cup Cocoa powder, unsweetened
  • 1/2 tsp Salt

• Dairy

  • 1 1/4 cups Butter, unsalted
  • 2/3 cup Heavy cream

• Beer, Wine & Liquor

  • 1 1/4 cups Stout

Found on sweetandsavourypursuits.com

Description

Directions

• Position a rack in the center of the oven and pre-heat oven to 350°F.
• Grease a 10 or 12 cup bundt pan and lightly dust it with sifted cocoa powder. Tap out excess cocoa.
• Combine the stout and molasses in a small saucepan, place over medium-high heat and bring the stout and molasses to a simmer. Take the saucepan off the heat, add the chopped chocolate, stir the mixture and reserve.
• Into a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
• Using the paddle attachment on a stand mixer, beat the butter on medium speed until creamy and smooth, about 1 minute.
• Add the brown sugar and beat on medium speed until light and fluffy, about 3 minutes. Stop to scrape the sides and bottom of the bowl as needed.
• Beat in the eggs one at a time, stopping to scrape the bowl after each egg.
• With the mixer on low speed, alternate adding the flour and stout mixtures, beginning and ending with the flour. Make sure to stop the mixer to scrape the sides of the bowl and then beat at medium speed until the batter is smooth, about 30 seconds.
• Pour the batter into the prepared bundt pan, and run a knife through the batter to eliminate air pockets.
• Bake cake until a wooden skewer inserted in the center comes out with only a few crumbs, 40 to 45 minutes.
• Set the pan on a wire rack to cool for 20 minutes.
• Invert the cake onto the rack and remove the pan. Let the cake cool until its just slightly warm.
• Pour the heavy cream into small saucepan and bring to a boil over high heat.
• Remove the saucepan from the heat and add the chopped chocolate.
• Let the mixture stand for 1 minute and then stir until the chocolate is melted and smooth.
• Let the ganache cool for 2-3 minutes.
• Slowly pour the warm ganache over the cake. Let cool to room temperature before serving.