Aah, one of my successes. Luckily for me when they come along they tend to be pretty awesome. This bundt cake is no exception.
The pictures of this cake aren’t too good but I promise you, this is the best bundt cake I’ve ever made. It was so dense and rich and full of wonderful chocolatey flavor. I could barely eat more than a sliver but I wanted to eat half the cake myself. And although the pictures don’t show it, many people thought it was store bought – it was that pretty!
- 1 cup plus 1 tbsp unsalted butter;
- Unsweetened cocoa powder (for the bundt pan);
- 2½ cups flour;
- ¾ tsp baking soda;
- ½ tsp salt;
- ¾ cup Guinness beer;
- 14 oz semisweet chocolate;
- 3 eggs;
- 1 cup sugar;
- 1 cup packed brown sugar;
- ½ cup sour cream;
- ½ cup heavy cream;
- Powdered sugar.
- Preheat oven to 350 degrees. Butter Bundt pan and dust with cocoa powder. In a medium bowl combine flour, baking soda and salt.
- Combine butter and stout in a small saucepan. Cook over medium heat until butter is melted. Remove from heat and add 8 oz of chocolate and whisk until smooth.
- Beat the eggs and sugars on medium-high speed until fluffy. Add in stout mixture and sour cream. Lower speed and mix in flour until just combined. Pour into pan and bake until a toothpick inserted in the center comes out with a few crumbs, 45-55 minutes.
- Let cool 30 minutes in pan, then invert onto wire rack and allow to cool completely. For the glaze: bring heavy cream to a boil in small saucepan. Remove from heat and add remaining chocolate. Let sit for 5 minutes and whisk until smooth. Drizzle over cooled cake and top with powdered sugar when mostly set. Enjoy!