This cake was for my husband’s birthday. Make it for an occasion where you know you can share it with others — otherwise you’ll eat the whole thing, I promise.
- 1 cup stout (I used Young’s Double Chocolate Stout)
- 2 sticks unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups white whole wheat flour
- 2 cups sugar
- 1 1/2 tsp. baking soda
- 3/4 tsp. salt
- 2 eggs
- 2/3 cup sour cream
- 3/4 cup semisweet chocolate chips
- 6 tbsp. whipping cream
Preheat oven to 350 degrees F. Grease a bundt cake pan and set aside.
Bring stout and butter to simmer in saucepan over medium heat. Whisk in cocoa powder until mixture is smooth. Set aside and let cool slightly.
In a bowl, whisk together flour, sugar, baking soda, and salt and set aside.
In the bowl of a stand mixer, beat eggs and sour cream until smooth. Add stout-butter mixture to egg mixture and stir to combine. Add flour mixture and stir briefly on low speed. Using a rubber spatula, fold the batter until everything is combined. You can toss in a handful of chocolate chips if you like. Pour into bundt cake pan.
Bake until a toothpick inserted in center comes out clean, about 45 minutes. Transfer to a rack and let cool completely before turning cake out.
For the ganache icing, in a small saucepan melt chocolate chips and whipping cream over medium-low heat, stirring constantly with a rubber spatula until smooth and warm. Pour ganache over cooled cake.
A friend of mine passed this recipe along from a friend of hers who typed it up in a Word doc. It seems to be from an old issue of Bon Appetit, and appears here.