Description
This lusciously deep, dark cake combines malty stout and rich chocolate for a gorgeously dense texture. Developed for altitudes above 8,000 feet.
Ingredients
1 cup dark beer, such as Guinness
1/2 lb (2 sticks, 16 TB) unsalted butter
3/4 cup unsweetened cocoa powder (dutch-process or European style, such as Valrhona)
2 1/4 cups all-purpose flour
1 3/4 cups + 2 TB granulated sugar
1 tsp baking soda
1 tsp salt
2 large eggs
1 cup sour cream
1 1/2 tsp vanilla extract (not imitation)
Instructions
Butter a standard-size Bundt pan and coat with powdered sugar or cocoa (rather than flour, which creates a white coating on the finished cake and can create a pasty flavor). Tap out excess.
Place beer and butter in a small saucepan and bring to a boil. Remove from heat and whisk into cocoa until the mixture is smooth and uniform. Set aside to cool.
In a medium bowl, whisk together flour, sugar, baking soda, and salt.
In a separate bowl, using a stand or hand mixer, beat together the eggs, sour cream, and vanilla until combined. Beat in the cooled butter/beer mixture, then stir in the flour mixture.
Pour into prepared pan and bake at 350 for 40-45 mins, until a cake tester comes out clean. Cool for about 10 minutes in the pan, then invert cake onto a plate and allow to cool fully. Sprinkle with powdered sugar or drizzle with chocolate and/or whiskey caramel glaze.
Store in an airtight container.
Notes
… This cake was delicious the day it was made, but even better the next day, and the day after that.
