Wednesday, March 18, 2009

The most amazing chocolate cake EVER

I'm not a huge cake fan, when people go crazy about certain cakes I will generally try it and then wonder what all the fuss was about, but I've now found 'that' cake, OMG, it's AWESOME and too good not to share.
Don't let the name 'Chocolate Stout Cake' put you off, you really can't taste the stout, it just gives the cake a richer flavor.
I have informed my family that from hereon out this will be my Birthday cake, Victoria has also claimed the same.
I baked it in a bundt pan so's it would look prettier w/ the glaze drizzled over it, I'd have posted a picture of the whole thing, but Reagan had already swiped her finger through the glaze before I could even get my camera out, yes, it's that good.


1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
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

For the Ganache

6 ounces semisweet chocolate chips
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules

Cake prep:
Preheat oven to 350°F. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies.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 50 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.

Melt the chocolate chips, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.

Before serving I chilled it in the refrigerator to 'set' the Ganache a little and it was awesome.


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