Chocolate + Stout are a great comb. It also make a great St. Paddy’s Day treat. Thanks for the recipe Smitten Kitchen.
1 cup stout
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups flour
2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
6 ounces good semisweet chocolate, chopped
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules
6 oz. white chocolate, melted
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 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.*
For the ganache, melt the chocolate, 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. Place in refrigerator while melted the white chocolate in double boiler and then pour over the top. Refrigerate for another 20 minutes. Store in a cake container.