Guinness Chocolate Cake

I just wanted to put this in my cookbook because I didn't want to loose it. I found it online. Chocolate Stout Cake Adapted from Bon Appétit, September 2002, recipe originally from the Barrington Brewery in Great Barrington, MA This recipe was originally intended to make a layer cake of 3-8″ rounds. Upon many reviewers’ suggestions, I halved it and it fit perfectly in a bundt pan. The halved amount is below, and the icing replaced with a simple ganache.

• Ready In: 2 hrs 35 mins
• Yields: 1 cake

Ingredients

• 1  cup stout beer (such as Guinness)
• 1  cup 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
• 6  tablespoons sour cream
• 6  ounces  good  semi-sweet chocolate chips
• 6  tablespoons heavy cream
• 3⁄4 teaspoon instant coffee granules

Directions

1. Cake prep:
2. Preheat oven to 350°F Butter or spray a bundt pan. 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.
3. Whisk flour, sugar, baking soda, and ¾ 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 10 minutes. Turn cake out onto rack and cool completely.
4. Ganache:
5. 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.