Chocolate Stout Cake

Recipe by susie cooks
READY IN: 1hr 20mins
YIELD: 1 cake




  • Position rack in the center of the oven and preheat to 350 degrees.
  • Butter a 10-12 cup bundt pan and lightly dust with sifted cocoa.
  • Tap out excess.
  • In a small saucepan over high heat, bring the stout and molasses to a simmer.
  • Remove from heat and let stand while preparing the batter.
  • Sift together the flour, cocoa powder, baking powder, baking soda and salt.
  • In a mixer with paddle attachment, cream the butter for about 1 minute, add brown sugar and beat on medium speed until fluffy and light- about 3 minutes.
  • Scrape down sides as needed.
  • Beat in eggs one at a time, scraping down after each addition.
  • With the mixer on low, alternate adding the flour mixture and the stout mixture, beginning and ending with the flour.
  • Scrape down sides of bowl and then beat for 20 seconds until smooth.
  • Stir in chopped chocolate.
  • Spoon batter into prepared pan, spreading evenly.
  • Run knife through batter to eliminate air pockets.
  • Bake until wooden skewer comes out with only a few moist crumbs clinging to it- about 45-50 minutes.
  • Let cake cool for 20 minutes then invert cake on to a rack to cool until just barely warm.
  • To make glaze: bring cream to a boil in a saucepan over high heat, remove pan from heat and add chocolate.
  • Whisk until chocolate is melted and smooth.
  • Let cool for 5 minutes before drizzling over cake.
  • Drizzle glaze over cake.
  • If you are making the cake ahead- do not glaze, wrap in plastic wrap and refrigerate or freeze.
  • Glaze when ready to serve.