Chocolate Stout Cake Adapted from Bon Apptit, 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, halved it and it fit perfectly in a !undt pan. The halved amount is !elow, and the icing replaced with a simple ganache. 1 cup stout such as Guinness! 1 cup 2 stic"s! unsalted butter #$% cup unsweetened cocoa powder preferably &utch'process! 2 cups all purpose flour 2 cups sugar 1 1$2 teaspoons ba"ing soda #$% teaspoon salt 2 large eggs 2$# cup sour cream( ) ounces good semisweet chocolate chips ) tablespoons hea*y cream #$% teaspoon instant coffee granules +a"e prep, -reheat o*en to #.0/01 Butter or spray a bundt pan well2 ma"e sure you get in all of the noo"s and crannies1 Some people e*en go so far as to brush the inside of their bundt pans with melted butter3you cannot be too careful4!1 Bring 1 cup stout and 1 cup butter to simmer in hea*y large saucepan o*er medium heat1 Add cocoa powder and whis" until mi5ture is smooth1 +ool slightly1 6his" flour, sugar, ba"ing soda, and #$% teaspoon salt in large bowl to blend1 7sing electric mi5er, beat eggs and sour cream in another large bowl to blend1 Add stout' chocolate mi5ture to egg mi5ture and beat 8ust to combine1 Add flour mi5ture and beat briefly on slow speed1 7sing rubber spatula, fold batter until completely combined1 -our batter into prepared pan1 Ba"e ca"e until tester inserted into center comes out clean, about #. minutes1 9ransfer ca"e to rac"2 cool completely in the pan, then turn ca"e out onto rac" for dri::ling ganache1(( Ganache, 0or the ganache, melt the chocolate, hea*y cream, and coffee in the top of a double boiler o*er simmering water until smooth and warm, stirring occasionally1 &ri::le o*er the top of cooled ca"e1 ( 9his has been updated from the earlier amount of ) tablespoons, which although incorrect, still apparently wor"ed for do:ens of ba"ers, myself included1 ;onetheless, the e5tra few tablespoons of sour cream will only ser*e to ma"e the ca"e more moist, if that is possible to imagine4

(( 7pdate #$2.$0<, -re*iously, the instructions suggested that you cool the ca"e for only 10 minutes in the pan before flipping it out onto a cooling rac" and cooling it the rest of the way1 After se*eral con*ersations with readers$test coo"s who found that their ca"e stuc" a little, awesome reader Susan tried to cool the ca"e completely in the pan before releasing it and nothing stuc"1 = agree that this might be a better way to go1