Guinness Chocolate Cake

I honor of St. Paddy’s Day, I thought I would share a recipe that I have made a few times. I’ve made it as a bundt cake as well as cupcakes. The Guinness flavor is mild, you can try a different stout to play around with the flavor.

Thanks to smitten kitchen for a great recipe –

Chocolate Guinness (Stout) Cake

1 cup stout (such as Guinness)

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour, sifted
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs, room temperature
2/3 cup sour cream

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

Preheat oven to 350°F. Butter or spray a bundt pan well
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 sifted flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. 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.*

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.

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