The other evening we had some friends over for dinner and dessert.
As I was tossing things together I realized that I never shared my favorite dessert recipe. So here goes.
Guinness Stout Cake:
1 1/4 cups Gunniess Stout -don't include foam.
1/3 cup dark molasses
1 2/3 cups all purpose flour
3/4 cup unsweetened natural cocoa powder not dutch processed (add a little more for sprinkling pan.
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1 1/4 cups unsalted butter softened to room temp.
1 1/2 cups light brown sugar
3 large eggs room temp.
6 oz. semi sweet chocolate finely chopped (if not picky about chocolate regular chocolate chips work great).
3/4 cup heavy cream
6 oz. semi sweet chocolate finely chopped
Heat oven to 350. Butter bunt pan lightly coat with sifted cocoa- tap out extra cocoa
In a small sauce pan on high heat bring stout and molasses to a simmer
Remove pan from heat and let stand while preparing batter
Sift flour, cocoa, baking powder, soda, and salt. With a mixer cream butter in large bowl on medium speed until smooth.
Add brown sugar and beat on medium until light and fluffy
Beat in eggs one at a time stopping to scrap bowl after each addition
With a mixer on low alternate adding flour and stout mixture -beginning and ending with flour
Beat at medium speed until batter is smooth then stir in the chopped chocolate
Spoon batter into pan spread evenly. Run knife through batter to eliminate air pockets. Then cook 45-50 min. until wooden stick stuck in middle comes out clean.
Set pan to cool 20 minutes not longer
Invert cake- remove pan, cool until barely warm
Bring cream to a boil in a sauce pan over high heat. Remove pan from heat add chocolate.
Let stand one min. then whisk until chocolate is melted and smooth.
Let cool for 5 min. before drizzling over the barely warm cake. Let the glaze cool at room temp before serving.
This cake is to die for. I mean it! Last meal type thing. I'm telling ya it's goooooooood!