Chocolate Stout Cake

I would like to thank Lynn of http://bgcanary.blogspot.ca/ for passing this recipe on to me it was great!

The recipe has been adapted from the recipe by Barrington Brewery, Great Barrington, MA on Bon Appetit

The ingredients you will need.

1 cup of Stout (I used Old Yale Brewing – Sasquatch Stout)
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup of sour cream
6 ounces semisweet chocolate chips
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules

Center Stage for the most important ingredient!  Old Yale Brewing – Sasquatch Stout out of Chilliwack BC.

Prepping the cake:
Preheat your  oven to 350F right away. Butter or spray a bunt pan well making sure to get in all of the  hard to get areas of the pan.  Bring the stout and butter to simmer in a large heavy saucepan over medium heat.

   

Once all the butter is melted and the mixture is simmering add cocoa powder and whisk until mixture is smooth.  Once you have a smooth mixture cool it slightly.

Whisk the flour, sugar, backing soda and 3/4 teaspoon salt into a large bowl and blend the mixture well.

Using an electric mixer, beat eggs and sour cream in another large bowl to blend.

Once it is well mixed add stout-chocolate mixture to egg mixture and beat just to combine.

 

Next add the flour mixture and beat briefly on slow speed just enough to partially combine the mixture.

   

Using rubber spatula, fold batter until it is completely combined.

Pour the batter into the prepared pan.

 

Bake the cake until you can insert a tester (such as a toothpick) into center of the cake and comes out clean, about 35 minutes.  Transfer cake to rack to cool completely in the pan.  Once it is cooled turn cake out onto rack for drizzling ganache.

   

The cake part is now finished!  Now it is time to make the 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.  If it is not warm enough it will not drizzle onto the cake well.

   

Drizzle over the top of cooled cake!

   

The cake is now finished and it is time to enjoy it with some friends or family!

This cake is very moist and will stay that way for days even uncovered.  This is good as it is soo big and filling that you will need a few days to finish it!  Or just have a huge group of friends over.  There is never a bad reason to have friends over is there?  This cake pairs well with a Stout to drink such as the rest of the bottle of Sasquatch stout.  Or if you finished it while baking buy a second bottle to share with the cake.  A great ice cream to serve with this cake is something with espresso and chocolate in it!