Since my Lime-Pistachio Tart last year was such an ordeal, I decided I wanted to make a different dessert for St. Patty’s Day dinner this year. I still wanted the same decadence since the main meal is so simple and decided to go the chocolate route. Bon Appetit Magazine published a recipe for a Chocolate Stout Cake in 2002 that has gotten rave reader reviews on epicurious.com (one of my go-to websites for culinary inspiration), so this one was a no-brainer. I adapted the recipe to use a bundt pan, and instead of their icing, I used Martha Stewart’s recipe for Chocolate Ganache Glaze. Serve each slice with a dollop of french vanilla ice cream and some Bailey’s infused coffee and you’ve got a fabulous ending to a great meal!
- 1 cup stout (such as Guinness)
- 1 cup (2 sticks) unsalted butter
- 3/4 cups unsweetened cocoa powder (preferably Dutch-process)
- 2 cups all purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoons salt
- 2 large eggs
- 2/3 cup sour cream
- 6 ounces semisweet chocolate, finely chopped
- 2/3 cup heavy cream
- 1 tablespoon light corn syrup
- Preheat oven to 350°F. Butter a bundt pan.
- Bring stout and butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
- Whisk flour, sugar, baking soda, and salt in large bowl to blend.
- Using electric mixer, 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 in 3 parts and beat on slow speed until just incorporated after each addition.
- Pour batter into prepared bundt pan. Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer cake to rack; cool 10 minutes. Turn cake out onto rack and cool completely.
- Place chocolate in a medium-size heatproof bowl. Bring cream and corn syrup just to a simmer in a small saucepan over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
- Using a flexible spatula, gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy. (If any chocolate pieces remain, strain mixture through a fine sieve and discard solids.) If not using immediately, glaze can be refrigerated up to 5 days in an airtight container. Reheat gently before using.
- Pour glaze into a container with a spout (like a Pyrex liquid measuring cup) and generously drizzle over cake.
This recipe creates a moist and dense cake with an incredibly rich and chocolatey glaze. It will be my go-to recipe for chocolate cakes in the future, St. Patty’s Day or not!