Yield: 12 SERVINGS
Prep time: 30 minutes
Total time: 45 minutes
2 1/2 cups (290 grams) all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt (omit if using salted butter)
3/4 cup (1 1/2 sticks, 6oz or 170g) butter
6oz (170g) 70-75% dark chocolate, chopped
1 3/4 cups (350 grams) granulated sugar
2 large eggs
2/3 cup (160 grams) sour cream
1 cup (235 ml) stout (such as Guinness)
Cocoa powder for pan
4 ounces (114 grams) dark chocolate
4 tablespoons (60 g) butter
2 teaspoons brown rice syrup (or corn syrup)
⅛ teaspoon salt (omit if using salted butter)
Preheat oven to 350°F. Butter or spray a bundt pan well; dust with cocoa powder, shaking out excess.
Sift the flour, baking soda, and salt into a bowl and set aside.
In a heat-proof bowl, melt together the butter and chocolate on 50% power in the microwave, stirring at 30 second intervals until melted and smooth (or in top of double boiler set over 1” of barely simmering water). Remove from heat and transfer into a large bowl. Whisk in sugar (if mixture is still hot, let cool before continuing). Briskly whisk in eggs, then sour cream. Pour in stout and whisk until smooth. Add the flour mixture and whisk just until the flour is incorporated and it becomes the texture of cake batter (don’t over mix).
Pour batter into the prepared pan. Bake cake until tester inserted into the center comes out clean, 40-50 minutes. Cool cake for 10 minutes in the pan, then turn out onto a cooling rack to cool completely.
For the glaze, in microwave or double boiler, melt the chocolate, butter and syrup until smooth and warm. Drizzle over the top of the cooled cake.