So, about that cake I made for my birthday. It was the best cake I’ve ever had in my life. At least I’m pretty sure it was. I can’t recall a cake I’ve ever had that was better than this one. This cake was even better than the fancy chocolate cake I made one time that required like $40 worth of chocolate. It’s moist and delicious without being so rich that you feel like you’re going to explode after eating it. Ben and I liked it so much I’m making it again to bring to our Christmas festivities tomorrow. Mmmmm, Yeti cake!
- 1 cup really good stout (such as Oak Aged Yeti Imperial Stout (if you get a bomber of this, there’s enough for the cake and for the baker to drink some and share with a friend))
- 1 cup unsalted butter (plus extra for buttering the pan)
- 3/4 cup unsweetened cocoa powder (preferably Dutch process, but regular is fine)
- 2 cups all-purpose flour
- 2 cups sugar (1 1/2 cups at altitude)
- 1 1/2 teaspoons baking soda (1 1/8 teaspoons at altitude)
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup sour cream
Preheat oven to 350F. Melt some butter and brush into a bundt pan, covering well. Dust with cocoa powder and shake so the entire inside surface of the pan is covered with butter and cocoa powder. In a saucepan over medium heat, bring the stout and 1 cup of butter to a simmer. Add cocoa powder and whisk until mixture is smooth. Allow to cool while you’re doing the next steps.
Whisk flour, sugar, baking soda, and salt in a large bowl until well mixed. Using an electric mixer, beat eggs and sour cream to blend. Add the stout/chocolate mixture to the egg mixture and beat just to combine. Add the flour mixture and, using a rubber spatula, fold until completely combined. Pour batter into prepared pan. Bake cake for about 35 minutes, until a knife inserted in the middle comes out clean. Allow to cool completely in the pan; if you like, when the cake is pretty cool, pick up the pan and kind of shake it vertically until you can tell the cake isn’t going to stick (does that make sense?). After the cake has completely cooled, turn onto plate/cake stand for ganache application. (It’s okay to leave the cake in the pan, covered with foil, overnight — this is what I usually do.)
- 6 ounces good semisweet chocolate chips
- 6 tablespoons heavy cream
- 1 teaspoon instant coffee granules
Put all ingredients in the top of a double boiler over simmering water. Cook, stirring occasionally, until chocolate is melted. Drizzle over the top of cooled cake.