This is from Deb Perelman of Smitten Kitchen. She adapted it from the Barrington Brewery in Great Barrington via Bon Appetit. It worked perfectly the first time I baked it. The cake is black-as-coal, moist and dark chocolatey – delicious!
1 cup stout (such as Guinness)
1 cup (2 sticks) butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1½ tsp baking soda
¾ tsp salt
2 large eggs
⅔ cup sour cream
Ganache:
6 oz/175g semi-sweet chocolate chips
6 tbsp whipping (35%) cream
¾ tsp instant coffee granules
Preheat oven to 350F. Butter or spray a non-stick bundt pan well; make sure you get in all of the nooks and crannies.
Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder; whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and salt in large bowl to blend.
Using standing mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture; beat just to combine. Add flour mixture; beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into centre comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling 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. Drizzle over the top of cooled cake.