Fudge Cake with Stout Glaze
- prep time15 min
- total time 60 min
- serves 8 - 10
Chocolate and beer might seem like an unexpected combination, but this rich fudge cake with chocolate stout glaze is a sure winner.
Nonstick cooking spray
16 Tbsp unsalted butter, (2 sticks) softened
2 cups granulated sugar
1 cup coffee, warm
2 large eggs
2 cups all-purpose flour
¾ cup dutch process unsweetened cocoa powder, preferably Double Dutch Dark Cocoa powder
2 tsp baking powder
1 tsp kosher salt
½ cup sour cream
1 tsp almond extractStout Glaze
1 cup heavy cream
8 oz bittersweet chocolate, chopped
¼ cup sugar, confectioners¿
¼ cup stout
1. For the cake: Preheat the oven to 350 °F. Spray a 6-cup Bundt pan with nonstick cooking spray.
2. Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. Pour the coffee over the top and beat until the butter is fully melted. Add the eggs one at a time, then continue to beat until the sugar is dissolved and the mixture is very smooth.
3. Reduce the mixer speed to medium-low and beat in the flour, cocoa powder, salt, sour cream and almond extract until just combined. Pour into the Bundt pan and bake until a cake tester inserted center comes out clean, 40 to 45 minutes. Cool completely in the pan on a baking rack, about 30 minutes, and then invert onto the rack and turn right-side up. Put the rack over a baking sheet.Stout Glaze
1. For the glaze: Bring the heavy cream to a simmer in a medium saucepan over medium-low heat. Whisk in the chocolate, confectioners¿ sugar and stout until the chocolate melts. Poke holes in the cooled cake with a toothpick, pour the warm glaze over and let set a few minutes before slicing. The cake will keep for 2 days at room temperature.