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1
Special equipment: 12-cup bundt pan
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Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with cooking spray and dust with cocoa powder, tapping out the excess.
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In a medium bowl, whisk together the flour, baking soda and salt.
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Reserve for later use.
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In a small saucepan, combine the butter and beer.
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Cook over medium heat until the butter melts.
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Remove from the heat and add 8 ounces of the chocolate, whisking until the chocolate completely melts and the mixture is smooth.
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8
Using an electric mixer set to medium-high speed, beat the egg, brown sugar and granulated sugar until fluffy.
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Beat in the chocolate-stout mixture and sour cream.
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Reduce the speed to low and gradually add the flour mixture until just combined, making sure not to over mix.
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Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 50 minutes.
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12
Cool the cake for 30 minutes in the pan and then invert onto a serving plate.
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13
In a small saucepan, bring the whipping cream and Mexican crema to a boil.
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Once boiling, remove from the heat and add the remaining 4 ounces chocolate.
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Whisk until smooth.
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Drizzle over the inverted bundt cake.
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17
Using a fine mesh sieve, sprinkle some powdered sugar over the top.
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18
Arrange fresh mint leave around the cake and serve.
