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1
Position rack in the center of the oven and preheat to 350 degrees.
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2
Butter a 10-12 cup bundt pan and lightly dust with sifted cocoa.
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3
Tap out excess.
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4
In a small saucepan over high heat, bring the stout and molasses to a simmer.
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5
Remove from heat and let stand while preparing the batter.
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6
Sift together the flour, cocoa powder, baking powder, baking soda and salt.
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7
In a mixer with paddle attachment, cream the butter for about 1 minute, add brown sugar and beat on medium speed until fluffy and light- about 3 minutes.
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8
Scrape down sides as needed.
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9
Beat in eggs one at a time, scraping down after each addition.
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10
With the mixer on low, alternate adding the flour mixture and the stout mixture, beginning and ending with the flour.
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11
Scrape down sides of bowl and then beat for 20 seconds until smooth.
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12
Stir in chopped chocolate.
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13
Spoon batter into prepared pan, spreading evenly.
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14
Run knife through batter to eliminate air pockets.
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15
Bake until wooden skewer comes out with only a few moist crumbs clinging to it- about 45-50 minutes.
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16
Let cake cool for 20 minutes then invert cake on to a rack to cool until just barely warm.
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17
To make glaze: bring cream to a boil in a saucepan over high heat, remove pan from heat and add chocolate.
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18
Whisk until chocolate is melted and smooth.
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19
Let cool for 5 minutes before drizzling over cake.
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20
Drizzle glaze over cake.
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21
If you are making the cake ahead- do not glaze, wrap in plastic wrap and refrigerate or freeze.
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22
Glaze when ready to serve.
