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1
Add stout and butter in a sauce pan over medium-high heat. Once butter has melted, add cocoa powder and whisk until smooth. Remove from heat to let cool slightly.
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2
In a medium bowl, whisk together flour, sugar, baking soda, and salt. Set aside.
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3
In another larger bowl, add eggs, sour cream, and vanilla extract. Beat with an electric mixer until smooth. Pour in chocolate/stout mixture and continue to mix until smooth. Then add the dry ingredients and beat on low until just combined. You don't want to over-mix the batter. Sprinkle in semi sweet chocolate. I like to use a mixture of chopped bar chocolate and chocolate chips. Gently fold chocolate into batter.
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4
Pour batter in a greased bundt pan. Bake for 25-35 minutes until cake starts to pull away from the pan and an inserted toothpick comes out clean.
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5
While that's baking, prepare the glaze. Break up semi-sweet chocolate bars into a medium-sized bowl.
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6
Add heavy cream and stout to a saucepan. Bring to a simmer over medium-low heat. Pour cream/stout mixture right over the chocolate and mix until all the chocolate is melted and you have a smooth glaze. If it starts to get hard before drizzling over the cake, just pop in the microwave for a few seconds at a time. I actually made this the day before and it turned out perfectly.
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7
Let cake cool for about 10 minutes and carefully invert onto a cake stand. Drizzle the glaze right over the cake. Slice and serve! This will keep for about 3 days well-wrapped in plastic.
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8
Recipe courtesy of Giada Weekly.
