Would you believe that I made this cake in the summer, AND it’s taken me so long to get this one posted?! Yikes! Better late than never, I suppose.
Double Chocolate Stout Bundt Cake Adapted from Kiss My Bundt
1 3/4 cup sugar
2 cups flour
3/4 cup Hershey’s Special Dark cocoa powder
1 1/4 teaspoon baking soda
1 1/4 baking powder
1/2 teaspoon coarse kosher salt
2 eggs, room temperature
1 cup whole milk
1/2 cup canola oil
2 teaspoons vanilla
1/2 cup water, boiling
1/2 cup Double Chocolate Stout
Preheat the oven to 350 degrees. Spray mini bundt pan (4 cavity) with PAM spray. Set aside.
In a medium bowl, whisk together all the dry ingredients.
In a large bowl, beat together the eggs, milk, oil, and vanilla with an electric mixer. Pour the dry ingredients into the wet in thirds, beating on low. Set aside. If you add the dry mixture too fast, your batter can get lumpy.
In a medium saucepan, boil the water and stout. Pour the boiling liquid into the cake batter beating on low, just until combined. The cake batter will be thin.
Pour batter into greased mini (4 cavities), 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool for 5 minutes in the pan; then invert onto a wire rack, gently flipping them right side up when they are cool enough to handle.
Serve plain, dusted with powdered sugar, or (my personal favorite) top with chocolate ganache.
Ganache Adapted from The Pastry Queen
8 ounces semisweet chocolate (I used Baker’s), chopped
1 cup heavy cream
1/2 cup light Karo syrup
1/8 teaspoon vanilla
pinch of salt
Heat the heavy cream in a medium bowl in the microwave 1-2 minutes, until cream is very hot. Then add the chopped chocolate and let set for about 2 minutes. Then slowly whisk in the syrup, vanilla, and salt. Continue whisking until combined. Don’t over do it, because it will cause air bubbles!
Pour on top of your cakes!