This is the best bundt cake I've ever made. It was so dense and rich and full of wonderful chocolatey flavor. I could barely eat more than a sliver but I wanted to eat half the cake myself! Enjoy
Adapted from Real Simple
- Preheat oven to 350 degrees. Butter Bundt pan and dust with cocoa powder. In a medium bowl combine flour, baking soda and salt.
- Combine butter and stout in a small saucepan. Cook over medium heat until butter is melted. Remove from heat and add 8 oz of chocolate and whisk until smooth.
- Beat the eggs and sugars on medium-high speed until fluffy. Add in stout mixture and sour cream. Lower speed and mix in flour until just combined. Pour into pan and bake until a toothpick inserted in the center comes out with a few crumbs, 45-55 minutes.
- Let cool 30 minutes in pan, then invert onto wire rack and allow to cool completely. For the glaze: bring heavy cream to a boil in small saucepan. Remove from heat and add remaining chocolate. Let sit for 5 minutes and whisk until smooth. Drizzle over cooled cake and top with powdered sugar when mostly set. Enjoy!