Fudge Cake with Stout Glaze

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
8-10 servings
Level:
Easy

Ingredients
  • Fudge Cake:
  • Nonstick cooking spray
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 1 cup coffee, warm
  • 2 large eggs
  • 2 cups all-purpose flour
  • 3/4 cup Dutch Process unsweetened cocoa powder, preferably Double Dutch Dark Cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup sour cream
  • 1 teaspoon almond extract
  • Stout Glaze:
  • 1 cup heavy cream
  • 8 ounces bittersweet chocolate, chopped
  • 1/4 cup confectioners sugar
  • 1/4 cup stout
Directions
Watch how to make this recipe.
  • Special equipment: a 6-cup Bundt pan

  • For the cake: Preheat the oven to 350 degrees F. Spray a 6-cup Bundt pan with nonstick cooking spray.

  • Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. Pour the coffee over the top and beat until the butter is fully melted. Add the eggs one at a time, then continue to beat until the sugar is dissolved and the mixture is very smooth.

  • Reduce the mixer speed to medium-low and beat in the flour, cocoa powder, salt, sour cream and almond extract until just combined. Pour into the Bundt pan and bake until a cake tester inserted center comes out clean, 40 to 45 minutes. Cool completely in the pan on a baking rack, about 30 minutes, and then invert onto the rack and turn right-side up. Put the rack over a baking sheet.

  • For the glaze: Bring the heavy cream to a simmer in a medium saucepan over medium-low heat. Whisk in the chocolate, confectioners sugar and stout until the chocolate melts. Poke holes in the cooled cake with a toothpick, pour the warm glaze over and let set a few minutes before slicing. The cake will keep for 2 days at room temperature.


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