Fudge Cake with Stout Glaze

  • Level: Easy
  • Total: 1 hr 45 min
  • Active: 1 hr 10 min
  • Yield: 8-10 servings
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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


Special equipment:
a 6-cup Bundt pan
  1. For the cake: Preheat the oven to 350 degrees F. Spray a 6-cup Bundt pan with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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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