Name: Fudge Cake with Stout Glaze
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 8-10 servings
Ingredients: 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; 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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Fudge Cake with Stout Glaze

Fudge Cake:

Stout Glaze:

Special equipment:

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