Chocolate Stout Bundt

Sunday, March 15, 2015

St. Patrick's Day is upon us and since I don't have potatoes on hand, that rules out any mains in that cuisine ... LOL!

However, beer is in plentiful supply and we have stock of George Vancouver's amazing CCCP - Czar's Chocolate Coffee Porter and this will be an amazing base for this chocolate Bundt cake that I am embarking upon.

One can use Guinness for this recipe but it would be exponentially better to get a bottle of your locally brewed chocolate stout or coffee stout to get more bang for your buck, or in this case, more bang for your Bundt.

This recipe makes 2 Bundt cakes, both of which never made it past the second day.

1-1/2 cup CCCP Stout
1-1/2 cup (3 sticks) unsalted butter
1-1/4 cup Dutch-process cocoa powder
3-1/4 cups all purpose flour
2-1/2 cups sugar
2-1/2 tsp baking soda
3/4 teaspoon salt
3 large eggs
1 cup yogurt

For the ganache:
250 grams <70% chopped chocolate
1/2 cup heavy cream
1 tbsp instant espresso powder
If needed:
Some more CCCP Stout (to get a drizzling consistency)

1. Butter two Bundt pans, I used 1 large and 1 small one.
2. In a large saucepan, melt the butter, then whisk in the stout and the cocoa. Let this cool to touch.

3. In a medium bowl, whisk together the flour, sugar, baking soda and salt.
4. In a stand mixer, beat the eggs with the yogurt until combined.

5. Now is a good time to preheat oven to 350°F.
6. Slowly pour the stout and chocolate mixture into the egg mixture and beat until combined.

7. On the lowest speed, fold in the flour mixture.
8. Pour batter into prepared Bundt pans.
9. Bake until it passes the skeet test, for the small Bundt this took 35 minutes and for the large 45 minutes.

10. Cool completely in a wire rack before attempting to unmold, and if you were generous with your buttering, this shouldn't be a problem.

Making the ganache:
11. Place the chopped chocolate, heavy cream, instant espresso powder in a microwave safe bowl, and give it 3 or 4 30 second bursts, stirring vigorously in between.
12. If needed, thin the ganache with more CCCP Stout.
13. Drizzle over the top of cooled Bundt cakes.
14. Enjoy with some Irish coffee.

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