Today we are having a little shindig for dh's 29th birthday. Nothing big or fancy (we'll save that for the big 3-0 next year!), just a little get together with a few of our closest friends.
I don't think I've mentioned it here before, but I absolutely love to cook and bake. I have a real passion for it. It is by far one of my favorite things to do...especially after a really stressful day. Unfortunately, it does absolutely nothing for my waistline. :)
For tonight I'm making dh's favorite cake...and mine too. :) I got this recipe from a friend about 2 months ago and have made it probably 4 or 5 times since then. I've tweaked it a little...cause that's what I do. I thought I would share it with you guys because it is just too darn good to keep a secret. It's called a Chocolate Stout Cake. Stout because it has some stout beer in it. Don't worry though, it doesn't really have a beery taste. But the beer certainly does something for it. It is super super moist and absolutely delish!
Here's the recipe...
Chocolate Stout Cake
1 cup of stout beer (I use Guinness b/c that is dh's favortie beer but you can use any stout. Youngs Chocolate stout is a good one too!)1 cup of unsalted butter
3/4 cup of unsweetened cocoa powder
2 cups of flour
2 cups of sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 sour cream
Ganache
11 oz semi sweet choco chips (Just use the whole 12oz bag, you won't notice the difference.)
12tbsp heavy cream
1 1/2 tsp instant coffee granules
Preheat oven to 350, Butter and flour your Bunt pan (I use PAM for Baking, it's just easier and less messy).
Bring stout and butter to simmer in a larger heavy saucepan over med heat. Whisk in coca powder until mixture is smooth. Let cool slightly.
whisk together the dry ingredients and set aside.
Beat the eggs and sour cream together in a large bowl. Add the chocolate/stout mixture mixture to the egg mixture and beat to just combine. Add the dry ingredients and beat briefly on slow speed. Using a rubber spatula, fold the batter until completely combined. Pour into prepared pan. Bake the cake until the tester inserted into the center comes out clean, about 35 minutes. Transfer cake to rack, cool completely in the pan before turning out.
Ganache:
Melt the chocolate chips, heavy cream and coffee in the top of a double boiler over simmering water ( I don't own a double boiler but you can put a heat-safe bowl over simmering water too). Stir constantly until smooth and warm. Pour over the top of the cooled cake.
Sometimes I add strawberries to the top too if I have them.
I'm telling you it is to die for!!
I took some pics while I was baking this one that I will post later.
