Dense moist and rich! Don’t worry you don’t ‘taste’ the beer; it’s just there to release the full chocolate flavour.
1¼ cups (300 mL) stout
⅓ cup (75 mL) cooking molasses
1⅔ cups (400 mL / 240g) all-purpose flour
¾ cup (175 mL / 90g) unsweetened cocoa powder (+some for pan)
1½ tsp (7 mL) baking powder
½ tsp (2 ml) baking soda
½ tsp (2 mL) salt
1¼ cups (300 mL / 275g) softened butter (+some for pan)
1½ cups (375 mL / 350g) packed brown sugar
3 large eggs, at room temperature
6 oz (175g / 6 squares) semisweet chocolate, finely chopped
For the glaze:
¾ cup (175 mL) 35% cream
6 oz (175g / 6 squares) semisweet chocolate
Pre heat the oven to 350ºF (180ºC)
Butter a 10-cup bundt pan and lightly coat with cocoa powder. Tap out excess cocoa.
In a saucepan on high heat, bring the stout and molasses just to a simmer. Remove from the heat and let stand while preparing the batter.
Sift together flour, cocoa powder, baking powder, baking soda, & salt. Cream the butter on medium speed until smooth and pale. Add the brown sugar to the butter and cream together until light and fluffy. While still beating add the eggs one at a time. Turn the mixer to low speed, add the flour and stout mixtures a little at a time, alternating, beginning and ending with the flour. Then beat at medium speed until the batter is smooth. Mix in the chopped chocolate.
Pour the batter into the prepared pan, spreading it evenly. Run a knife through the batter to eliminate any air pockets.
Bake 45 to 50 minutes, or until a cake tester comes out with just some moist crumbs attached. Allow to cool on a rack for 20 minutes. Turn the cake out onto the rack while you make the glaze.
Make the glaze:
Bring the cream to a boil in a saucepan on high heat. Remove from the heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth.
Drizzle the cake with glaze while both are still warm, then let cool before serving.