Ingredients

Instructions

  1. Position rack in the center of the oven and preheat to 350 degrees.
  2. Butter a 10-12 cup bundt pan and lightly dust with sifted cocoa.
  3. Tap out excess.
  4. In a small saucepan over high heat, bring the stout and molasses to a simmer.
  5. Remove from heat and let stand while preparing the batter.
  6. Sift together the flour, cocoa powder, baking powder, baking soda and salt.
  7. In a mixer with paddle attachment, cream the butter for about 1 minute, add brown sugar and beat on medium speed until fluffy and light- about 3 minutes.
  8. Scrape down sides as needed.
  9. Beat in eggs one at a time, scraping down after each addition.
  10. With the mixer on low, alternate adding the flour mixture and the stout mixture, beginning and ending with the flour.
  11. Scrape down sides of bowl and then beat for 20 seconds until smooth.
  12. Stir in chopped chocolate.
  13. Spoon batter into prepared pan, spreading evenly.
  14. Run knife through batter to eliminate air pockets.
  15. Bake until wooden skewer comes out with only a few moist crumbs clinging to it- about 45-50 minutes.
  16. Let cake cool for 20 minutes then invert cake on to a rack to cool until just barely warm.
  17. To make glaze: bring cream to a boil in a saucepan over high heat, remove pan from heat and add chocolate.
  18. Whisk until chocolate is melted and smooth.
  19. Let cool for 5 minutes before drizzling over cake.
  20. Drizzle glaze over cake.
  21. If you are making the cake ahead- do not glaze, wrap in plastic wrap and refrigerate or freeze.
  22. Glaze when ready to serve.