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

Browse by ingredient

Instructions

1. Watch how to make this recipe.
2. Special equipment: a 6-cup Bundt pan
3. For the cake: Preheat the oven to 350 degrees F. Spray a 6-cup Bundt pan with nonstick cooking spray.
4. 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.
5. 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.
6. 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.