CHOCOLATE STOUT BUNDT CAKE

Ingredients

• ​1 can (440 mL) stout or other strong dark beer
• 1/2 cup unsalted butter
• 3/4 cup unsweetened cocoa powder, sifted
• 2 cups all-purpose flour
• 1 cup packed dark brown sugar
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 1 1/2 cups plain Greek yogurt
• 3/4 cup maple syrup
• 3 large eggs
• 1 cup chopped semi-sweet chocolate
• 3/4 cup whipping cream

Directions

1. Heat stout in a small saucepan over low heat until steaming and just beginning to simmer, about 10 minutes. Do not boil. Remove from heat.
2. Add butter, whisking until melted. Add cocoa and whisk until mixture is smooth. Cool to room temperature.
3. Preheat oven to 350°F.
4. Combine flour, brown sugar, baking soda and salt; set aside.
5. Whisk together yogurt, maple syrup and eggs until combined. Gradually whisk in stout mixture until blended.
6. Stir in flour mixture just until combined.
7. Pour batter into a greased and cocoa-dusted 14 cup Bundt pan.
8. Bake until a cake tester inserted in centre comes out clean, about 40 – 45 minutes.
9. Cool pan on a rack for 10 minutes.
10. Invert cake onto rack and cool completely. May be prepared to this point and frozen for up to 1 month.
11. To prepare ganache, place chocolate in a heatproof bowl; set aside.
12. Place cream in a small saucepan and cook over medium heat, stirring frequently, until steaming and just beginning to simmer. Do not boil. Remove from heat.
13. Pour hot cream into bowl with chocolate. Using a whisk, stir until chocolate is melted and mixture is smooth; cool completely. Ganache may be refrigerated for up to 3 days or frozen for up to 1 month. Reheat over low heat.
14. Place cake on a serving plate. Drizzle ganache over top, allowing ganache to run down sides of cake. Serve immediately.