Yield: Yields 1 large bundt cake or 12 miniature bundt cakes.
Rich, dark, and toasty stout beer plus deeply flavored molasses give the chocolate flavor of this cake some wonderful nuance. With this recipe, you can bake one big beautiful cake, perfect for entertaining, or a dozen irresistible miniature bundt cakes, perfect for gift giving.
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Make Ahead Tips
Wrapped tightly in plastic, the cake keeps for up to a week, or you can freeze it for up to a month. If you’re making the cake ahead, wrap it while still barely warm without the glaze. If you plan to freeze the cake, don’t glaze it until you’re ready to serve it or give it away.
Wow! My husband the chocolate fanatic was dubious when he saw the stout and molasses but he had to agree that this was one of my best cakes ever. Incredibly moist with an intense, grown-up, not too sweet flavor (I used Valrhona cocoa powder and crushed extra dark 85% Green & Black chocolate bars). This one definitely goes into the regular rotation.
Deliciously moist chocolaty goodness. So many compliments both on how the cake looks and tastes. I only made 2/3 of the glaze recipe (4oz chocolate & 1/2 cup cream) and found it to be more than enough.
This is ridiculously delicious. It turned out perfectly and the flavor is complex-amazing. Heat leftover pieces up in the microwave for 20-30 seconds.
WOW! I have just glazed the cake and accidentally a small piece broke off the bottom so I had to taste it. Wow! Love it. Can't wait until after dinner. A couple of more accidental pieces falling off tasted as good as the first.
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