Lauren V. Allen
Chocolate Stout-Ginger Bundt Cake
How to Make It
1. Preheat the oven to 350° and place a rack in the center position of the oven. Brush softened butter generously all over the inside of a 12-cup Bundt pan. In a large bowl, whisk together the flour, ground ginger, baking powder, cinnamon, salt, nutmeg and cardamom. Set aside.
2. In a large saucepan, combine the beer and 10 tablespoons of butter. Cook over medium-low heat until the butter melts, then remove from heat. Whisk in the sugar and cocoa, then add the sour cream, eggs and vanilla and whisk until well combined. Add the flour mixture, whisk until smooth, then fold in the crystallized ginger. Pour the batter into the prepared pan and bake until the cake has risen and is firm and a tester inserted in the cake comes out clean, 50 to 55 minutes.
3. Place the cake pan on a wire rack to cool for 15 minutes. Gently tap the bottom of the pan on a work surface while rotating it once around to help loosen the cake. Place the rack on top of the pan and invert the cake onto the rack, then remove the pan. Let the cake cool completely.
4. In a small saucepan, bring the cream just to a boil. Place the chocolate and the remaining ½ tablespoon of cold butter in a small heatproof bowl, then pour the hot cream over the top. Let the mixture stand until the chocolate has melted, about 2 minutes, then whisk until smooth.
5. Let stand, whisking occasionally, until the mixture has thickened but is still pourable, 5 to 10 minutes. Pour the glaze over the cake and let stand at room temperature until the glaze has set, at least 30 minutes, before slicing and serving.
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