This is another recipe I found in one of my inboxes. Date of the original email 12/23/2007, so it's been sitting there, languishing in my inbox for 13 years, and the recipe comes courtesy of my friend Julia, aka Joolz, who I haven’t heard from in years (and I hope she's doing well).
I debated sharing this for St. Patrick’s Day, three months from now. Instead, I’ll share it on December 23rd.
Note: for my own particular reasons, if I were to make this, I’d use any other brand stout rather than Guinness, as I don’t think enough (or any) punishment was ever dispensed for the damage done to girls and women which were abused and put to work (slave labor) via the Magdalene Asylum.
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
¾ cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1½ teaspoons baking soda
¾ teaspoon salt
2 large eggs 2/3 cup sour cream*
6 ounces good semisweet chocolate chips
6 tablespoons heavy cream
¾ teaspoon instant coffee granules
Preheat oven to 350°F. Butter or spray a bundt pan. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and ¾ teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool 10 minutes. Turn cake out onto rack and cool completely.
For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.