Directions

CHOCOLATE STOUT BUNDT CAKE

1. Preheat oven to 350°F. Using a pastry brush and the additional softened butter, grease a 10-cup or 12-cup Bundt® pan. Spoon the 1 tablespoon extra unsweetened cocoa powder into pan; turn pan in all directions so the cocoa powder coats the butter. Tap out excess over a sink or waste basket.

2. In a small bowl sift together the flour, baking soda, instant coffee, and salt.

3. In a large saucepan, combine the 10 tablespoons butter and stout beer. Place over medium-low heat until butter melts; remove from heat. Add sugar and the ¾ cup cocoa; whisk to blend. In a small bowl, stir together sour cream, eggs, and vanilla; add to stout mixture. Add flour mixture and whisk until smooth. Scrape the sides of the pan with a rubber spatula and pour batter into prepared Bundt® pan.

4. Bake for 35 to 40 minutes or until a toothpick inserted has a few crumbs still sticking to it. Do not overbake. Let the cake cool in the pan on a wire rack for 10 minutes. Loosen the cake by jiggling it side to side until it moves slightly; invert onto the wire rack. Cool completely.

Perfect Chocolate Glaze

1. For an easy and delicious glaze, heat a jar of Sunday Night Chocolate Premium Dessert Sauce in the microwave oven on high for 30 seconds or until just pourable. Pour sauce generously over the cake. Add fresh blackberries and a dusting of powdered sugar. Serve with extra chocolate sauce on the side.

Netflix Show Glaze Version: On the Netflix show, I was required to use two different types of chocolate, so I used a white chocolate ganache and a salted caramel glaze.

White Chocolate Ganache

1. Place chocolate in a heatproof bowl and set aside.

2. In a small saucepan over medium, heat the heavy cream until it begins to simmer. Remove from heat.

3. Pour the cream over the chocolate, and allow the mixture to sit for 1-2 minutes.

4. Whisk until the cream and chocolate are fully combined, and the glaze is silky smooth.

5. You want the ganache to be slightly warm to the touch. If the ganache becomes too cool, warm it in the microwave for 5 seconds and test the temperature again.

Salted Caramel Sauce

1. Place the sugar, corn syrup, and water in a heavy-bottomed saucepan. Stir to combine.

2. Heat over high heat, occasionally swirling the pan, until it turns a medium golden amber color (about 5 to 7 minutes).

3. The sugar mixture will begin to rapidly boil before slowing down and darkening in color.

4. Remove the saucepan from the heat once the correct color is reached and the bubbles start to subside (be careful not to burn the caramel).

5. Slowly and carefully whisk in the cream. The mixture will foam up and sputter, so stand clear and keep stirring.

6. Add the butter and continue to stir until melted. Add the salt and vanilla and stir to combine. Pour the caramel into a heat-safe container and let it cool until it reaches your desired consistency or refrigerate until use. It will thicken as it cools.

Assembly

1. To serve, place the cooled cake on a baking rack placed over a rimmed baking sheet. Pour the white chocolate ganache generously over the cake, covering the entire surface. Place the cake in the refrigerator to allow the ganache to set. Drizzle with the caramel sauce.

2. To store, place cake in a large, covered cake container. It keeps best in a container that can be sealed. Store at room temperature or refrigerated.