Directions

• Preheat oven to 350°F. Using a pastry brush, grease all six cups of a Bundlette pan with vegetable shortening and coat with cocoa, tapping out the excess; set aside. (See note below about preparing the pan.*)

• In a small bowl sift together the 1 cup flour, baking soda, coffee powder, and salt.

• In a large saucepan, combine the 5 tablespoons butter and stout beer. Place over medium-low heat until butter melts; remove from heat. Add the sugar and sifted cocoa; whisk to blend. In a small bowl, stir together sour cream, egg, 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 pan.

• Bake for 15 to 18 minutes or until a toothpick inserted in the bundlettes has a few crumbs still sticking to it. Let the cakes cool in the pan on a wire rack for 10 minutes. Loosen the cakes by jiggling the pan side to side until they move slightly. Invert cakes onto wire rack and cool completely.

• Spoon Sunday Night Chocolate Sauce into a small microwave-safe bowl. Heat in the microwave oven on high for 20 seconds. Drizzle generously over bundtlettes. Sprinkle with nuts (if using). Serve with extra chocolate sauce on the side.