Chocolate Stout Cake

Preheat oven to 350°F. Butter or spray a bundt pan well, ensuring all nooks and crannies are covered.

Bring 1 cup stout and 1 cup butter to simmer in a heavy large saucepan over medium heat.

Add cocoa powder and whisk until the mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in a large bowl to blend.

Using an 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 a rubber spatula, fold batter until completely combined.

Pour batter into the prepared pan.

Bake cake until tester inserted into the center comes out clean, about 35 minutes.

Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.

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 ganache over the top of the cooled cake.