I’ve had a series of unfortunate events that have led me to be a bit slow on my posting this week. On Friday, I had the first misfortune of losing a macbook to the big computer heaven in the sky. RIP MacBook, you’ve been a great companion for the past 5 years. After that I somehow managed to get the worst flu/bug. It’s very rare that I can’t get out of bed, but this has had me basically in a coma. And let’s not talk about what I’ve been eating. It’s been bleak. When you can’t walk out of your apartment to go to the grocery store, eating becomes very basic.
I’m telling you, I’ve been dreaming about this bundt cake for days. As I’ve mentioned before, November is still prime pumpkin season. And to me, the perfect combination is chocolate and pumpkin. There’s so many great ways to combine this, but I think I’ve found the perfect combination. Pumpkin, chocolate, and booze… say yuuuuuum!
I think the best part about bundt cake is that it’s meant to be shared. It’s the perfect thing to make for your family that is staying with you for Thanksgiving. I guarantee it’s a crowd pleaser. What I love about this cake is that in adding the sour cream to your cake, you will get the most moist cake you’ve ever had. Lucky!
CHOCOLATE PUMPKIN ALE BUNDT CAKE
1 Bundt Cake, 8 1/2 in dimension
2 c pumpkin ale
2 c unsalted butter
1.5 c unsweetened cocoa powder
4 c cake flour
3.5 c sugar
1 tbsp baking soda
1.5 tsp salt
4 large eggs
1 1/3 c sour cream
2/3 cup powdered sugar
4 teaspoons (or more) whole milk
1 teaspoon vanilla extract
- Preheat oven to 350°F. Butter one 8.5-inch
round bundt cake pan.
- Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is combined and smooth. Cool slightly.
- In a separate bowl, whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.
- Beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just so it combines. Add flour mixture in and beat on slow speed for a minute.
- With a spatula, fold batter until combined. Pour into your pan.
- Bake for about 35 minutes. Transfer cake to rack; cool 10 minutes. Turn cake out onto rack and cool completely.
- Whisk powdered sugar, 4 teaspoons milk, and vanilla in a small bowl till blended. Add 1 tsp on milk at a time until you reach desired consistency.
- Place parchment paper or foil under cake rack. Drizzle glaze over cake in a zigzag pattern.
- Let cake stand until your glaze sets (about 15 minutes).
Optional last touch: Sprinkle a handful of pumpkin seeds over your cake
And just like that, you’ve got a whole cake of complete pumpkin and chocolate deliciousness. I’m so jealous! Send me some!!!