We celebrated my friend’s 40th birthday by eating meat and drinking beer. He’s a hunter with friends who are hunters, so we had two types of venison, Barbary sheep, rabbit, quail, partridge, and dove. We also compared ten different stouts. It was a nice manly birthday party.
Obviously chocolate stout cake is the perfect birthday cake for Game and Stout Night. (And just wait until I tell you about the perfect ice cream for Game and Stout Night.) For one thing, a glazed bundt cake is simple to put together compared to a layered, filled, iced, and decorated cake, which was good because I also contributed baguettes, ravioli filled with homemade venison sausage, and ice cream.
Small slices of bundt cake are also easier to handle than a triple-layer wedge of cake when you’ve been eating meat and drinking heavy beer all night. But there’s a lot of flavor packed into a small serving, with lots of rich chocolate and a hint of bitterness from the stout and the espresso powder in the glaze. I left the leftovers with the hosts, and I was so annoyed the next morning when I didn’t have any cake to eat with my coffee, but at least it was the perfect cake for Game and Stout Night.
2 cups (9.6 ounces) all-purpose flour
2 cups (14 ounces) granulated sugar
1½ teaspoons baking soda
¾ teaspoon salt
1 cup stout (such as Guinness)
16 tablespoons (2 sticks) unsalted butter
¾ cup unsweetened cocoa powder (preferably Dutch-process)
2 large eggs, room temperature
⅔ cup sour cream
6 ounces good semisweet chocolate, chopped
6 tablespoons heavy cream
¾ teaspoon espresso powder
1. For the cake: Heat the oven to 350 degrees. Spray a bundt pan with baking spray, or spray with cooking spray and then dust with flour. In a small bowl, whisk together the flour, sugar, baking soda, and salt.
2. In a medium saucepan over medium heat, heat the stout and butter together until the mixture comes to a simmer; add the cocoa powder and whisk until smooth; set aside to cool slightly.
3. In a large bowl, whisk the eggs and sour cream until smooth. Slowly whisk in the stout mixture. Add the flour mixture; using a rubber spatula, fold the flour into the batter until just combined. Pour the batter into the prepared pan and smooth the top.
4. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Cool the cake on a rack for 10 minutes, then invert onto the rack to cool completely.
5. For the glaze: In a heatproof bowl set over a saucepan containing 1 inch of simmering water, melt the chocolate, cream, and espresso powder until smooth and glossy. Drizzle over cooled cake.