Chocolate Stout Cake

I feel like I'm going on a chocolate binge. I've made so many different things this past week that are chocolate based. I had some chocolate beer that I wanted to use up and came across this recipe for a Chocolate Stout Cake. Instead of Guinness I used the chocolate beer and instead of a ganache I made a chocolate beer sauce. I must have done something wrong when I made this cake because it completely fell apart when I tried to unmold it and it tasted kind of dry. It was chocolaty and rich, but dry. I was happy I went with a chocolate sauce instead of a ganache because it helped add moisture to the cake (it soaked up the sauce). Since the cake wasn't too pretty on its own, I paired it with ice cream because, let's be honest here, ice cream makes everything better.

Chocolate Stout Cake
Source: Smitten Kitchen

The cake
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Preheat oven to 350°F. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using 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 rubber spatula, fold batter until completely combined.

Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack.

The sauce
Source: Me

1/2 cup semisweet chocolate chips
1/2 cup chocolate beer
1 Tbsp granulated sugar

Combine all ingredients in a small saucepan over medium-low heat. Continue to cook until chocolate is melted . Drizzle over cooled cake.