Ingredients (10 servings):
Chocolate cake:
225g softened butter
1.5 dl cacao powder
4 dl sugar
2 eggs
1 tsp vanilla extract or vanilla sugar
1.5 dl sour cream
4.5 dl flour
2 tsp baking powder
1 tsp salt
2 dl stout or porter (I used Carnegie Porter)
Ganache:
100 g dark chocolate
1 dl heavy cream
How to:
Turn you oven to 175 C, then grease a bundt pan and set aside.
In a bowl, whisk together the butter and the cacao powder, then add the sugar until combined. Follow with the eggs, one at a time and then add the vanilla, sour cream, baking powder and salt.
When it’s all combined, at flour 1 dl flour and mix well then add 0.5 dl stout and repeat until you used up all the ingredients.
Bake in the oven for 40-45 minutes until moist in the middle. (Test with toothpick).Then let it cool completely before inverting it and starting with the ganache.
The ganache:
Put the chocolate chips in a heat “” bowl. Then heat up the heavy cream in a small saucepan and pour it over the chocolate. Let it set for 5 minutes, then gently stir until smooth. Pour the ganache over the cake and let i set for about 10 minutes before cutting the cake.