I realized something recently: I need a love guru.
Are there people out there who are love guru specialists? How does one become a love guru? Is there like some kind of test you have to take to become one, or do you just get numbers given to you left & right? Do you have to be a Brazilian model? I HAVE SO MANY QUESTIONS.
But yet… I need one. Because I’m a little rusty in the love & dating department.
I used to be so suave. I had the moves and I was about 60 pounds lighter. But now I’m like a fat clunky dork and can’t get a date to save my life. I thought I had my first date in 3 years (!!!) a month or so ago, but once I showed up, I realized it most definitely was not a date. It was a socially-awkward dude doing his homework while I talked. And he talked about how much he thought a certain A-list actor was good looking while I sat there picking at my straw in the tea I’d purchased and cursed the gods above yet again because I don’t look like Ryan Gosling. BLAST.
And now? I am a master communicator. I talk with guys on dating apps all the time. And then I ask them out, because it’s a DATING APP AND ARE WE ONLY GOING TO TALK ON TINDER FOR THE REST OF OUR EVER-LOVING LIVES OR ACTUALLY GET A DRINK? And they say, “oh yeah, maybe next weekend” and then next weekend rolls around and I ask again, and they say “oh yeah I forgot. Maybe next weekend!” and then we NEVER hang out because my friends convinced me those guys must have girlfriends or wives.
So this is where the love guru would come in: they’d weed through potential dates, select the best options, and then they’d tell me when to abort, like when a guy uses too many emojis for it to be okay, or when they only want someone to kind of talk to/flirt with but never meet. WHERE ARE YOU, LOVE GURU?
Anyway, while I’m over here getting lonely and old, I made you a cake! Specifically, a Chocolate Guinness Stout Cake with Chocolate Ganache Glaze. And OH MY GOSH IT IS SO GOOD.
This cake is so supremely moist, fluffy, tender and totally bursting with rich, deep, complex chocolate flavor. Before you roll your eyes at my descriptors, LISTEN, OKAY. The Guinness stout totally amps up the chocolate flavor, yielding a very rich depth. If a regular chocolate cake’s level is like a 5, this elevates it to like a 10. It really brings out the complexity of the cocoa and really emphasizes that richness. You don’t really taste the stout at all; it’s just a wonderful vehicle to deliver that pure, unadulterated chocolate flavor.
And of course, chocolate ganache glazes are necessary because MORE CHOCOLATE.
A little birdie told me this cake would be great for St. Patty’s Day comin’ up. Just sayin’!
*adapted from King Arthur Flour’s recipe
Chocolate Guinness Stout Cake with Chocolate Ganache
Author: Hayley Parker, The Domestic Rebel
Recipe type: Cakes/Cupcakes
This Chocolate Guinness Bundt Cake is a chocoholic’s dream come true! The stout beer really elevates the chocolate flavor, bringing a complexity to this cake. This isn’t your ordinary chocolate cake!
- FOR THE CAKE:
- 2 sticks (1 cup) unsalted butter, softened
- ¾ cup cocoa powder
- 2 cups granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ⅔ cup full-fat sour cream or Greek yogurt
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1 cup stout beer (such as Guinness, or you may use a porter)
- FOR GANACHE:
- ¾ cup dark chocolate chips (you may substitute with semi-sweet)
- ½ cup hot heavy cream
- Preheat oven to 350 degrees F. Liberally grease a 10-cup Bundt pan with baking spray, preferably the kind with flour in it. Set aside.
- In the bowl of a stand mixer, cream together the butter and cocoa powder until combined; mixture may be a little lumpy. Beat in the sugar until combined, followed by the eggs, one at a time, followed by the vanilla. Beat in the sour cream, baking soda, and salt until combined. Add in one cup of the flour, mixing well, followed by ½ cup of the stout beer. Repeat, beating on low speed, until combined and smooth.
- Pour the batter into the prepared pan and smooth out the top. Bake for approximately 35-45 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely in the pan before inverting on a wire rack.
- In a medium bowl, pour the hot heavy cream over the chocolate chips. Let set for about 5 minutes, then gently stir until smooth and glossy. Pour the ganache evenly over the cake and let set, about 10 minutes, before cutting into slices.
Moist, fluffy, tender and buttery with a rich, complex chocolate flavor and a glossy & decadent ganache glaze… This is one cake recipe on this blog you do not want to miss!
Have a super sweet day!