Chocolate-Stout Cake

Makes 12-15 servings

EndTextStartText

1 12-ounce bottle stout beer

1 cup pitted prunes

1 teaspoon butter for greasing pan

2 2/3 cup unbleached white flour, plus more for dusting pan

1 cup unsweetened cocoa

11/2 teaspoons baking powder

1 teaspoon salt

1 cup (2 sticks) unsalted butter

1 cup dark brown sugar

1/2 cup granulated white sugar

2 large eggs

2 tablespoons milk

EndTextStartText

1. Pour the beer into a small saucepan, add the prunes. Bring the mixture just to a boil, cover, and turn off heat. Let sit until cool. Puree the beer prune mixture and set aside.

2. Preheat oven to 350 degrees F. Prepare a 6-cup Bundt pan by greasing and dusting with flour.

3. Combine the flour, cocoa, baking powder, and salt in a bowl and stir until the cocoa is well mixed into the flour.

4. With a stand mixer fitted with the paddle attachment, or by hand, cream the butter with the sugars until smooth and well mixed. Scrape bowl at least once. Add the eggs and beat well until completely combined. Add the prune and beer puree to the mixer and beat until smooth.

5. With the mixer on low, add the dry mixture and milk to the mixing bowl in several additions. Beat just until the flour/cocoa is completely incorporated. Scrape down the sides at least once.

6. Add the batter to the Bundt pan, smooth the top. Bake 35-40 minutes until the top seems firm but the cake is still moist in the middle. A cake tester will not yet be clean. Turn off oven and let cake sit in hot oven for an additional 10 minutes to set fully. Remove from oven and let cool for a half-hour. Place a plate over the top of the pan and flip over to unmold the cake. Use a second plate on the bottom of the unmolded cake to flip it to the other side if desired.

7. Serve the cake as is, with a sprinkle of confectioners sugar and/or a chocolate glaze and whipped cream. A frothy topping can seem reminiscent of a creamy head on beer.

Per Serving (based on 15):

312 calories; 5 grams protein; 45 grams carbohydrates; 21 grams sugar; 14 grams fat; 58 milligrams cholesterol; 258 milligrams sodium; 3 grams dietary fiber.