Recipes
JAVA STOUT BUNDT CAKE

➤ Heat oven to 350˚F. Butter a 12-cup Bundt pan and dust with the cocoa powder, tapping out the excess. In a medium bowl, whisk together flour, baking soda and salt

➤ In a small saucepan, combine the butter and Imperial Java Stout. Cook over medium heat, stirring, until the butter is melted. Remove from heat, add 8 ounces of the chocolate, and whisk until smooth.

➤ Using an electric mixer, beat the eggs and sugars on medium-high until fluffy. Beat in the chocolate mixture and sour cream. Reduce speed to low and gradually mix in flour mixture until just combined (do not overmix).

➤ Pour into the prepared pan and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 45-55 minutes. Let cool 30 minutes in the pan then invert onto a rack to cool completely.

➤ In a small saucepan, bring the heavy cream just to a boil. Remove from heat, add the remaining 4 ounces of chocolate, and let sit 5 minutes. Whisk until smooth. Set the cooling rack with the cake over a baking sheet. Drizzle the cake with the glaze and let set before serving.