Gingerbread Beer Bundt Cake With Chocolate Glaze

• 2/3 cup canola oil (or other neutral oil)
• 2 cups light brown sugar
• 1/2 cup sorghum
• 3 large eggs
• 1/2 teaspoon salt
• 2 1/4 cups all purpose flour
• 2 tablespoons cocoa powder, natural preferred
• 4 1/2 teaspoons ground ginger
• 1 tablespoon cinnamon
• 1 1/2 teaspoons dry mustard (such as coleman's)
• 1 1/2 teaspoons nutmeg, freshly grated
• 3/4 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup dark beer (I used yazoo-dos perros ale)
• 1/2 cup buttermilk
• 1 1/2 ounces unsweetened chocolate
• 1 teaspoon canola oil (to melt with the chocolate)
• 6 ounces bittersweet chocolate
• 6 tablespoons half and half

1. Grease and flour a large bundt or tube pan-10 to 12 cup capacity. Preheat the oven to 350.
2. In a large mixing bowl, whisk together the oil, brown sugar, sorghum, eggs and salt.
3. Place a large mesh strainer over a bowl and place the flour, cocoa, spices, baking powder and baking soda in it. Sift about half of the dry ingredients over the egg mixture and then return the remaining dry ingredients in the strainer to the other bowl while you fold the batter a few times. Add the buttermilk and fold until smooth. Sift the remaining dry ingredients over the batter and dump any that have collected in the bowl into the batter as well. Fold a few times, add the beer, and fold until completely mixed. Remove 2 cups of batter for the ribbon and pour the remaining batter into the prepared pan.
4. In a microwave-safe bowl, melt the chocolate with the 1 teaspoon of oil on the lowest setting. Stir until smooth and then stir into the reserved cake batter. Pour this chocolate batter over the top of the batter in the pan and using a spoon, gently stir it in to create a marbled effect in the batter.
5. Bake until a pick inserted comes out clean, about 1 hour to 1 hour 10 minutes. Cool in the pan for 15-20 minutes and then turn it out onto a rack to cool completely.
6. To glaze, melt the bittersweet chocolate with the half-and-half in the microwave on the lowest setting. Stir until smooth and glossy. Place the cooled cake on a serving platter. Using a spoon, drizzle the glaze all over the top of the cake. Allow the glaze to set in the fridge for 15-20 minutes but serve it at room temperature for the best flavor.

canola oil, light brown sugar, sorghum, eggs, salt, flour, cocoa powder, ground ginger, cinnamon, nutmeg, ground cloves, ground cardamom, baking powder, baking soda, dark beer, buttermilk, chocolate, canola oil, bittersweet chocolate

Taken from food52.com/recipes/16187-gingerbread-beer-bundt-cake-with-chocolate-glaze (may not work)