Fudge Cake with Stout Glaze

• Nonstick cooking spray
• 16 tablespoons (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 1 cup coffee, warm
• 2 large eggs
• 2 cups all-purpose flour
• 3/4 cup Dutch Process unsweetened cocoa powder, preferably Double Dutch Dark Cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 cup sour cream
• 1 teaspoon almond extract
• 1 cup heavy cream
• 8 ounces bittersweet chocolate, chopped
• 1/4 cup confectioners sugar
• 1/4 cup stout

1. Special equipment: a 6-cup Bundt pan
2. For the cake: Preheat the oven to 350 degrees F. Spray a 6-cup Bundt pan with nonstick cooking spray.
3. Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes.
4. Pour the coffee over the top and beat until the butter is fully melted.
5. Add the eggs one at a time, then continue to beat until the sugar is dissolved and the mixture is very smooth.
6. Reduce the mixer speed to medium-low and beat in the flour, cocoa powder, salt, sour cream and almond extract until just combined.
7. Pour into the Bundt pan and bake until a cake tester inserted center comes out clean, 40 to 45 minutes.
8. Cool completely in the pan on a baking rack, about 30 minutes, and then invert onto the rack and turn right-side up.
9. Put the rack over a baking sheet.
10. For the glaze: Bring the heavy cream to a simmer in a medium saucepan over medium-low heat.
11. Whisk in the chocolate, confectioners sugar and stout until the chocolate melts.
12. Poke holes in the cooled cake with a toothpick, pour the warm glaze over and let set a few minutes before slicing.
13. The cake will keep for 2 days at room temperature.

nonstick cooking spray, unsalted butter, sugar, coffee, eggs, flour, dutch, baking powder, kosher salt, sour cream, almond, heavy cream, bittersweet chocolate, confectioners sugar, stout

Taken from www.foodnetwork.com/recipes/nancy-fuller/fudge-cake-with-stout-glaze.html (may not work)