Ingredients: For The Cake: 1/4 cup cocoa powder (to dust baking pans) 8 ounces butter 1 cup Rare Vos 2/3 cup cocoa powder (Dutch Process) 1 teaspoon salt 2 cups unbleached flour 1 1/4 teaspoon baking soda 2 large eggs 1/2 cup sour cream For The Glaze: 1 pound bittersweet chocolate 1 cup heavy cream 2 ounces butter Directions:1. Preheat oven to 350 degrees F. Lightly dust 12-cup tube or bunt pan with cocoa powder. 2. In a heavy saucepan, heat butter, beer, and cocoa powder until butter melts. Let cool. Sift dry ingredients together. 3. Add the beer mixture, beat thoroughly for 1 minute on medium speed. Add the eggs and sour cream and beat for 2 minutes on medium speed. 4. Pour batter into prepared pan, bake 40-50 minutes or until tester comes out clean. Cool on wire rack 10 minutes, remove from pan, cool completely. Glaze and serve at room temperature. Chocolate Glaze: Over a double boiler slowly melt chocolate. Stir in scalded cream, stir until smooth. Add butter, stir until completely blended. |