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chocolate stout bundt cake

with cocoa-buttermilk icing

(recipe from Heidi Swanson)

for the cake:

2 c chocolate porter or stout beer
8 Tbsp unsalted butter, plus more for the pan
3/4 cup natural cocoa powder (non-dutched)
1 c whole wheat flour
1 c all-purpose flour
1 c muscovado or dark brown sugar
1 1/2 tsp baking soda
3/4 tsp fine grain sea salt
3 large eggs
1 1/2 c plain whole yogurt
3/4 c pure maple syrup

for the icing:

3/4 c powdered sugar
1/4 c natural cocoa powder (non-dutched)
2 Tbsp buttermilk

flaky sea salt, to serve

Preheat oven to 350F, with a rack in the center. Butter and flour (generously) a 11 or 12-cup capacity bundt pan (or equivalent). You can bake this in other cake pans, just be mindful to avoid filling the pan(s) more than 2/3 - 3/4 full. Adjust the baking time as well - baking until the cake begins to pull away from the sides of the pan, and the center tests clean when you insert a knife. In a saucepan simmer the beer down to 1 cup. Remove from heat, add the butter and stir until melted. Stir in the cocoa powder, mixing until smooth, then set aside to cool, stirring occasionally to let off heat. In a medium bowl, whisk together the flours, sugar, baking soda, and salt. Set aside. In a large mixing bowl, combine the eggs, yogurt, and maple syrup. Whisk well, until nicely blended and uniform in appearance. Gradually add the (cooled) stout mixture, stirring all the while. Stir until well blended. Add the flour mixture, folding until just blended, using as few strokes as possible. Transfer the batter to the prepared pan and bake for 35 - 45 minutes if using the bundt pan, or until a knife inserted in the center comes out clean. You really don't want to over bake this cake - err on the slightly moist side if anything. Remove from the oven, and turn out onto a cooling rack after seven minutes. In the meantime, make the icing by whisking together the powdered sugar, cocoa, and buttermilk. Really go at it for at least a minute. The icing should end up smooth and creamy looking, adjust with a touch of powdered sugar or a few extra drops of buttermilk if you want to tweak the consistency at all. When the cake is completely cool, run the icing around the top with an offset spatula and let it set. Serve sprinkled with a bit of flaky sea salt. But don't sprinkle with flakes of salt until ready to serve, or you'll end up with little divots.