Chocolate Templar stout bundt cake

At the risk of sounding too stereotypical, the law should say there is no cake more perfect  for St. Patrick’s Day than a boozy, malted Dark Chocolate Stout Cake? This moist chocolate cake for adults is worth every bite.
This Locally brewed malted stout Chocolate Cake with a delicious irish cream chocolate drizzle has all the best parts of a stout without the beer flavour. The stout makes this a dark, black cake with hints of smoky, malty coffee flavour. The topping is a home made irish cream chocolate drizzle  that pairs perfectly with the cocoa and coffee taste in this cake!
The malty flavour and sour cream makes this rich chocolate cake practically melt in your mouth. For extra rich chocolate cake taste, use a dark cocoa powder, like dutch process cocoa powder or black cocoa powder.

Salted Caramel Glaze Sauce: Instead of the Irish Cream Chocolate drizzle, make a glaze by adding ⅓ cup heavy cream to a Salted Caramel Sauce. You can also add up to ¼ cup Bailey’s Irish Cream to the Salted Caramel Glaze.
Cupcakes: Line a muffin tin with paper liners and fill each cup 2/3 full. Bake cupcakes for 18-22 minutes. Let cakes cool before dipping the top of each cupcake in the chocolate ganache frosting.

Chocolate Templar stout cakeCake
1 cup Stout beer, I used Senescal Templar Stout
1 cup unsalted butter , cut into pieces
3/4 cup unsweetened cocoa powder
2 large eggs
2 cups sugar
2/3 cup sour cream
2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Irish Cream Chocolate drizzle
1 14 oz can sweetened condensed milk
1 cup heavy cream
1/4 cup irish whiskey 

1 teaspoon instant coffee granules
2 tablespoons chocolate syrup

2 cups icing sugar

Preheat oven to 350 degrees and spray a 12 cup bundt pan with baking spray.

In a medium saucepan add beer and butter, whisking until butter is melted.
Turn off heat and whisk in the unsweetened cocoa powder.
Let chocolate mixture cool.
In a large bowl whisk together eggs, sugar, sour cream and the cooled chocolate mixture until smooth.
Sift together flour, baking soda and salt, then whisk it into the wet ingredients.
Pour batter into the baking pan and spread evenly.
Bake for 55-60 minutes, or until a toothpick inserted comes out clean. Let cake cool for 30 minutes before inverting or removing from pan.cut slices and drizzle with the Irish cream.

Irish Cream drizzle

This is easily customizable to suit your taste buds
Whikle the cake is cooling make the drizzle.

combine all ingredients in a blender and blend for about one minute adjusting quantities to your own palate.