Hello!
Thanksgiving is only one week away … and I’m so excited — for time with family and friends, for food, and for sleep!
But today, I’d like to share one of my favorite Thanksgiving recipes! Full disclosure, I shared this same recipe last year, but it was a hit, so I thought I’d share it again for those of you who started following my blog in the last year.
There’s a lot of food on Thanksgiving … so there’s quite a few recipes I could share, but I think dessert is the most versatile. Although I will be hosting dinner this year, I know many of you won’t, and instead you’ll be visiting someone else’s home. I’ve been there many times, and the first thing that should pop in your head when you’re invited to join a Thanksgiving celebration — what do I bring!?
Dessert is easy … and everyone loves it, so you’re sure to please. AND, since everyone defaults to pie on Thanksgiving, you’ll stand out to the hostess and other guests. Plus, I know some of you out there are anti-pie like me (yes, I just don’t like it!) … so this one is especially for you!
Happy baking …
yours , K
INGREDIENTS
1cup (2 sticks) unsalted butter, plus more, at room temperature, for the pan — *Note: I usually substitute 1/2 cup unsweetened applesauce in place of one stick of butter — trust me, it’s still super-rich and yummy, you won’t miss the extra butter!
unsweetened cocoa powder, for the pan
2 1/2cups all-purpose flour, spooned and leveled
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup stout beer — *Note: I use a gingerbread stout to give it a little more holiday flavor, but any stout will do.
12 ounces semisweet chocolate, chopped
3 large eggs
1 cup granulated sugar
1 cup packed dark brown sugar
1/2cup sour cream
1/2cup heavy cream
DIRECTIONS
- Heat oven to 350° F. Butter a 12-cup Bundt pan and dust with the cocoa powder, tapping out the excess. In a medium bowl, whisk together the flour, baking soda, and salt.
- In a small saucepan, combine the butter and stout. Cook over medium heat, stirring, until the butter is melted. Remove from heat, add 8 ounces of the chocolate, and whisk until smooth.
- Using an electric mixer, beat the eggs and sugars on medium-high until fluffy. Beat in the chocolate mixture and sour cream. Reduce speed to low and gradually mix in the flour mixture until just combined (do not overmix).
- Pour into the prepared pan and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 45 to 55 minutes. Let cool 30 minutes in the pan, then invert onto a rack to cool completely.
- In a small saucepan, bring the heavy cream just to a boil. Remove from heat, add the remaining 4 ounces of chocolate, and let sit 5 minutes. Whisk until smooth. Set the cooling rack with the cake over a baking sheet. Drizzle the cake with the glaze and let set before serving.
*Recipe courtesy of Real Simple magazine, first seen here
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