It’s Thanksgiving week … and I’m so excited — for time with family and friends, for food, and for sleep! And, I’ll be making a big announcement on Thanksgiving Day, which I’ve been wanting to share with all of you for months now!
But today, I’d like to share one of my favorite Thanksgiving recipes — which is particularly appropriate for all you anti-pie people out there like me! 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.
Alright ladies …. time to bake! I’ll see you Thanksgiving Day, with some big news!
- 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
- 3/4teaspoon baking soda
- 1/2teaspoon kosher salt
- 3/4cup stout beer — *Note: I use a gingerbread stout to give it a little more holiday flavor, but any stout will do.
- 12ounces semisweet chocolate, chopped
- 3large eggs
- 1cup granulated sugar
- 1cup packed dark brown sugar
- 1/2cup sour cream
- 1/2cup heavy cream
- 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