GETTING READY

1. Preheat the oven to 350 degree F or 180 degree C.

2. Grease a 10-cup Bundt pan with butter and lightly coat with cocoa powder. Tap out excess cocoa and set aside.

MAKING

3. Place a saucepan on high heat and combine stout and molasses in it. Bring it just to a simmer. Remove from the heat and set aside while preparing the batter.

4. In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

5. In a large mixing bowl, cream the butter on medium speed until smooth and pale.

6. Add the brown sugar to the butter and cream until light and fluffy.

7. Add the eggs one at a time, and beat after each addition.

8. Turn the mixer to low speed, add the flour and stout mixtures a little at a time, alternating, beginning and ending with the flour. Then beat at medium speed until the batter is smooth.

9. Add chopped chocolate and mix well.

10. Into the prepared pan, pour the batter and spread it evenly. Run a knife through the batter to eliminate any air pockets.

11. Pop the pan in oven and bake for 45-50 minutes or until a cake tester comes out with just some moist crumbs attached.

12. Remove pan from oven and allow to cool on a rack for 20 minutes. Transfer it to a wire rack and let it cool while you make the glaze.

For Glaze:

13. In a saucepan, pour cream and bring it to a boil on high heat.

14. Remove the pan from heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth.

FINALIZING

15. Drizzle the cake with glaze while both are still warm, then let cool before serving.

SERVING

16. Cut in slices, serve and enjoy!