Chocolate Porter Coconut Cake
(recipe adapted from David Lebovitz’ Chocolate Stout Cake)
1 cup Chocolate Porter (such as Longboat Chocolate Porter) or stout (such as Guinness)
1/2 cup (1 stick/115 grams) unsalted butter
1/2 cup (115 grams) coconut oil
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
1/2 cup flaky coconut
6 ounces good semisweet chocolate chips
6 tablespoons heavy cream
Preheat oven to 350°F. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies.
Bring 1 cup stout, 1/2 cup coconut oil, and 1/2 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture and coconut to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean. It should take about 50-60 minutes. Cool completely before removing cake from pan.
For the ganache, melt the chocolate and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.