The cake is not a lie!

What You Need!

1 cups stout (such as Guinness, or a Chocolate Porter)
1 cup (2 sticks) unsalted butter
¾ cup unsweetened cocoa powder (such as Dutch-process)
2 cups all purpose flour
2 cups sugar
½ tablespoon (1.5 teaspoon) baking soda
1 teaspoons salt
2 large eggs
⅔ cup (5.3 oz.) Greek yogurt or sour cream

For the glaze:
1 cup confectioner’s sugar
2 tablespoons Irish whisky

What You Do With What You Need!

1. Preheat oven to 350F. Thoroughly grease or spray a bundt pan, set aside.
2. In a small saucepan combine the stout and butter. Heat over medium until butter is melted. Whisk in cocoa powder until smooth. Set aside to cool a bit.
3. In a medium sized bowl combine the flour, sugar, baking soda and salt. Set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, cream together the eggs and yogurt until smooth.
5. Add the butter/stout mixture slowly with the mixer running on medium speed until just combined.
6. Add the dry ingredients on low until just mixed. Use a spatula to finish mixing by hand, don't overmix- you just want to make sure there are no clumps or streaks.
7. Pour batter into your pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow cake to fully cool before inverting onto a cake stand and glazing.
For the glaze: Mix the confectioner’s sugar with the whisky; whisk till smooth. Pipe onto completely cooled cake.

Verdict: A+, according to all the people who had a slice of it last night. Dense, moist crumb with a slight coffee note. Very rich, very chocolatey.