Little Stout Bundt Cakes

To go along with a corned beef and cabbage dinner tonight these were the perfect dessert.  I found a great mini bundt pan in Marshall's this afternoon and could not resist using it.  I will have to remember this recipe for St. Patrick's day.  These cakes are very moist and rich.

Cakes: (adapted from Real Simple Magazine, December 2010)

2/3 cup unsalted butter, plus extra to prep pan
Unsweetened cocoa powder, for pan
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
pinch salt
1/2 cup stout beer (such as Guinness)
5 oz. semisweet chocolate
2 large eggs
2/3 cup granulated sugar
2/3 cup brown sugar
1/3 cup sour cream

Heat oven to 350 degrees.   Butter a 6 mini bundt pan, dust with cocoa powder, tap out the extra.  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 until butter is melted.  Remove from heat and add chocolate and whisk until smooth.

Beat eggs and sugar until fluffy.  Beat in the chocolate mixture and sour cream.  Gradually mix in the flour mixture until just combined.

Pour bater into prepared pan and bake until toothpick inserted into the center comes out clean,  35-40 minutes.  Let cool in pan for 20 minutes, then invert onto a rack to cool completely.

Icing:

3 tablespoons of confectioners sugar
1 tablespoon of Bailey's Irish Cream

Whisk in a bowl until a consistency to drizzle.  If too thick add a little more Bailey's too watery add more sugar.  Drizzle over cooled cakes.