Chocolate Stout Cake- March/April 2016

Chocolate Stout Cake For the Irish in all of us!

1 stick butter plus 2 tbsp. melted ½ cup Guinness Stout
½ cup soft pitted prunes 3 ½ oz. chopped bittersweet chocolate
1 ¼ cups flour ¼ tsp. baking soda
¼ tsp. salt

1 cup packed dark brown sugar

2 eggs

1 tsp. vanilla

Preheat oven to 350. Using a 6 cup bundt pan, lightly brush pan with melted butter and chill 2 minutes, then butter again and chill while making batter. Bring beer to a boil in a small saucepan and add prunes. Remove from heat and let stand until most of the liquid is absorbed. Meanwhile, melt chocolate and remaining stick of butter together in a small heavy saucepan over low heat, stirring constantly. Sift flour, salt, and baking soda into a bowl. Beat together eggs, brown sugar, and vanilla with a mixer at high speed about 2 minutes- until thick. Add chocolate mixture and beat until just combined. Reduce speed to low and add flour mixture, mixing until just combined. Stir in prune mixture until combined well. Spoon batter into pan and bake 40 to 45 minutes, until a wooden skewer inserted comes out clean. Cool 10 minutes, then invert onto serving plate. Cool completely, at least 30 minutes and serve. Can garnish with confectioners sugar if desired. Serves 8 to 10