准备

• Position a rack in the center of the oven and heat the oven to 350ºF. Butter a 10- or 12-cup bundt pan (or twelve 1-cup mini bundt pans) and then lightly coat with sifted cocoa powder. Tap out any excess cocoa.
• 在高火的小锅中，将粗壮的糖蜜和糖蜜煮沸。从火上取下锅，在准备蛋糕面糊的同时站立。
• Sift together the flour, cocoa powder, baking powder, baking soda, and salt. With a stand mixer (use the paddle attachment) or a hand mixer, cream the butter in a large bowl on medium speed until smooth, about 1 minute. Add the brown sugar and beat on medium speed until light and fluffy, about 3 minutes. Stop to scrape the sides of the bowl as needed. Beat in the eggs one at a time, stopping to scrape the bowl after each addition. With the mixer on low speed, alternate adding the flour and stout mixtures, beginning and ending with the flour. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 20 seconds. Stir in the chopped chocolate.
• 将面糊倒入准备好的锅中（或平底锅）中，用橡胶刮刀将其均匀地散布。穿过面糊以消除任何空气口袋。烘烤，直到插入中间的木串出来，只有几个潮湿的碎屑紧贴它，45至50分钟（Mini Cakes约35分钟）。将锅放在架子上冷却20分钟。将蛋糕倒在架子上，然后取出锅。让冷却直到几乎没有温暖。

Make the glaze, if using:

• Bring the cream to a boil in a small saucepan over high heat. Remove the pan from the heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth. Let cool for 5 minutes.
• 淋上几乎温暖的蛋糕上的釉料，然后在食用前冷却至室温。

提前提示

Wrapped tightly in plastic, the cake keeps for up to a week, or you can freeze it for up to a month. If you’re making the cake ahead, wrap it while still barely warm without the glaze. If you plan to freeze the cake, don’t glaze it until you’re ready to serve it or give it away.