Chocolate Stout Bundt Cake with Irish Cream Glaze

Wow the stout in this recipe brings about a really deep rich chocolate flavor and the Irish cream in the glaze gives it a kick and more sweetness.  The flavors are pretty bold in this cake.  You can do a plain vanilla glaze or buttercream if you want it more mellow.
This recipe makes enough for a medium bundt cake pan, double it for a full bundt :)
Cake
1/2 cup Guinness extra stout
1 stick unsalted butter
1/3 cup dutch processed unsweetened cocoa powder
1 cup flour
1 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1 large egg
1/3 cup sour cream
Glaze
1 cup confectioners sugar
1/8 cup Bailey's Irish Cream
Grated bittersweet chocolate for sprinkling
*for chocolate glaze see below
Preheat oven to 350 degrees, spray a medium size bundt pan with baking spray.  Put stout and butter in a small saucepan and bring to a simmer over medium heat, add the cocoa powder and whisk until smooth, then let cool. Sift together the flour, baking soda and salt over a medium bowl, mix in the sugar.  In the bowl of an electric mixer fitted with a paddle attachment  mix together the eggs and sour cream just until combined.  Then add the stout mixture and mix until combined.  Add the flour mixture and beat a few seconds on low speed.  Scrape bowl with spatula.  Then beat again for a few more seconds until completely combined and smooth.  Pour batter into pan.  Bake cake for about 20 minutes or until toothpick inserted comes out clean.  Let cool, then invert cake to remove from pan.  Let cool completely.  For glaze -  slowly add the Bailey's to the confectioner's sugar in a medium bowl and mix with a fork or whisk until you get a glazing consistency, add a drop or 2 of milk if too stiff.  Drizzle glaze over cake and let set.  Garnishment suggestions:  add Bailey's to your favorite buttercream recipe in place of milk and garnish the cake with rosettes; sprinkle with grated/shaved bittersweet chocolate; decorate with green/shamrock sprinkles or decorations.  *Alternatively you can glaze with chocolate glaze: 1/2 cup heavy cream, 4oz semisweet chocolate chips.  Bring cream to simmer in a saucepan, remove from heat, add chocolate and whisk until melted and smooth.  Let cool for 5 minutes before drizzling over the cake.
Recipe adapted from Bon Appetit Magazine, Sept 2002

Pretty awesome ingredients :)