Chocolate Stout Pound Cake with Whiskey Cream

Directions

1. 1
   Preheat the oven to 350F. Butter a 10 to 12 cup cake pan and line with parchment paper. Butter the parchment paper. If using mini-bundt pans, butter the pans.
2. 2
   Heat the butter and stout in a medium saucepan over medium heat until the butter melts.
3. 3
   Remove the pan from the heat, then add the dark chocolate and stir until smooth.
4. 4
   Whisk the flour, baking powder, baking soda, and salt in a bowl.
5. 5
   Whisk the eggs and sugar until light.
6. 6
   Whisk in the sour cream and add to the chocolate.
7. 7
   Add the dry ingredients and stir to combine without over-mixing.
8. 8
   Pour the batter into the prepared pan or mini-bundt pans.
9. 9
   Place on a baking sheet and transfer to the oven.
10. 10
    Bake until the cake is set and a wooden skewer inserted in the center of the cake comes clean, 55 to 60 minutes for a large cake or 25 minutes for mini-cakes.
11. 11
    Transfer the cake to a rack and cool in the pan for 5 minutes. Turn the cake out onto the rack and cool completely.
12. 12
    Before serving, make the whipped cream. Beat the cream in the bowl of an electric mixer until traces of the whisk are visible.
13. 13
    Add the remaining ingredients and continue to whip until soft peaks form.
14. 14
    Cut the cake into serving pieces and serve with the whipped cream.