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Preheat oven to 350
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In a large saucepan, whisk 1 cup of the beer with the molasses and bring to just a boil
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Remove from the heat, stir in the baking soda, and cool completely
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In a medium saucepan, whisk the maple syrup with the remaining 1/2 cup of beer and bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced by half and syrupy, about 20 minutes. Let cool completely
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Butter a 10-inch Bundt pan and dust with flour; shake of excess
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In a large bowl, whisk the flour, baking powder, cinnamon, nutmeg, salt, dark chocolate cocoa powder and chocolate chips
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In a stand mixer fitted with the whisk attachment, beat the butter with the brown and granulated sugars at medium speed until fluffy.
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Beat in the eggs one at a time
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On low speed beat in the cooled beer-molasses mixture
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Gradually beat in the dry ingredients
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Pour the batter into the prepared pan and smooth the surface
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Bake for about 50 minutes, remove from oven, let cool for 15-20 minutes, invert onto a plate or cake stand, brush with cooled beer-syrup mixture
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To make the sauce, combine sugar and water in a medium saucepan and bring to a boil
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Cook over medium-high heat, without stirring, until an amber caramel forms
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Remove from heat and whisk in the cream and Bailey's
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Cook over low heat for 1 minute and let cool slightly
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Serve the warm sauce with slices of cake