To Make the Cake:

1. Set oven to a true 325°. An oven thermometer will help you determine whether your oven is actually the correct temperature. Temperature is an important ingredient in this cake!
2. Sift together the all-purpose flour, chocolate pudding, cocoa powder, and kosher salt in a large bowl. Set aside.
3. Place the butter into a large bowl, or the bowl of your stand mixer. Mix on medium speed until the butter is completely smooth.
4. Add the granulated sugar and cream the mixture until light and fluffy. (psst…don’t know what it means to “cream until light and fluffy”? Take a look at this article!) Scrape the sides and bottom of the bowl as necessary to ensure even mixing.
5. Add eggs, one at a time. Mix each egg until it’s fully incorporated before adding the next egg. Scrape the sides and bottom of the bowl as necessary to ensure even mixing.
6. Add pure vanilla extract and mix until fully combined.
7. Add half of the flour/cocoa mixture and mix on low speed until nearly combined. Scrape the sides and bottom of the bowl as necessary.
8. Add all of the stout beer and mix on low speed until nearly combined.
9. Add the second half of the flour/cocoa mixture and mix on low speed until nearly combined. Scrape the sides and bottom of bowl the with a stiff spatula, and fold the batter until it is smooth and combined.
10. Prepare a 10- or 12-cup bundt pan as you normally would and place the batter into the pan. Bake at 325° for 65-75 minutes, or until the internal temperature of the cake reaches 212°F.
11. Remove the pan from the oven. After ten minutes, remove the cake from the pan by inverting the pan onto a cooling rack. Allow to cool completely.

To Make the Chocolate Simple Syrup/Chocolate Sauce:

1. Place granulated sugar, water, cocoa powder, and salt in a small saucepan. Bring to a boil.
2. Remove from the heat and add pure vanilla extract.
3. Immediately place about ⅔ of the hot mixture into a heat-proof jar. This will be your simple syrup.
4. Place the rest of the mixture back on the stove. Simmer over medium heat for about 3-4 more minutes, or until it has reduced by half and has a syrupy texture. Remove from the heat into a second heat-proof jar. This will be your chocolate sauce.
5. Once the cake is fully cooled, brush with the fully cooled chocolate simple syrup.

To Make the Bailey’s White Chocolate Ganache:

1. Place the white chocolate chips in a heat-proof bowl. Add the heavy cream and Bailey’s and stir with a small spoon.
2. Microwave on high for 30 seconds. Stir with a small spoon to distribute the liquid into the chocolate chips.
3. Microwave on high for an additional 15 seconds. Stir once again with a spoon.
4. Microwave on high for 15 seconds. Once the chips are soft, start stirring with a small whisk. If necessary, microwave for additional 10-second bursts and stir with the whisk.
5. The ganache is done when the it is completely smooth and thick.
6. Allow to set aside for 10 minutes, then pour over the cake with a spoon, spouted measuring cup, or a squeeze bottle.
7. Wait a few minutes, the add the chocolate sauce to the top of the ganache.
8. Enjoy! This cake is amazing with vanilla gelato.