Guinness Chocolate Stout Cake
Ingredients
Cake
1 cup Guinness
1 ½ (12 tablespoons) sticks butter, plus more for greasing pan
¾ cup cocoa powder, plus more for dusting pan
2 cups sugar
⅔ cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups flour
2 teaspoons baking soda
½ teaspoon salt
Frosting
4 ounces cream cheese, softened to room temperature
½ cup powdered sugar
1 cup heavy whipping cream
2 tablespoons Bailey’s Irish cream
Steps
For the cake
Preheat the oven to 350 degrees Fahrenheit
In a medium sized saucepan, melt 1 ½ sticks of butter with 1 cup of Guinness over medium-low heat
When the butter has melted, remove the pan from the heat and whisk in the ¾ cup of cocoa powder and allow the mixture to cool to room temperature
Thoroughly grease a 9 inch springform pan with butter and dust the inside of the pan with some cocoa powder and set aside
Beat 2 eggs, ⅔ cup of sour cream, and 1 tablespoon of vanilla extract in a mixer bowl until smooth and combined and set aside
In a separate bowl, combine 2 cups of flour, 2 teaspoons of baking soda, ½ teaspoon of salt, and 2 cups of sugar and set aside
Slowly add the stout-butter mixture to the egg mixture and mix again until smooth
Then fold the flour mixture into the egg and beer mixture and mix until just incorporated
Pour the cake batter into the prepared pan
Bake the cake in the oven until risen and firm, for about 45 to 55 minutes or until when a toothpick inserted in the center of the cake comes out clean
Remove the cake from the oven and allow to cool completely on a wire rack
Carefully remove the sides from the springform pan to free the cake
For the frosting
Add 4 ounces of softened cream cheese to a mixer bowl and beat with the paddle attachment until completely smooth
Add ½ cup of powdered sugar and 2 tablespoons of Bailey’s Irish cream to the mixer and beat again
Pour in 1 cup of heavy whipping cream and continue to beat until thickened and stiff peaks form
Top the cake with dollops of frosting to resemble the frothy head of a pint of Guinness