- Cooking Time: 60
- Servings: 8
- Preparation Time: 15
- 1 cup stout (or Guinness)
- 10 tablespoons unsalted butter
- 3/4 cup unsweetened cocoa
- 1 1/2 cups superfine sugar
- 1/2 cup dark brown sugar
- 3/4 cup sour cream
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups flour
- 2 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 stick butter
- 4oz cream cheese
- 1 1/2 cups confectioners sugar
- 1oz shot of stout or Guinness
- 1. Preheat the oven to 350F. Grease a 9" springform pan with butter and line the bottom with a round of parchment paper.
- 2. In a large saucepan, mix together the butter and beer, cooking over medium-high heat until the butter has melted. Add the cocoa powder and sugars, and whisk together. Take off the heat and let cool to room temperature.
- 3. In a separate bowl, whisk together the sour cream, eggs, and vanilla extract until well combined. Add the butter mixture and whisk together. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly whisk the flour mixture into the butter mixture until it comes together.
- 4. Pour the batter into the springform pan and give the pan a few taps on the countertop to shake out any air pockets. Bake for 50-60 minutes. Let cool on a wire rack. Run a knife around the edge to separate the cake from the pan and remove the ring from the springform pan.
- 5. Mix together the ingredients for the icing until smooth and uniform. Spread over the top of the cooled cake.
NotesFor a particularly interesting serving idea, pour the batter into Guinness pint glasses (fill via pastry bag). Fill about 3/4 of way full, and bake for 40 minutes. Let cool fully. Add a splash of Guinness (or stout) to the icing and fill the glasses the rest of the way up with icing. You'll end up with a cake that looks like a freshly poured pint of Guinness, and it will certainly be delicious! Just make sure you have long spoons to get to the bottom!