Love Guinness?  Love chocolate cake?  You get the best of both in this Chocolate Guinness Cake!

 

Ingredients:

 

CAKE:

  • 1 cup (236ml) Guinness, extra stout
  • 10 tablespoons unsalted butter
  • 3/4 cup (75g) unsweetened natural cocoa
  • 1 1/2 (340g) cups caster sugar
  • 1/2 cup (100g) dark brown sugar
  • 3/4 cup (184g) sour cream
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups (240g) all-purpose flour
  • 2 1/2 tablespoons baking soda
  • 1/4 teaspoon salt

FROSTING:

  • 1/2 cup (115g) butter, room temperature
  • 8oz (224g) Philadelphia cream cheese, room temperature
  • About 3 cups (360g) of powdered sugar, sifted
  • 1 teaspoon vanilla extract
Step 1: 

Preheat oven to 180C.  Grease a 8 or 9 inch springform pan with butter and line the bottom with a round of baking parchment.

Step 2:

In a large saucepan place the stout and butter.  Cook over medium-high heat until the butter has melted.  Add the cocoa powder and sugars and whisk together.  Take off the heat and allow to come to room temperature.

 

Step 3:

In another bowl beat together the sour cream, eggs, and vanilla extract until very, very well combined.  Add to the butter-stout mixture and whisk together.

Step 4:

In another bowl whisk together the flour, baking soda, and salt.  Add to the stout-butter mixture and whisk together until it just comes together.

Step 5:

Pour into the prepared pan and give the pan a few short drops onto the counter-top to shake the air pockets in the batter to the surface and out of the cake.  Bake at 180C for 50-60 minutes.

Step 6:

Allow to cool on a wire rack.  Run a knife around the edge to separate the cake from the pan and pop the ring off the springform.

Step 6:

Now for the frosting. Using an electric mixer, beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed.  Use a rubber spatula to scrape down the sides of the mixing bowl to ensure that the mixture is evenly spread.

Step 7:

Beat in the vanilla extract.  With the beater running on low speed to start, slowly add in 2 cups of the powdered sugar.

Step 8:

Spread frosting on the cooled cake and serve.