Love Guinness? Love chocolate cake? You get the best of both in this Chocolate Guinness Cake!
Preheat oven to 180C. Grease a 8 or 9 inch springform pan with butter and line the bottom with a round of baking parchment.
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.
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.
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.
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.
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.
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.
Beat in the vanilla extract. With the beater running on low speed to start, slowly add in 2 cups of the powdered sugar.
Spread frosting on the cooled cake and serve.