- 1 1/2 cups Guinness
- 1 stick + 2 Tbs Butter (unsalted)
- 6 Tbs unsweetened cocoa powder
- 1 1/3 cups sugar
- 6 Tbs sour cream
- 2 eggs
- 1 Tbs vanilla
- 2 1/2 cups flour
- 1 tsp baking soda
Pre-heat oven to 350 degrees.
Heat Guinness and butter in a sauce pan over medium-low heat until all the butter is melted. Immediately remove from heat and whisk in sugar and cocoa powder. Whisk until sugar is dissolved. If liquid is still hot, whisk more and/or let pan rest in an ice bath. In a separate bowl, combing sour cream (make sure you really scrape it all out of the tablespoon. you want to make sure you capture this, as it's what makes the cake so moist), eggs, and vanilla. Whisk until silky and add to the chocolate mix. Whisk until well incorporated. Mix flour and baking soda together then slowly sift in flour to chocolate mix whisking constantly. Avoid any lumps in the batter. Batter will be thin... don't worry.
Butter a spring form pan or cake pan and pour in batter. (alternatively, small mason jars may also be used to make individual "Guinness pint" servings of cake. fill just over half way). Place spring form pan on a cookie sheet, in the event some batter leaks out of the pan, and place in oven for 45-50 minutes.
Let cake cool. More than likely the cake has mounded some. I prefer to cut this top off so i have a flat cake surface to spread the frosting.
Either spread or pipe on cream cheese frosting to the cake and serve.
Pumpkin Ice Cream and a shot of whiskey compliment this cake swimmingly.
Cream Cheese Frosting:
- 8 oz. cream cheese
- 5 Tbs butter (unsalted)
- 1 1/2 - 2 cups powdered sugar
- 1 tsp vanilla
- 1 Tbs Guinness
Let cream cheese and butter come to room temperature so they are soft. In a mixing stand, whip cream cheese and butter together and medium speed for 3 minutes, until well incorporated. Add in 1 1/2 cups powdered sugar and slowly mix in, gradually turning the mixer up to medium high. Add more sugar if needed. Add in vanilla and Guinness and whip for a 30 seconds.