Ingredients
- 1 cup Guinness stout
- 1 cup unsalted butter, cubed
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 8 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or two 8-inch round cake pans.
- Heat the Guinness stout and cubed butter in a saucepan over medium heat. Stir until the butter melts and remove from heat.
- Whisk the cocoa powder into the warm Guinness-butter mixture until smooth. Let cool slightly.
- Sift together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk the eggs, sour cream, and vanilla extract in a separate bowl until mixed.
- Add the wet mixture to the dry ingredients and mix until just combined.
- Stir the cooled Guinness-chocolate mixture into the batter until smooth, then add the buttermilk and mix to combine.
- Pour the batter into the prepared pan(s) and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake rest in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Beat the softened cream cheese with powdered sugar until smooth. Add the heavy cream and vanilla extract, then beat until fluffy.
- Spread the cream cheese frosting over the cooled cake and serve.
Notes
Serve the cake at room temperature with fresh berries or cocoa dusting. Store in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian