Ingredients
- 9 oz stout (e.g., Guinness)
- 9.5 oz unsalted butter (preferably Kerrygold)
- ¾ cup cocoa
- 1.75 cups sugar
- 5 oz sour cream (room temperature)
- 2 eggs
- 1 tsp vanilla extract
- 2.25 cups flour (King Arthur all-purpose)
- 2.5 tsp baking soda
- 2 tsp espresso powder (optional)
- ¼ tsp sea salt
- 10.5 oz cream cheese (e.g., Philadelphia full-fat)
- 1.25 cups icing sugar (sifted)
- 1 tsp vanilla
- ¾ cup cream
Instructions
- Preheat your oven to 350°F (175°C) and grease and line two 9-inch round pans.
- Combine stout and butter in a saucepan over medium heat until the butter melts.
- Whisk cocoa into the hot stout-butter mix until smooth. Set aside to cool.
- In a large bowl, whisk together sugar, sour cream, eggs, and vanilla until smooth.
- Sift together flour, baking soda, espresso powder (if using), and sea salt in another bowl.
- Add the cocoa-stout mixture into the sugar-sour cream mix and stir until uniform.
- Fold the dry ingredients into the wet mix in two additions until just combined.
- Divide the batter evenly between prepared pans and smooth the tops.
- Bake for 25–35 minutes until a toothpick comes out with a few moist crumbs.
- Cool in pans for 10–15 minutes, then turn onto a wire rack to cool completely before frosting.
- Beat cream cheese until smooth, then gradually add icing sugar and vanilla until thick. Slowly add cream and beat until spreadable.
- Spread frosting between the cooled cake layers and frost the top and sides. Chill for 30 minutes to set if desired.
Notes
For stronger chocolate notes, use good quality cocoa and the optional espresso powder. Chill frosting if too soft before applying.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian