By: Joanne Paradis REALTOR®
Ingredients – For the Cake
- Butter for the pan
- 1 cup Guinness stout
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
- ¾ cup unsweetened cocoa
- 2 cups sugar
- ¾ cup sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2½ teaspoons baking soda
Ingredients – For The Topping
- 1¼ cups confectioners’ sugar
- 8 ounces of cream cheese at room temperature
- ½ cup heavy cream
Directions
- For the cake: Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, whisk to blend.
- In a small bowl, combine sour cream, eggs, and vanilla; mix well. Add to the Guinness mixture. Add flour and baking soda and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to 1 hour. Place the pan on a wire rack and cool completely in the pan.
- For the topping: Using a food processor or by hand, mix confectioners’ sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
- Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness
