Chocolate Guinness cake
By Jacob Roloff
PHOTO BY DAMON ROLOFF
1 cup Guinness stout
1/2 cup salted butter, cubed
2 cups sugar
3/4 cup baking cocoa
2 large eggs, beaten, room temperature
2/3 cup sour cream
3 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
Preheat oven to 350°. Grease a 9-inch spring form pan and line the bottom with parchment paper; set aside.
In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool completely in pan on a wire rack. Remove cake from the pan and place on a platter or cake stand.
In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not overbeat). Frost top of cake. Refrigerate leftovers.
Happy St-Patrick’s Day!