INGREDIENTS:
- 1 cup Guinness stout
- 10 tablespoons unsalted butter
- ¾ cup unsweetened cocoa
- 2 cups granulated sugar
- ¾ cup sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 ½ teaspoons baking soda
- 1 ¼ cups powdered or icing sugar
- 8 ounces (300g) cream cheese softened at room temperature
- ½ cup heavy cream
INGREDIENTS:
For the cake
- Heat oven to 350 degrees and grease a 9-inch springform pan and line the bottom 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 sugar, and whisk to blend.
- In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to 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 one hour. Place pan on a wire rack and cool completely in pan.
- Using a food processor or by hand, mix icing sugar and 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. Do not ice cake until it is completely cook.
Source: The Infinebalance Food Blog
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