One bite and everyone will propose a toast to this silky-smooth chocolate Guinness cake. The cream cheese frosting reminds me of the foamy head on a perfectly poured pint. —Marjorie Hennig, Seymour, Indiana
Ingreadient
- 1 cup Guinness (dark beer)
- 1/2 cup butter, cubed
- 2 cups sugar
- 3/4 cup baking cocoa
- 2 large eggs, room temperature, beaten
- 2/3 cup sour cream
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- topping:
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups confectioners' sugar
- 1/2 cup heavy whipping cream
Direction
- Preheat oven to 350°. Grease a 9-in. springform pan and line the bottom with parchment; set aside.
- In a large 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.
