Chocolate Guiness Cake
Source: Annie's Eats, originally by Nigella Lawson
1 cup Guinness beer
10 Tbsp unsalted butter
1/2 cup cocoa powder
2 cups superfine sugar
3/4 cup sour cream
1 Tbsp vanilla extract
2 cups all-purpose flour
2 1/2 tsp baking soda
8 oz. cream cheese (no need to soften)
5 Tbsp butter, softened
2 tsp vanilla extract
2 1/2 cups powdered sugar
Preheat the oven to 350 degrees F. Grease and flour the sides of a 9-inch round springform pan, and line the bottom with parchment paper. In a small saucepan, combine the Guinness and butter. Heat over medium heat until the butter is melted. Remove from the heat. Whisk in the cocoa powder and sugar.
In the bowl of an electric mixer, combine the sour cream, eggs and vanilla. Beat on medium speed until well combined. Add the Guinness mixture to the bowl and mix until incorporated. In a small bowl, sift together the flour and baking soda. Add the dry ingredients to the bowl of the mixer and mix on low speed until just incorporated.
Pour the batter into the prepared pan. Bake for 45-55 minutes, or until a toothpick inserted in the center comes back clean. Cool completely in the pan on a wire rack. Once cooled, remove the sides of the pan.
To make the frosting, combine the cream cheese, butter, and vanilla in the bowl of a stand mixer. Cream on medium-high speed. Add the powdered sugar to the bowl in batches, beating on low until just combined and then on high speed until desired consistency is reached. For a stiffer icing, add more powdered sugar. Frost cooled cake as desired.