The results of this chocolate Guinness cake is always delicious, moist but not overly dense, with the slight complex undertone of beer!

1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar (I have used regular granulated sugar with no ill effects)
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda

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, 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.
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.

Bailey’s Irish Cream Frosting

1/2 cup (1 stick) butter, room temperature
2 tablespoons Bailey’s Irish Cream
2-3 cups confectioners’ sugar

Beat the butter in the bowl of an electric mixer until creamy and smooth. Add the Bailey’s and half of the confectioner’s sugar and beat until smooth. Add the second half of the sugar and beat until smooth.

By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com

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