Moist chocolate cake with Guinness beer and a cream cheese frosting? What more can you ask for?! You know you’re going to love it!
1/2 cup unsalted butter
1 cup Guinness
¾ cup unsweetened cocoa powder
2 cups all purpose flour
2 1/2 teaspoon baking soda
2 cups sugar
2 medium eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1. Preheat oven to 350°F and position rack in the middle of the oven. Butter a 9-inch round cake pan.
2. Add butter, cocoa and Guinness to a saucepan. Warm over a medium heat and stir until melted. Set aside for 5 to 10 minutes to cool slightly.
3. Add flour, baking soda and sugar to a large mixing bowl and mix together well. Pour in the Guinness/cocoa/butter mixture, lightly combine, add the vanilla, eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.
3. Evenly pour into a cake pan and bake for 45-60 minutes, or until a skewer comes out clean from the centre of the cake (Notes: This cake is very moist inside, so use your judgment regarding the skewer test. Do not leave in the oven until the cake has totally dried out — cook long enough so there is no uncooked cake on the skewer but there may be a few moist crumbs sticking to it after an hour of cooking)
4. Leave to cool for 10 to 15 minutes before removing from cake pans and place on a wire wrack to cool completely.
Cream Cheese Frosting
8 ounces cream cheese, softened
1 1/4 cup icing sugar, sifted
1/2 heavy cream
1. In a medium bowl, using electric beaters whip cream cheese under low-medium speed until smooth and no big lumps remaining.
2. Gradually add in the icing sugar and beat gently to combine. After 2 to 3 minutes, scrape any excess frosting from the sides of the bowl and beat on medium speed until lump free.
3. Gently add cream, mixing to fully combine.
4. Spread over the top of the cooled cake.