A rich and moist chocolate cake made with Guinness stout, perfect for celebrations or as a decadent dessert.

Units Scale

1 cup Guinness stout
1/2 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
For the frosting: 8 oz cream cheese, 1 1/4 cups powdered sugar, 1/2 cup heavy cream

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Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan.
In a saucepan, combine the Guinness and butter. Heat until the butter melts. Remove from heat and whisk in cocoa and sugar.
In a separate bowl, whisk sour cream with eggs and vanilla. Add to the beer mixture.
Mix in flour, baking soda, and salt until smooth.
Pour batter into the prepared pan and bake for 45-60 minutes or until a toothpick inserted comes out clean.
Cool the cake completely in the pan on a wire rack.
For the frosting, beat the cream cheese until smooth. Add powdered sugar and beat again. Slowly add heavy cream and beat until soft peaks form.
Spread the frosting over the top of the cooled cake to resemble the head on a pint of Guinness.