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Categories:
butter stout butter unsweetened cocoa sugar sour cream eggs vanilla flour baking soda sugar cream cheese heavy cream
Viewed: 56 - Published at: 9 years agoIngredients
- Butter for pan
- 1 cup Guinness stout
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
- 3/4 cup unsweetened cocoa
- 2 cups superfine 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 1/4 cups confectioners' sugar
- 8 ounces cream cheese at room temperature
- 1/2 cup heavy cream
Method
- For the cake: 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.
- For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps.
- Add cream cheese and blend until smooth.
- Add heavy cream, and mix until smooth and spreadable.
- 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.
