Ingredients:

  • 1 cup (240ml) Stout (Guinness or other dark stout), at room temperature
  • 1 cup (227g / 8 oz) Unsalted Butter, cut into cubes
  • ¾ cup (75g) Unsweetened Cocoa Powder
  • 2 cups (400g) Granulated Sugar
  • ¾ cup (175ml) Sour Cream
  • 2 Large Eggs
  • 1 tablespoon Vanilla Extract
  • 2 cups (250g) All-Purpose Flour
  • 1 ½ teaspoons Baking Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • 8 oz (227g) Cream Cheese, softened
  • ½ cup (113g / 4 oz) Unsalted Butter, softened
  • 3 cups (360g) Powdered Sugar, sifted
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Line the bottom with parchment paper.
  2. In a medium saucepan, combine stout and butter. Heat over medium heat until butter is melted. Whisk in cocoa powder until smooth. Remove from heat and whisk in sugar.
  3. In a large bowl (or the bowl of a stand mixer), whisk together sour cream, eggs, and vanilla extract.
  4. Gradually pour the stout mixture into the sour cream mixture, whisking constantly until combined.
  5. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Pour batter into the prepared springform pan. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean (or with a few moist crumbs attached).
  8. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
  9. While the cake cools, prepare the frosting. In a large bowl (or the bowl of a stand mixer), beat cream cheese and butter until smooth and creamy.
  10. Gradually add the powdered sugar, beating until smooth. Stir in vanilla extract and salt.
  11. Once the cake is completely cool, frost the top and sides with the cream cheese frosting. Decorate as desired. Slice and serve.