Guinness Chocolate Cake

Lindsey Daly, Supervisor at our Lawrenceville store, made a cake for the staff today, and we invited her to share the recipe.

    1 cup Guinness (dark beer)
    1/2 cup butter, cubed
    2 cups sugar
    3/4 cup baking cocoa
    2 eggs, beaten
    2/3 cup sour cream
    3 teaspoons vanilla extract
    2 cups all-purpose flour
    1-1/2 teaspoons baking soda
    TOPPING:
    1 package (8 ounces) cream cheese, softened
    1-1/2 cups confectioners' sugar
    1/2 cup heavy whipping cream


1. Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
2. In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.
4. In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers. Yield: 12 servings.

The result: