One bite and everyone will propose a toast to this silky-smooth chocolate Guinness cake. The cream cheese frosting reminds us of the foamy head on a perfectly poured pint.
1 cup Guinness (dark beer)
1/2 cup Kerrygold butter, cubed
2 cups sugar
3/4 cup baking cocoa
2 large eggs, beaten, room temperature
2/3 cup sour cream
3 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners’ sugar
1/2 cup heavy whipping cream
Preheat oven to 350°. Grease a 9-in. springform pan and line the bottom with parchment paper; set aside. 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. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool completely in pan on a wire rack. Remove sides of pan. Remove cake and place on serving platter. In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Frost top of cake. Refrigerate leftovers.