Guiness Cake

Chocolate Guinness Cake 



■Prep time: 10 minutes■Cook time: 1 hourIngredients:

■1 cup stout or porter beer, such as Guinness

■10 tablespoons unsalted butter

■3/4 cup unsweetened cocoa

■1 1/2 cups superfine sugar

■1/2 cups dark brown sugar

■3/4 cup sour cream

■2 eggs

■1 tablespoon pure vanilla extract

■2 cups all-purpose flour

■2 1/2 teaspoons baking soda

■1/4 teaspoon salt


Method:

1. Preheat the oven to 350°F. Grease a 8 or 9-inch springform pan with butter and line the bottom with a round of parchment paper. (I used a bundt pan)

2. In a large saucepan place the beer and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat and allow to come to room temperature.

3. In another bowl beat together the sour cream, eggs, and vanilla extract until very, very well combined. Add to the butter-beer mixture and whisk together.

4. In another bowl whisk together the flour, baking soda, and salt. Add to the beer-butter mixture and whisk together until it just comes together. Pour into the prepared pan and give the pan a few short drops onto the counter top to shake the air pockets in the batter to the surface and out of the cake. Bake for 50-60 minutes. Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan and pop the ring off the spring form.

The original recipe called for cream cheese frosting, but instead I did a caramel glaze. I think it turned out pretty well!