Chocolate Guinness Cake

• portions: 16 slices
• temps total: 1 hour 15 minutes

Ingrédients

Butter, for the pan

1 cup Guinness stout

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter (see Tip)

70g (3/4 cup) unsweetened cocoa

398g (2 cups) superfine sugar

3/4 cup sour cream

2 large eggs

1 tablespoon vanilla extract

240g (2 cups) all-purpose flour

2 1/2 teaspoons baking soda

150g (1 1/4) cups confectioners' sugar

8 ounces cream cheese at room temperature

1/2 cup heavy cream

Instructions

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 1 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.

Notes

This makes a HEFTY cake — a solid 16 servings

Aldi knockoff Guinness worked fine for this

https://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake

Nutrition

• Calories: 512
• Lipides Totaux: 26 g
• Lipides Saturés: 15 g
• Lipides Insaturés: 8 g
• Acides Gras Trans: 0 g
• Sodium: 345 mg
• Glucides Totaux: 66 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 46 g
• Protéines: 6 g