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For the frosting:

• 1 stick (1/2 cup) unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 2 cups powdered sugar, divided

Equipment

• Parchment paper (optional)
• Measuring cups and spoons
• Mixing bowls
• Small saucepan
• 9-inch cake pan that is 3 inches deep
• Whisk
• Electric hand or stand mixer
• Wire cooling rack

DIRECTIONS: 

1. Heat the oven and prepare a cake pan. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9-inch round cake pan that is 3 inches deep with cooking spray. You can also line the bottom of the cake pan with parchment paper for extra insurance if you'd like.
2. Heat the butter and stout. Melt the butter in a small saucepan over medium heat. Add the Guinness and bring to a simmer.
3. Bloom the cocoa in the warm butter-beer. Remove the pan from the heat and whisk in the cocoa. Set aside to cool for at least 10 minutes.
4. Beat the eggs and sour cream. Place the eggs, sour cream, and vanilla in a large bowl and whisk to to combine.
5. Add the cocoa-beer mixture to the egg mixture. Add the cooled cocoa mixture to the egg mixture and whisk until smooth.
6. Add the dry ingredients. Add the flour, sugar, brown sugar, baking soda, and salt. Whisk until well-combined.
7. Pour the batter into the prepared pan. Pour the batter (it will be quite thin) into the prepared cake pan. The pan will be quite full.
8. Bake the cake. Bake until the cake springs back when pressed in the middle or a skewer inserted in the center comes out clean, 50 to 55 minutes.
9. Cool the cake. Cool the cake in the pan on a wire rack for 30 minutes. Remove the cake from the pan and cool on the wire rack for 30 minutes to 1 hour more before frosting.

Make the frosting:

1. Beat the butter. Place the butter in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until lightened in texture and smooth, about 1 minute.
2. Add the cream cheese. Add the cream cheese and beat on medium speed until homogenous and light, about 3 minutes.
3. Gradually add the sugar. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add 1/2 cup of the sugar, return to medium speed, and beat until incorporated. Repeat scraping and beating in the remaining powdered sugar in 3 to 4 more batches.
4. Beat again. Beat the frosting again on medium speed until smooth and slightly increased in volume, 3 to 5 minutes.
5. Frost the cake and serve. Chocolate Guinness cake should be frosted to look like a pint of stout with foam on top. Pour the frosting on top of the cooled cake and spread it just to the edge of the cake but not over the sides. Slice and serve immediately, if desired, or let sit at room temperature for up to 1 hour before serving.

Source: Kitchen