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This recipe makes enough for about twelve to fifteen servings so there should be plenty for everyone. It takes about ten or so minutes to prepare and then about fifty to fifty-five minutes to bake. It will smell so heavenly, you won't want to wait to try it!

Let's Get Started!

The Ingredients To Gather Are:

Cooking spray
2 sticks (1 cup) unsalted butter
1 cup Guinness stout
3/4 cup extra-dark unsweetened cocoa powder
2 large eggs
1 cup sour cream
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup granulated sugar
1 cup packed light brown sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt

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

The Step By Step Directions To Follow:

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.
Melt the butter in a small saucepan over medium heat. Add the Guinness and bring to a simmer.
Take the pan off the heat and whisk in the cocoa. Set aside to cool for at least 10 minutes.
Whisk the eggs, sour cream, and vanilla together in a large bowl.
Add the cocoa-beer mixture to the egg mixture: Add the cooled cocoa mixture to the egg mixture and whisk until smooth.
Add the flour, sugar, brown sugar, baking soda, and salt. Whisk until well-combined.
Pour all of the batter into the prepared cake pan. The pan will be quite full.
Bake until the cake springs bake when pressed in the middle or a skewer comes out clean, 50 to 55 minutes.
Cool the cake on a wire cooling rack for 30 minutes. Remove the cake from the pan and cool for 30 minutes to 1 hour more before frosting.
Make the frosting:

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 light and smooth, about 1 minute.
Add the cream cheese and beat on medium speed until homogenous and light, about 3 minutes.
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.
Beat the frosting again on medium speed until smooth and slightly increased in volume, 3 to 5 minutes.
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.

Enjoy!

This dark chocolate Guinness cake is so delicious, it may just be your new favorite go to chocolate cake! Have you tried this cake yet?

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Article Source: The Kitchn