This cake was the PERFECT dessert for the St. Patrick's Day meal. The combination of Guinness and chocolate is a delicious balance. This cake is child friendly. The alcohol completely bakes off and leaves a chocolate cake with an incredible depth of flavor.
1 12-oz. bottle Guinness Extra Stout
1/2 cup (1 stick) butter
2 cups sugar
1/2 cup unsweetened cocoa powder
1/2 cup sour cream
2 t. vanilla
2 cups cake flour
1 t. baking soda
1/2 t. baking powder
Preheat the oven to 350 degrees and butter a 9 inch round cake pan. Butter the bottom and line it with parchment paper.
In a large saucepan over medium heat, heat the Guinness and butter just until the butter melts. Whisk in the sugar and the cocoa.
With the batter will in the large saucepan, whisk in the sour cream followed by the eggs and vanilla. Beat until the mixture is smooth. Whisk in the flour, baking soda and baking powder.
Turn the mixture into the prepared pan and bake 50 - 60 minutes, until a test in the center comes out clean. Cool 10 minutes in the pan, then turn out carefully and cool, right side up, on a cooling rack. Do not cut the cake until completely cooled.