Chocolate Guinness Cake and the Dreaded Springform Pan
 
Ingredients
  • 1 cup Guinness stout (or other beer)
  • 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
  • 1/2 cup unsweetened cocoa
  • 2 cups sugar
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking soda
  • 1 1/4 cups confectioners' sugar
  • 8 ounces cream cheese, at room temperature
  • 1 teaspoon vanilla
  • 3/8 to 1/2 cup heavy cream
Instructions
  1. Pre-heat oven to 350 degrees F. Butter a 9-inch springform pan and line bottom with a round piece of parchment paper, cut to fit. In a large saucepan, combine Guinness and butter. Cook over medium-low heat until butter melts, stirring frequently. Remove from heat and add cocoa and sugar, and whisk to blend.
  2. In a small bowl, beat together sour cream, eggs and vanilla. Add to Guinness mixture and mix well. Combine flour and baking soda and then add to the liquid ingredients; whisk until smooth. Pour batter into buttered pan, and bake for 45 to 55 minutes. Place pan on a wire rack and cool completely before removing sides of pan.
  3. For the frosting, add confectioners' sugar and cream cheese to a medium bowl. Beat on low until smooth. Add vanilla and heavy cream, and mix until desired consistency has been reached. (I used only 3/8 cup of cream.)
  4. Carefully remove cake from pan and place on a platter or cake stand. Frost the top of cake only, so that it (slightly) resembles a frothy pint of Guinness.
Recipe by Tastefully Julie at http://tastefullyjulie.com/chocolate-guinness-cake-and-the-dreaded-springform-pan/