Chocolate Guinness Cake

This recipe was originally sent to me by a friend who found it on a blog post. I then searched the Internet and found it everywhere. The funny part was that each person made it in slightly different pans. The original version is for a three layer 8 inch cake but it has also been halved and made into a perfectly acceptable two layer cake, one layer cake and bundt cake. I would also highly recommend trying it as cupcakes, but I have a feeling the halved recipe would make quite a few of those.

If you are interested in all the different forms of the cake check out these links:

• 8" rounds - 3 layer cake
• 9" rounds - 2 layer cake
• 10" rounds - 1 layer cake (or cut in half, it makes a great 2 layer 1/2 cake) (see below)
• Bundt Cake

But honestly, whichever way you make it, just make sure you make this cake. The Guinness cuts the sweetness of the chocolate just so, while the sour cream makes it super moist. Easy to throw together and a huge crowd pleaser. Although next time I make it I might try a different frosting.

Ingredients
Cake

• 1 cup Guinness (or favorite stout beer)
• 1 cup unsalted butter
• 3/4 cup unsweetened cocoa powder
• 2 cups unbleached all purpose flour
• 2 cups sugar
• 1 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 1/2 cup plus 3 tablespoons sour cream

Icing

• 1 cup whipping cream
• 1 cup semisweet chocolate chips

Preheat oven to 350F. Prepare cake pans by buttering, lining with parchment paper and buttering again. (Do NOT skip this step, the cake does get stuck to nonstick cooking pans)

Place butter and Guinness in a medium heavy-bottomed saucepan and bring to a simmer over medium heat. Whisk in cocoa powder until smooth. Remove from heat and let cool.

While butter and Guinness are cooling, place eggs and sour cream in stand mixer and beat on speed 3. While eggs and sour cream are blending, combine flour, sugar, baking soda and salt in a separate bowl. Slowly add chocolate/Guinness/butter mixture to egg/sour cream mixture and mix to combine. Slowly add flour mixture and continue mixing to combine.

Pour batter into prepared pan and bake for 35 minutes. Continue baking in 5 minute intervals until cake tester comes out clean. Cool completely and then frost.

For Frosting . . .
Over medium heat, bring heavy cream to simmer in a medium heavy-bottomed saucepan, stirring constantly. Remove from heat and add chocolate. Continue stirring until smooth. Place frosting into fridge and stir every 20 minutes until cooled completely and spreadable. Frost cake when cool.