Guinness Chocolate Stout Cake & Decadent Irish Cream Frosting For This Valentine's Day

Directions

1. Preheat the oven to 350ºF, and butter and line a 9 inch springform pan. (I always use a parchment round on the bottom for extra insurance).

2. On a piece of parchment or in a bowl sift together the flour, baking soda and salt; set aside.

3. Pour the Guinness into a large saucepan and add the butter; heat over medium-low until it is melted. Stir in the sugar, cocoa powder and instant espresso. Remove from heat and set aside.

4. In a small bowl beat the sour cream with the eggs and vanilla. Pour into the beer mixture and whisk until smooth.

5. Add the flour mix to the wet ingredients in the pot and whisk together to combine. Do not overmix!

6. Pour into your greased and lined springform pan and tap on the counter 4-5 times to burst any air bubbles. Bake for 45 minutes to an hour, until a toothpick comes out mostly clean, or until you reach of a temperature of about 200 degrees. Leave to cool completely in the pan on a cooling rack.

7. While the cake is cooling start your frosting: Using a stand mixer and a paddle attachment, cream together the cream cheese and the sour cream until smooth.  Add the powdered sugar and beat until fully incorporated, add the irish cream and beat again.

8. In a separate bowl whip the cream to soft peaks, and fold into the frosting. Refrigerate until the cake has cooled completely.

9. When the cake's cold, remove from a pan and frost – so that it resembles the frothy top of a Guinness.