Guinness Chocolate Cake with Irish Cream Frosting

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan. (Prep time: 5 minutes)

Recipe View 10 mins In a large saucepan, combine the stout beer and 1 cup sliced butter over medium-low heat. Heat until butter is completely melted, approximately 5 minutes. Whisk in the granulated sugar and cocoa powder until fully dissolved and smooth. Remove from heat. (Cook time: 10 minutes)

Recipe View 3 mins In a separate bowl, whisk together the sour cream, eggs, and 1 tablespoon vanilla extract. Stir this mixture into the warm beer mixture until well combined. (Prep time: 3 minutes)

Recipe View 5 mins Gradually whisk the sifted flour and baking soda into the beer mixture until the batter is smooth and free of lumps. Pour the batter into the prepared springform pan. (Prep time: 5 minutes)

Recipe View 1 hrs Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 45 to 60 minutes. (Bake time: 45-60 minutes)

Recipe View 30 mins Once baked, run a knife around the edge of the cake to loosen it from the pan. Let it cool to room temperature on a wire rack for about 30 minutes before removing the ring. Transfer the cake to a serving platter. (Cooling time: 30 minutes)

Recipe View 7 mins For the frosting, beat the 1/2 cup softened butter and cream cheese together in a bowl until light and fluffy. Add the vanilla extract and gradually mix in the sifted confectioners' sugar until the icing is smooth and creamy. (Prep time: 7 minutes)

Recipe View 2 mins Add the Irish cream liqueur, 1 tablespoon at a time, to thin the frosting to a desired spreading consistency. (Prep time: 2 minutes)

Recipe View 3 mins Spread the Irish cream frosting evenly over the cooled cake. Garnish as desired. (Prep time: 3 minutes)