An actual recipe this time! For all of you I have unearthed my slightly customized Guinness Chocolate Cake recipe.
For the cake: butter for pan, 0.5 cup Guinness stout, 10 tbs (1 stick + 2 tablespoons) butter, 1 cup unsweetened cocoa, 2 cups superfine sugar, 1/2 cup sour cream, 2 large eggs, 1 tablespoon vanilla extract, 1 cup all-purpose flour, 2 1/2 tablespoons baking soda.
For the topping: 1 1/4 cups powdered sugar, 2 packages (or 16 ounces) cream cheese at room temperature, 1/2 cup vanilla or maple yogurt, preferably whole milk. Optional: make it a 1/4 cup whole milk yogurt and 1/4 cup heavy cream, or otherwise alter the balance as you prefer.
1: Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Heat on medium until butter melts, then remove from heat. Add cocoa and superfine sugar, whisk to blend.
2. In one bowl, combine sour cream, eggs and vanilla, mix well. Add to Guinness-butter mixture. Add flour and baking soda, whisk again until smooth. Pour into buttered pan, bake until risen and firm: roughly 45 minutes to 1 hour. Place pan on a wire rack, leave cake in pan until completely cooled.
3. For topping: using food processor or the raw power of your own mighty muscles, blend cream cheese with powdered sugar until smooth. Add the yogurt/heavy cream, mix until smooth and thick enough to be spreadable but not runny. Make sure to take taste samples, some like it sweeter and some less.
4. Remove cake from pan and place on platter/whatsit. Ice top of cake so that it resembles a frothy pint of Guinness. Devour.
This is my modified version of Nigella Lawson’s OG one, which you can find here on her site https://www.nigella.com/recipes/chocolate-guinness-cake - the original version is also in milliliters and such, for my fellow non-americans.