Ingredients

Cooking spray

3/4 cup unsweetened cocoa powder, plus more for pan

2 (11-oz.) bottles Guinness stout

2 large eggs

2 cups (400 g) granulated sugar

1 cup sour cream

3/4 cup vegetable oil

2 tsp pure vanilla extract

1 3/4 cups (210 g) all-purpose flour

2 tsp baking soda

1 tsp kosher salt

2 (8-oz.) packages cream cheese, softened

2 cups (230 g) confectioners’ sugar

1 tsp pure vanilla extract (for frosting)

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9-inch springform pan with cooking spray and dust it with cocoa powder, tapping out the excess.

Step 2: In a medium saucepan over medium-high heat, bring the Guinness stout to a boil. Cook, stirring occasionally, until the liquid reduces to about 1 cup, about 15 to 20 minutes. Let it cool to room temperature.

Step 3: Meanwhile, in a large bowl, beat the eggs and granulated sugar on medium-high speed with a handheld mixer until pale and fluffy, about 2 minutes. Add sour cream, vegetable oil, and vanilla extract, then beat until combined.

Step 4: Whisk the cooled Guinness into the egg mixture until smooth and well incorporated.

Step 5: In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Add this dry mixture to the wet ingredients and gently fold until just combined. Avoid overmixing. Pour the batter into the prepared pan.

Step 6: Bake the cake for 50 to 60 minutes, until a tester inserted into the center comes out mostly clean but not completely dry. Transfer the pan to a wire rack and let the cake cool completely.

Step 7: For the frosting, beat the softened cream cheese in a large bowl on medium-high speed until light and fluffy, about 2 minutes. Add confectioners’ sugar and vanilla extract and gently mix with a spatula until incorporated. Then beat again on medium-high speed until the frosting is very light and fluffy.

Step 8: Spread the frosting in the center of the cooled cake first, then use the back of a spoon or an offset spatula to spread it evenly over the top as desired.

Tips & Variations

Use full-fat sour cream for the best moistness and texture in the cake.

For a more intense chocolate flavor, you can add an extra 2 tablespoons of cocoa powder to the batter.

If you prefer a less sweet frosting, reduce the confectioners’ sugar slightly to taste.

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

FAQs

Can I use a different stout or beer instead of Guinness?

Yes, other stouts or porters can be substituted, but Guinness is recommended for its distinctive flavor that balances well with the chocolate.

Is the alcohol cooked out of the cake?

Most of the alcohol cooks off during the reduction and baking process, leaving a rich, malty flavor without significant alcohol content.