Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. In a saucepan over medium heat, combine Guinness and butter until melted. Whisk in cocoa powder until smooth. Remove from heat and cool slightly.
- In a large bowl, whisk sugar and eggs until pale. Whisk in sour cream and vanilla extract.
- Slowly whisk the Guinness mixture into the egg mixture. Sift in flour, baking soda, and salt. Whisk gently until just combined.
- Divide batter evenly between pans. Bake 30–35 minutes until a toothpick comes out with moist crumbs. Cool 10 minutes, then turn out onto racks to cool completely.
- Beat softened butter on medium-high speed for 5 minutes until very light. Gradually add powdered sugar, alternating with Irish cream liqueur. Switch to whisk attachment and beat 2 minutes until fluffy.
- Place one cake layer on a stand. Frost generously, add second layer, and frost top and sides. For a stout-inspired look, pile frosting high on top and keep sides rustic.
Notes
Use Dutch-processed cocoa for best flavor and color. Allow cakes to cool completely before frosting.
