GUINNESS STOUT CAKE RECIPES

Steps:

• Pre-heat your oven to 180 degrees Centigrate (170 for fan-assisted ovens), or gas mark 4. Lightly butter a 23cm push-base cake tin.
• Measure out the Guinness, making sure to let any foam dissipate, and pour it into a wide, deep saucepan. Cut the butter into small cubes, and add it to the pan. Heat until the butter is melted into the pan - do not let it boil.
• In a separate bowl, combine the cocoa and sugar and whisk into the butter/beer mixture, being careful not to let the sugar catch and burn.
• Beat the eggs and sour cream together, then add to the pan.
• In a separate bowl, combine the flour and bicarbonate of soda, then slowly whisk into the pan, introducing a little at a time so as to not form lumps. This is really easy to accidentally do due to the density of the cake.
• Pour the batter into your pan, and bake for approximately 40 minutes. Keep an eye on your oven - I do not recommend baking this longer as this cake can burn on the outside but not cook on the inside. When a toothpick comes out of the centre clean, your cake is ready.
• While the cake is baking, beat the double cream into the cream cheese, and begin to add your icing sugar bit by bit. Depending on what consistency you wish to achieve, you may need more icing sugar to allow the icing to 'sit' on the cake like the head of a Guinness pint.
• Once completely cooled (this will take a while due to the cake's density), pop your cake out of the tin and ice with a spatula (I prefer a silicone one for better control).

Steps:

• Preheat oven to 170ºC (150ºC fan). Grease a 22 cm (9") springform pan with cooking spray and dust with cocoa powder. In a large bowl, whisk to combine Guinness, melted butter, cocoa powder, and sugars. Add sour cream, eggs, and vanilla to bowl and whisk until no lumps remain. 
• In a medium bowl, whisk together flour, bicarbonate of soda, and salt. Add to Guinness mixture and whisk until smooth. Pour into prepared pan and bake until a toothpick inserted into the centre comes out clean, 45 to 50 minutes. Let cool completely before removing pan.
• Meanwhile, make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add icing sugar and beat until light and fluffy. Add vanilla and salt and mix until combined. Frost top of cake before serving.