- Preheat oven to 350. Grease and line a 10 inch springform pan. Alternatively, you can use an angel food pan, or another straight sided tube pan.
- Combine butter, Guinness beer and cocoa in a saucepan over medium heat. Stir until butter melts then set the mixture aside to cool slightly, about 10 minutes.
- Add flour, baking soda, and sugar in a large bowl of an electric mixer. Mix well. Add cooled Guinness mixture to the dry ingredients along with the vanilla, eggs, and sour cream. Mix until well combined. The batter will be quite thick.
- Pour batter into prepared pan. Spread the top evenly with a knife or spatula. If using the springform pan, bake for an hour and 15 minutes, or until the center is set. If checking for doneness with a toothpick or wooden skewer, there will be a few moist crumbs sticking to it. That’s good! If there is uncooked cake on it, then put the cake back in the oven and bake another 5 minutes. Check for doneness again, then every 5 minutes until the cake is done.
- If using a tube pan, check the cake for doneness after an hour.
- Let cake cool in pan for 10 to 15 minutes. Carefully remove from pan and let cool completely on a wire rack.
- When the cake has cooled completely, spread the top with cream cheese frosting.
To make the cream cheese frosting:
Combine softened cream cheese, powdered sugar, and vanilla extract to the bowl of an electric mixer. Beat well until smooth, but don’t over mix. Store any leftover frosting in the refrigerator for several days, or in the freezer for about 3 months.
For best results, keep the cake in the refrigerator. Before serving, bring it to room temperature by leaving it out for about 2 hours.
This recipe was inspired by Katie Quinn Davies’ recipe.
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