For the cake
- 1 cup Guinness (dark beer)
- 1 1/2 teaspoons baking soda
- 2 cups sugar
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 2 eggs, beaten
- 3 teaspoons vanilla extract
- 2/3 cup sour cream
- 1/2 cup butter, cubed
For the topping
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup heavy whipping cream
- 1 1/2 cups confectioners' sugar
Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.
In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers.