For The Cake

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Butter, for the pan

1 cup Guinness stout

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter (see Tip)

¾ cup unsweetened cocoa

2 cups superfine sugar

¾ cup sour cream

2 large eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

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For The Topping

1¼ cups confectioners' sugar

8 ounces cream cheese at room temperature

½ cup heavy cream

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Preparation

1. Step 1

   For the cake: Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

2. Step 2

   In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to 1 hour. Place pan on a wire rack and cool completely in pan.

3. Step 3

   For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

4. Step 4

Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

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Time

1 hour, 15 minutes

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Tip

The recipe for this cake in Nigella Lawson's cookbook "Feast: Food to Celebrate Life" (Hyperion, 2004) calls for 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter.

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