1cup(240 ml) Guinness Extra Stout, or similar stout beer
1cup(226 g or 2 sticks) unsalted butter
½cup(48 g) unsweetened cocoa powder
½cup(85 g) semisweet chocolate chips, or chopped bittersweet chocolate
2cups(250 g) all purpose flour
1 ½cups(300 g) granulated sugar
1 ½teaspoonsbaking soda
½teaspoonbaking powder
1teaspoonsalt
2large eggs, room temperature
⅔cup(160 g) full-fat sour cream or plain yogurt, room temperature
Frosting
1cup(225 g or 8 oz) package cream cheese, room temperature
½cup(113 g) unsalted butter, room temperature
2 ½cups(300 g) confectioners’ sugar, sifted
2-3TablespoonsBailey’s Irish Cream
Pinchof salt
Chocolate shavings for garnish
Instructions
Cake
Preheat the oven to 350℉. Grease and flour three 6-inch round cake pans. Set aside.
In a pot or large saucepan, simmer the beer and butter on medium until butter is completely melted. Add cocoa powder and chocolate chips and stir until your mixture is smooth. Take off heat and set aside to cool.
In a separate medium bowl, whisk together sugar, flour, baking soda, baking powder, and salt. Set aside.
In a mixing bowl, whisk eggs and sour cream together until smooth. Slowly add the cooled chocolate mixture. Whisk to combine.
Add the flour mixture and stir just until combined. Do not over-mix.
Divide batter into prepared cake pans and spread into even layers. Tap pans gently on the counter to release any air bubbles. Bake at 350℉ for 24 to 28 minutes. Remove from the oven when a toothpick inserted in the center comes out clean. Cool cakes in the pans for 10 minutes, then run a butter knife around the edge and invert onto a wire rack to cool completely.
Frosting
In the bowl of a stand mixer (or using a hand mixer), beat cream cheese and butter on medium-high speed until smooth and creamy, about 2 minutes.
Add confectioners’ sugar and mix until combined. Add Bailey’s and a pinch of salt, then mix until fluffy, about 2 to 3 minutes. If the frosting is too thick, add more Bailey’s one Tablespoon at a time. If it’s too thin, add more confectioners’ sugar.
Assembly
Level the cakes with a serrated knife if necessary. Place one cake on a plate. Top with frosting and spread into an even layer. Repeat and then top with the third cake.
Make a crumb coat by spreading a very thin layer of frosting on the top and sides of the cake. Place the cake in the refrigerator for 30 to 60 minutes or until frosting is firm.
Remove cake from the refrigerator and apply the final layer of frosting. Garnish with chocolate shavings or chocolate ganache.