Servings: 10-12Preparation Time: 20 minutesTotal Time: 1 hour 45 minutesIngredientsCake6 ounces semisweet chocolate, chopped1 bottle (11 ounces) Guinness Stout1 1/4 cups granulated sugar1 1/4 cups firmly packed light brown sugar11 tablespoons unsalted butter, softened1/3 cup unsweetened cocoa powder3/4 cup sour cream, at room temperature2 large eggs, at room temperature1 large egg yolk, at room temperature2 1/2 teaspoons vanilla extract2 1/2 cups all-purpose flour2 1/2 teaspoons baking soda1 teaspoon kosher saltBaking spray with flourIcing2 ounces cream cheese, softened1 tablespoon unsalted butter, softened1 1/2 cups powdered sugar2 tablespoons Irish cream (e.g., Baileys)DirectionsFor the cake: Preheat the oven to 350°F.Place the chopped chocolate in a large bowl. In a medium saucepan, combine the Guinness, granulated sugar, light brown sugar, and butter. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved and the butter is melted. Whisk in the cocoa powder. Pour this hot mixture over the chocolate and let it stand for 2 minutes. Stir until the chocolate is melted and the mixture is well combined. Whisk in the sour cream, eggs, egg yolk, and vanilla extract.In another bowl, whisk together the flour, baking soda, and salt. Gradually add this flour mixture to the chocolate mixture, whisking until just combined.Spray a 10- or 12-cup Bundt pan with baking spray with flour. Pour the batter into the prepared pan. Bake until a wooden pick comes out with a few moist crumbs, approximately 45 to 50 minutes. Allow the cake to cool in the pan for 5 minutes before carefully flipping it out onto a wire cooling rack. Let it cool completely.For the icing: In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer), beat the cream cheese and butter on medium speed until smooth. Gradually beat in the powdered sugar on low speed until the mixture is smooth, scraping the sides and bottom of the bowl as needed. Slowly add the Irish cream, beating until combined, and scraping the bowl’s sides. Adjust the consistency of the glaze by adding water, 1 teaspoon at a time, until it is suitable for spooning over the cake (about 1 tablespoon).Place the cooled cake on a serving platter. Spoon the icing over the top of the cake and allow it to set for about 20 minutes.Tip: You can use 1 cup of semisweet chocolate chips instead of chopped chocolate bars.You May Also Like15 Best Denim Jacket Outfit Ideas to Try from Your Wardrobe10 Best Shampo
