Super yummy and you don’t taste the beer. Though you have a lot of beer to drink afterwards. From the NY Times, a recipe for Chocolate Guinness Cake.
Chocolate Guinness Cake
One 9-inch cake (12 servings)
Butter for pan
1 cup Guinness stout
10 tbsp (1 stick plus 2 tbsp) unsalted butter
3/8 cup unsweetened cocoa
2 cups superfine sugar*
3/8 cup sour cream
2 large eggs
1 tbsp vanilla extract
2 cups flour
2 1/2 tsp baking soda
1 1/4 cups confectioners’ sugar
8 oz cream cheese at room temperature
1/2 cup heavy cream
*Don’t go out and buy super-fine sugar. You can just make it yourself with regular sugar. Put your 2 cups into your food processor or blender in order to make the grains smaller.
Heat oven to 350 degrees. Butter 9″ pan and line with parchment paper.
In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts. Remove from heat. Add cocoa and sugar. Whisk together.
In a small bowl, combine sour cream, eggs, and vanilla. Mix well.
Add to Guinness mixture. Add flour and baking soda. Whisk until smooth.
Pour into buttered pan and bake for 45-60 minutes until risen and firm.
Place pan on a wire rack and cool completely in pan.
For the frosting:
Mix confectioners’ sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream and mix until smooth and spreadable.
Remove cake from pan and place on a platter or stand. Ice top of cake only, making it resemble a frothy pint of Guinness.