Irish Stout Chocolate Cake

1. Preheat Oven

Preheat your oven to 350°F (175°C). Butter a 9-inch round cake pan thoroughly to prevent the cake from sticking.

2. Melt Butter and Stout

Pour 1 cup of Guinness stout into a medium saucepan and add 10 tablespoons of unsalted butter. Place the saucepan over medium heat until the butter melts and the mixture begins to bubble gently.

3. Add Cocoa Powder

Remove the pan from heat. Add 0.75 cup of unsweetened cocoa powder to the warm stout-butter mixture and whisk until smooth.

4. Combine Wet Ingredients

In a large mixing bowl, whisk together 2 cups of sugar, 0.75 cup of sour cream, and 2 large eggs until smooth and well combined. Gradually pour in the stout-cocoa mixture and continue to whisk until evenly mixed.

5. Combine Dry Ingredients

In a separate bowl, combine 2 cups of all-purpose flour, 2.5 teaspoons of baking soda, and a pinch of salt. Slowly add the dry ingredients to the wet mixture, folding gently with a spatula until no streaks of flour remain.

6. Bake the Cake

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for about 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool the Cake

Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.