On St-Patricks Day one year, I wanted to make a cake for a friend’s party. I was looking into green cupcakes, but I found a Guinness Chocolate Cake recipe that I wanted to try. Since I didn’t have any Guinness at home, I did have a tall boy of Mill Street Cobblestone Stout. This was the BEST chocolate cake I have ever eaten! Everyone loved it! I strongly recommend you try this recipe!
1 cup Mill Street Cobblestone Stout
2 sticks Butter
¾ cup Unsweetened Cocoa Powder
2 cups Flour
2 cups Sugar
½ tbsp Baking Soda
½ tsp Salt
2 large Eggs
¾ cup Sour Cream
1 tsp Vanilla Extract
5 tbsp Butter
½ cup Dark Brown Sugar, packed
⅓ cup Heavy Cream
¼ tsp Vanilla Extract
⅔ cup Powdered Sugar
Preheat oven to 350.
Spray bundt pan with Pam. In a medium saucepan, over medium heat, bring the beer and butter to a light boil, add the cocoa powder and whisk until smooth. Remove from heat and set aside.
In a large bowl, whisk flour,sugar,baking soda and salt.
In your electric beater bowl, beat together the eggs, sour cream and vanilla. Add the butter/Beer mixture to the sour cream mixture and beat until just blended. Add the flour mixture a little at a time and beat until just combined, using a rubber spatula to lightly fold the batter to make sure there are no pockets of flour.
Pour into bundt pan. Bake for 55-60 minutes or until a toothpick comes out with only a few crumbs.
Allow to cool in pan for 10 minutes then cool completely a rack before wrapping with Seran wrap. put in fridge overnight.
Salted Caramel Glaze
In a medium saucepan, bring the butter, dark brown sugar, heavy cream and salt to a rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat, stir in vanilla extract. Add about ½ cup of the powdered sugar and whisk until smooth. Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency.
Remove the cake from the fridge, place on a cake plate and pour the salted caramel glaze over the top.