Chocolate Stout Cake with Cream Cheese Glaze

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking soda
  • 3/4 cup Cocoa powder, Dutch-process
  • 1/2 cup Confectioners' sugar
  • 2 cups Granulated sugar
  • 3/4 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1 cup Butter, unsalted
  • 4 oz Cream cheese
  • 3 tbsp Milk
  • 2/3 cup Sour cream

• Beer, Wine & Liquor

  • 1 1/8 cup Stout

Found on cooknourishbliss.com

Description

Ingredients

• 1 cup stout (such as Guinness)
• 1 cup (16 tablespoons) unsalted butter
• ¾ cup Dutch-process cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 ½ teaspoons baking soda
• ¾ teaspoon salt
• 2 large eggs
• ⅔ cup sour cream
• 4 ounces cream cheese, softened
• ½ cup confectioners’ sugar
• 1 teaspoon vanilla
• 3 tablespoons milk
• 2 tablespoons stout (such as Guinness)

Directions

• To make the cake – Preheat the oven to 350 degrees. Generously spray a bundt pan with nonstick cooking spray or grease with butter, making sure to get in all the ridges of the pan. Set aside.In a large saucepan, add the stout and butter. Over medium heat, bring the mixture to a simmer, whisking occasionally. Once simmering, add in the cocoa powder and whisk until smooth. Remove from the heat and set aside to cool slightly, about 5 to 10 minutes.In a medium bowl, whisk together the flour, sugar, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the eggs and sour cream. Beat on medium speed until combined. Add in the stout/butter mixture and beat until just combined. Slowly add in the flour mixture and beat on low speed until just combined. Pour the batter into the prepared bundt pan. Bake for 35 to 40 minutes, until a cake tester inserted into the middle of the cake comes out clean. Transfer the pan to a wire rack to cool completely. Once cool, carefully run a butter knife around the edges of the pan, then turn the cake out onto the wire rack or a serving platter.To make the glaze – In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, confectioners’ sugar and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Scrap down the sides of the bowl as needed. Alternating back and forth between the milk and stout, add each 1 tablespoon at a time, beating for 30 seconds to 1 minute after each addition on medium speed until the glaze is smooth. If needed, add additional milk or stout, 1 tablespoon at a time, until the glaze has reached your desired consistency. Drizzle the glaze over the cake and allow the glaze to set before serving.