Ingredients
2cupsGuinness
2cupsunsalted butter
1½cupsdark chocolate unsweetened cocoa powder
4cupsall-purpose flour
4cupssugar
1tbspbaking soda
2tspsalt
4largeeggs
1⅓cupssour cream
24ozbricks cream cheese,room temperature
1cupunsalted butter,room temperature
1tbspvanilla extract
½tspsalt
6cupspowdered sugar
Preparation
Preheat oven to 350 degrees F.
Butter three 8-inch round cake pans with 2-inch-high sides, and line the bottoms of the pans with parchment paper. Butter paper.
Bring the Guinness and 2 cups butter to simmer in a large saucepan over medium heat.
Add cocoa powder and whisk until the mixture is smooth and no lumps remain. Transfer the mixture to the freezer and let cool for 10 minutes.
Meanwhile, whisk flour, sugar, baking soda, and 1½ teaspoons of salt in a large bowl to blend.
In a stand mixer, beat the eggs and sour cream on medium speed until combined. Add the slightly-cooled Guinness mixture to the egg mixture, and beat on low speed just until combined.
Add flour mixture and beat briefly on slow speed for 10 seconds. Using a rubber spatula, fold batters the rest of the way until completely combined. Divide batter equally among prepared pans.
Bake cakes until a toothpick inserted into the center of cakes come out clean for about 35 to 40 minutes. Transfer cakes to rack, and cool for 10 minutes.
Carefully turn cakes out onto the rack and cool completely. Frost with cream cheese frosting once cooled.
Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined.
Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.
