Chocolate Cake

Ingredients

Cake

• two 11.2–12-ounce (330–355ml) bottles of Guinness beer
• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 3/4 cup (62g) unsweetened natural cocoa powder
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)
• 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
• 3/4 cup (180g) full-fat sour cream, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) buttermilk*, at room temperature

Frosting

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 2 and 1/2 cups (300g) confectioners’ sugar
• 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
• 3 Tablespoons (45ml) reduced Guinness, from step 1
• pinch salt
• optional: gold sprinkles for garnish

Instructions

1. Reduce the Guinness: In a large saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium-low heat and allow to simmer until reduced down to about 3/4 cup, about 30 minutes. Begin making the cake batter once the Guinness is simmering. You’ll use 1/2 cup of the hot reduced Guinness in the cake batter, and set aside the rest to cool for the frosting. You can do this step 1 day ahead of time if needed—see Note.
2. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment