Cake Preparation:
Preheat oven to 350 degrees F. Line a 9-inch springform pan with parchment paper. Grease the parchment paper and sprinkle it lightly with granulated sugar.
In a small bowl, combine the eggs, sour cream, and vanilla extract; set aside.
In a large saucepan over medium-low heat, add the beer and butter. Heat just until the butter is melted; remove from heat.
Off the heat, whisk in the sugar and cocoa powder into the melted butter mixture until blended. Add the prepared egg mixture and whisk again until the eggs are well combined. Add the flour and baking soda and whisk together until smooth.
Pour the cake batter into the prepared springform pan.
Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean or the internal temperature registers approximately 205 to 209 degrees F. on your cooking thermometer.
Remove from oven and let the cake cool completely in the pan on a wire rack. When the cake has cooled, remove the sides of the springform pan. Remove the cake from the pan and place on a serving platter.
Prepare the Cream Cheese Frosting. Frost only the top of the cake with the Cream Cheese Frosting so it resembles a frothy pint of beer. Dust the top with cocoa powder for garnishment.
Cakes frosted with a cream cheese frosting should always be refrigerated until ready to serve.
Makes 10 to 12 servings.
Cupcake Preparation:
Preheat oven to 350 degrees F. Lightly grease 24 muffin tins or line with cupcake liners.
In a small bowl, combine the eggs, sour cream, and vanilla extract; set aside.
In a large saucepan over medium-low heat, add the beer and butter. Heat just until the butter is melted; remove from heat.
Off the heat, whisk in the sugar and cocoa powder into the melted butter mixture until blended. Add the prepared egg mixture and whisk again until the eggs are well combined. Add the flour and baking soda and whisk together until smooth.
Divide the batter equally between the muffin tins, filling each approximately 3/4 full.
Place filled muffin tins on middle and bottom rack of oven. Bake for approximately 12 minutes and then rotate the pans between oven racks. Bake for another 12 to 13 minutes until the cupcakes have risen and the internal temperature registers approximately 205 to 209 degrees F. on your cooking thermometer.
Remove from oven and let cupcakes completely cool on a wire rack before turning out.
Prepare the Cream Cheese Frosting. Top each cupcake with a heap of Cream Cheese Frosting and spread to edges. If desired, dust the top of each frosted cupcake with cocoa powder for garnishment.
Cupcakes frosted with a cream cheese frosting should always be refrigerated until ready to serve.
Makes about 24 cupcakes.
In a large bowl, using a high speed mixer, beat the cream cheese until fluffy.
Add powdered sugar, cream, and vanilla extract. Continue beating until frosting is smooth (but do not over beat).
NOTE: If icing seems too thin, add powdered sugar, 1 tablespoon at a time. If it seems too thick, add some milk, 1/4 teaspoon at a time, until icing reaches desired consistency (it doesn't take much liquid to thin it out).
Cover with plastic wrap and refrigerate until ready to use. Frosting can be made several hours ahead of time and refrigerated. This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.
Chocolate Guinness Cake Recipe: https://whatscookingamerica.net/cake/guinness-chocolatecake.htm