Chocolate Guinness Cake

Ingredients

FOR THE CAKE:

• 6 oz. semisweet chocolate, chopped 
• 11 oz. bottle Guinness Stout
• 1 1/4 c. granulated sugar
• 1 1/4 c. firmly packed light brown sugar
• 11 tbsp. unsalted butter, softened 
• 1/3 c. unsweetened cocoa powder
• 3/4 c. sour cream, room temperature
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 2 1/2 tsp. vanilla extract
• 2 1/2 c. all-purpose flour
• 2 1/2 tsp. baking soda
• 1 tsp. kosher salt
• Baking spray with flour

FOR THE ICING:

• 2 oz. cream cheese, softened
• 1 tbsp. unsalted butter, softened
• 1 1/2 c. powdered sugar
• 2 tbsp. Irish cream, such as Baileys

Directions

1. For the cake: Preheat the oven to 350°F. 
2. Place the chocolate in a large bowl. In a medium saucepan, whisk together the Guinness, granulated sugar, light brown sugar, and butter; bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved and the butter is melted. Whisk in the cocoa powder. Pour the hot mixture over the chocolate, and let stand for 2 minutes. Stir until the chocolate is melted and the mixture is combined. Whisk in the sour cream, eggs, egg yolk, and vanilla. 
3. In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add the flour mixture to the chocolate mixture, whisking just until combined. 
4. Spray a 10- or 12-cup Bundt pan with baking spray with flour. Pour the batter into the prepared pan. Bake until a wooden pick comes out with a few moist crumbs, 45 to 50 minutes. Let the cake cool for 5 minutes in the pan before carefully flipping the cake out onto a wire cooling rack; let cool completely
5. For the icing: In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld mixer), beat the cream cheese and the butter over medium speed until smooth. Gradually beat in the powdered sugar at low speed until the mixture is smooth, stopping to scrape the sides and bottom of the bowl. Slowly stream in the Irish cream, beating until combined and scraping sides of the bowl. Add water, 1 teaspoon at a time, until the desired consistency is reached for spooning the glaze, about 1 tablespoon.
6. Place the cooled cake on a serving platter. Spoon the icing on top of the cake and allow it to set, about 20 minutes.