Chocolate Guinness Cake

It's really fucking good.

This recipe comes from the New York Times Cooking (https://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=86). I have not altered it, but I have converted the measurements into grams.

Ingredients:

For the Cake:

1 cup / 240ml Guinness stout

10 Tbsp / 141g unsalted butter

3/4 cup / 75g cocoa powder

2 cups / 400g caster sugar

3/4 cup / 185g sour cream, at room temperature

2 large eggs, at room temperature

1 Tbsp vanilla extract

2 cups / 240g plain flour

2 1/2 tsp baking soda

For the Icing:

1 1/2 cups icing sugar, sifted

8oz / 225g cream cheese, at room temperature

1/2 cup / 120g double cream

Instructions:

For the Cake:

Preheat an oven to 350˚F / 180˚C.

Grease and flour a 9" round pan.

I use my trusty silicon pan.

Add the Guinness and the butter to a double boiler, and set over medium heat until the butter melts.

Add the cocoa powder and sugar, and whisk to combine.

In a small bowl, whisk together the sour cream, eggs and vanilla extract.

Whisk the sour cream mixture into the chocolate Guinness mixture.

Add the flour and baking soda, and whisk to combine.

Bake until set and risen, and a cake tester inserted in the centre comes out clean or with a few clinging crumbs.

Let cool in the pan, then turn out onto a plate.

For the Icing:

In the bowl of a stand mixer fitted with a whisk attachment, combine the cream cheese and sugar until combined.

With the mixer running, slowly add the heavy cream and mix until you have a smooth spreadable icing.

The tea towel protects agains sugar plumes.

For the Assembly:

Just spoon the icing over the cake and spread it to the edges. This is fine.