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Dark Chocolate Stout Cake

Dark Chocolate Stout Cake
I have made this type of cake a few times and tried a few different recipes. So far this one is my favorite. It's moist, dark, rich and delicious! It's a nice treat for St. Patrick's Day, or any day you want a unique chocolaty dessert. The frosting has liqueur (Bailey's Irish Cream) in it, which is delicious but not the way to go if you're serving it to children. I'd go with vanilla whipped cream, in that case. I hope you like it as much as my friends did! 
Ingredients

 For the Cake
1  cup dark stout beer
17  tablespoons unsalted butter
¾  cup unsweetened cocoa
2  cups sugar
⅔  cup sour cream
2  large eggs
1  tablespoon vanilla extract
2  cups all-purpose flour
2 ½  teaspoons baking soda
For the Frosting
1/2  cup butter, softened
3  cups confectioners' sugar, 
    or more as needed
3  tablespoons Irish cream liqueur 
    (such as Baileys®), or more to taste




Instructions 
For cake:
Preheat the oven to 350ºF and butter and line a 9 inch springform pan.

Pour the dark stout beer into a large wide saucepan, add the butter  and heat until the butter is melted, at which time you should whisk in the cocoa and sugar. 

Beat the sour cream with the eggs and vanilla and then pour into the pan with the brown, buttery, beer and finally whisk in the flour and baking soda.

Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. 

Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.
When the cake is cold, sit it on a flat platter or cake stand and get on with the icing. 

For frosting:
Whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
Set mixer to low speed and slowly beat in confectioners' sugar, 1 cup at a time, until frosting is smooth and spreadable. 

Beat in the Irish cream liqueur; adjust thickness of frosting with more confectioners' sugar if needed.
Frost the top of the black cake so that it resembles the frothy top of the famous stout pint and dust with cocoa powder.

Thanks to Nigella for inspiring this yummy recipe!
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