A delicious alternative to traditional pies for your holiday feast. We suggest you make it the day before to give the flavors time to bloom.
Butter for Pan
1 Cup Guinness Stout
1/2 Cup O'live a Little's Blood Orange EVOO
3/4 Cup Unsweetened Cocoa
2 Cups Superfine Sugar
3/4 Cup Sour Cream
2 Large Eggs
1 Tablespoon Vanilla Extract
2 Cups All-Purpose Flour
2 1/2 Teaspoons Baking Soda
1 1/4 Cups of Confectioners' Sugar
8 Ounces Cream Cheese at Room Temperature
1 Tablespoon O'Live a Little Blood Orange Vinegar
1/4 Cup Heavy Cream
Method of Prep
For the Cake:
Heat the over to 350
Better a 9-inch springform pan and line with parchment paper.
In a large bowl, combine Guinness, olive oil, cocoa, and sugar. Whisk to blend.
In a small bowl, combine sour cream eggs, and vanilla. Mix well then add Guinness to the mixture.
Add flour and baking soda. Whisk again until smooth.
Pour mixture into a buttered pan, and bake until risen and firm, 45 minutes to one hour.
When cooked place pan on a wire rack and cool completely in the pan.
For The Topping:
Blend cream cheese in a mixer until completely smooth.
Add confectioner's sugar to cream cheese (Make sure to break up the lumps first)
Add Guinness, and heavy cream. Mix until smooth and spreadable.
Remove cake from pan and place it in a platter or a cake stand.
Ice top of cake only, so that it resembles a frothy pint of Guinness.
Refrigerate for a couple of hours or overnight to set the cake.
Allow to warm up 30 minutes before serving.