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.
Cake Ingredients
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
Topping Ingredients
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.
Finishing Touches:
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.