There are many versions of Guinness cake out there, several including fruit such as raisins and dried cherries. This version, however, keeps things simple--and delectably rich tasting. I found this in the Vegetarian Times and it's won raves the couple of times I've made it.
Think about serving this cake if you're having a St. Patrick's Day party. You'll be very popular!
2/3 cup Guinness
10 T. unsalted butter (1 stick plus 2 T.)
1/2 cup cocoa powder
1 1/3 cups all-purpose flour
1 1/3 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1 large egg
1 large egg yolk
2/3 cup sour cream
Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Line with parchment or wax paper. Butter paper.
Bring stout and butter to a simmer in a heavy saucepan over medium heat. Add cocoa; whisk until smooth. Let cool slightly.
Whisk flour, sugar, baking soda, and salt in a large bowl to blend. Set aside.
Beat egg, yolk, and sour cream with electric mixer in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine.
Add flour mixture and beat 30 seconds on slowest speed. Fold batter using rubber spatula until completely combined; pour into the prepared pan.
Bake about 50 to 55 minutes, or until tester or toothpick inserted into center of cake comes out clean. Remove the cake from the pan, ransfer to a rack, and cool. Sift confectioner's sugar over the top of the cooled cake.