Irish Chocolate Shock Cake with Guinness

Ingredients for 1 servings:

• 250 ml beer, Guinness (Irish)
• 250 g butter
• 125 g dark chocolate, broken into pieces
• 400 g sugar
• 115 g sour cream
• 2 eggs, size M
• 275 g flour
• 1 tsp baking soda
• 115 g butter (for the glaze)
• 125 g dark chocolate
• 75 ml beer, Guinness (Irish)
• 115 g double cream cheese
• 40 g cocoa powder, dark
• 5 drops of vanilla flavor
• 500 g powdered sugar, sifted

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Super juicy and creamy – perfect for an extreme chocolate kick!!!

Heat the Guinness, butter, chocolate, and sugar in a non-stick saucepan or in a double boiler over low heat until the chocolate is melted. Let it cool (but not so much that the chocolate hardens). Preheat oven to 180°C (350°F). Mix the eggs and sour cream into the chocolate mixture. Combine the flour and baking soda and fold into the batter. Mix well to avoid lumps. Grease and flour two round cake tins. Pour half of the batter into each cake tin. Bake in the preheated oven for about 35–50 minutes (depending on the size of the cake tin, do the skewer test; I bake with fan-assisted oven using a 26cm springform pan, and the cake takes about 40 minutes). Let the cake cool. For the glaze, melt the butter, chocolate, and Guinness in a double boiler and let it cool. Mix the cream cheese, vanilla extract, and cocoa powder together in a large bowl. Mix in one-fifth of the powdered sugar, then the chocolate mixture. Slowly stir in enough powdered sugar until the desired thickness is reached. Spread a little icing on one of the cakes and place the second cake on top (i.e., stick it together). Cover the entire cake with chocolate icing and decorate to taste, if desired. This is perfect for true chocoholics! The cake is very moist and filling, but hmmmm… pure sin is allowed every now and then, right?