Ingredients
1 cup Blue Moon Cappuccino Oatmeal Stout (or other stout or porter beer)
10 Tablespoons unsalted buter
3/4 cup unsweetened cocoa
1 1/2 cups sugar
1/2 cup brown sugar
3/4 cup sour cream
2 eggs
1 Tablespoon vanilla
2 cup all purpose flour
2 1.2 teaspoons baking soda
1/4 teaspoon salt
Prepared cream cheese frosting
Instructions
Preheat oven to 350 degrees. Grease a 9 inch springform pan with butter. Line the bottom with parchment paper.
Combine beer and butter in saucepan. Cook over medium heat until butter is melted. Add cocoa powder and sugars and whisk to combine.
In another bowl, beat sour cream, eggs and vanilla. Add to beer-cocoa mixture and whisk to combine.
In another bowl, combine flour, baking soda and salt. Stir to combine. Add to the beer-cocoa mixture and whisk to combine. Pour into prepared pan. Give the pan a few short drops on the counter to remove any air bubbles. Bake for 45 - 50 minutes.
Allow to cool on wire rack. Run a knife around the edge and pop off the springform ring.
When completely cool, frosting the top of the cake with cream cheese icing.
This recipe was adapted from Simply Recipes.