Elevate a decadent chocolate cake by using beer in both the batter and sweet caramel glaze.
2 cups Guinness beer, divided
1 cup butter
3/4 cup cocoa powder
3 cups sugar, divided
1/2 cup sour cream
2 1/4 cups flour
1 teaspoon baking soda
Sea salt, for garnish
Preheat oven to 350 degrees.
In a pot, melt the butter with 1 cup of Guinness beer. Stir in cocoa powder and 2 cups sugar.
In a mixing bowl, whisk eggs with sour cream and vanilla sugar. Slowly add the chocolate sauce, stirring to combine. Add flour and baking soda and stir until combined.
Pour batter into a greased and floured springform pan. Bake for 40 to 50 minutes.
To make the caramel: In a sauce pot, add remaining 1 cup sugar and a little water to boil. Cook until caramelized, then add remaining beer and simmer until caramel becomes thick.
Let cake cool, then drizzle it with caramel and sprinkle with sea salt.