Chocolate Guinness Beer Cake


1+3/4 cups Plain Flour
1 teaspoon Baking Soda
1 teaspoon Salt
3/4 cup Unsweetened Cocoa Powder
1 cup Granulated Sugar
1 cup Brown Sugar – packed
1/2 cup Butter – softened
1 tablespoon Vanilla Extract
2 large Eggs
1/2 cup Sour Cream
1/2 cup Buttermilk
1/2 cup plain Black Coffee
1/2 cup Guinness Beer
For Chocolate Butter-cream Frosting:
3+1/2 cups Icing Sugar
1/2 cup Butter – softened
1 to 2 teaspoons Vanilla Extract
1/4 cup Milk (may need more or less)
1/2 cup Unsweetened Cocoa Powder
90 g (3 oz) Semi-sweet Chocolate – melted

Preheat oven to 180°C. (350°F.)
Grease and flour two 23 cm (9”) cake pans and set aside.
In a medium bowl whisk together flour, baking soda, salt and cocoa powder. Set aside.
In a large bowl, cream together granulated sugar, brown sugar and butter.
Beat in eggs.
Fold in vanilla extract and sour cream.
Combine the dry ingredients with the wet ingredients alternating with the coffee and buttermilk.
Fold in the beer.
Pour cake batter evenly into prepared pans.
Bake for 20 to 25 minutes. (watch it carefully after the 20 minute mark)
Remove from oven and let sit in pans until pans are cool enough to handle.
Remove cake from pans and let cool on a cooling rack until completely cool.

To make the frosting:
Cream together sugar and butter.
Add cocoa powder and just enough milk to make it easy to mix.
Stir in vanilla extract and melted chocolate.
Place the icing in the fridge to let it firm up a bit before frosting the cake.
Frost the cooled cake.