Guinness Chocolate Cake with Bailey's Glaze

For the Cake:

• 1 cup Guinness draught stout
• 1/2 cup unsalted butter, cubed
• 2 cups granulated sugar
• 3/4 cup unprocessed baking cocoa
• 2 large eggs, beaten, at room temperature
• 2/3 cup sour cream (full fat)
• 3 tsp vanilla extract
• 2 cups all purpose flour
• 1 + 1/2 tsp baking soda
• 1/2 tsp salt

For the Bailey’s Glaze:

• 1 + 1/3 cup icing sugar
• 3 tbsp Bailey’s Irish cream
• 1 tbsp 2% milk

1. Preheat oven to 350F and grease your Bundt pan. Heat a saucepan on medium-low and add Guinness and butter. Stir often until the butter melts. Remove from heat. Whisk in sugar and cocoa until totally dissolved.
2. Whisk together the beaten eggs, sour cream, and vanilla. Pour into the saucepan and whisk until a smooth uniform mixture is formed. In a medium mixing bowl, whisk together the flour, baking soda and salt. Gradually add the flour mixture to the saucepan and whisk to form a smooth, even batter.
3. Pour the batter into the Bundt pan and bake for 45 to 50 minutes, until a skewer inserted into the cake comes out clean. Let cool for 5 to 10 minutes in the pan before flipping onto a cooling rack or cake stand.
4. While the cake cools, prepare your glaze. In a medium mixing bowl, whisk together the icing sugar, Bailey’s, and milk until a smooth glaze forms. While the cake is still cooling, poke holes in the top of the cake with a toothpick or skewer, and pour your glaze over the top of the cake, allowing it to drizzle down the sides. Cut, serve on plates, and enjoy!