Chocolate Pub Cake

I remember trying to appear sophisticated in my mid-twenties when I lived in Chicago. I’d order Guinness sometimes when I was out and about, thinking that my choice of beverage disguised my farm-girl roots. Oh sweet Jessica, bless your heart, you weren’t fooling anyone! I’m not really ok with drinking a whole Guinness by myself, but, I can definitely get behind having Guinness in chocolate cake. So much to love, so much to love about this recipe…Chocolate (duh), spice (surprise!) and beer? This cake astonishes me at every turn! I love any baked good that includes sour cream, because you know you’re in for a moist, decadent treat! Give this a try, swap in root beer if you’re not a beer person, but either way, it’s so worth it! You will need:

2 sticks melted butter
3/4 cup unsweetened cocoa powder
1 cup dark beer or root beer (such as Guinness)
1 TBS pumpkin pie spice
1 tsp vanilla extract
1 egg
1/2 cup sour cream
2 cups flour
1 3/4 cups granulated sugar
1/2 tsp salt
1 1/2 tsp baking powder
1 cup dark chocolate chips (if desired)
3/4 cup powdered sugar for garnish

Melt the butter in a saucepan over medium heat. Whisk in the sugar, beer, vanilla extract, egg, and sour cream. Remove from the heat and set aside.

Whisk the flour, cocoa powder salt, pumpkin spice and baking powder together in a large bowl. Make a well in the center and stir in the wet ingredients. Fold the mixtures together. Gently fold in the chocolate chips if desired (Um, if you’re putting beer in cake, you might as well!).

Line a 9×13 baking dish with cooking spray and parchment paper, leaving enough of an overhang on the paper for you to lift the cake out when it’s cooled. Pour the batter into the lined dish. Smooth the top. Bake at 350 for 30-35 minutes. Let it cool completely. Gently lift it out and remove the cake to a cutting board. Cut into little cubes, sift the top with powdered sugar, and stick a little skewer in the top! A spicy little bite with some delicious richness for a party, game night, Tuesday, whatevs!