The Snake Bite

Name: The Snake Bite
Ingredients: For the cake; 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup good cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 large egg, at room temperature; 1/2 cup sour cream, at room temperature; 1/2 cup (1 stick) unsalted butter, melted and cooled; 3/4 cup Guinness Extra Stout, at room temperature; For the frosting; 1/2 cup (1 stick) unsalted butter, at room temperature; 8 ounces cream cheese, at room temperature; 1 1/2 cups powdered sugar, sifted; 1/4 cup fermented pear cider (I like Ace's); 1 dried pear slice, for garnish (optional)

16 ingredients

5 steps

Ingredients

For the cake
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup good cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 large egg, at room temperature
1/2 cup sour cream, at room temperature
1/2 cup (1 stick) unsalted butter, melted and cooled
3/4 cup Guinness Extra Stout, at room temperature
For the frosting
1/2 cup (1 stick) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 1/2 cups powdered sugar, sifted
1/4 cup fermented pear cider (I like Ace's)
1 dried pear slice, for garnish (optional)

Directions

1

Preheat the oven to 350° F. Butter and flour a 9-inch round cake pan.
2

Mix together the flour, sugar, cocoa powder, baking soda, and salt in a small bowl.
3

In a large bowl, whisk together the eggs and sour cream. Then whisk in the melted butter and Guinness. Add flour mixture to egg mixture and combine with a rubber spatula. Pour into the prepared cake pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4

While the cake is baking, prepare the frosting. Put the softened butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until creamy and well combined, about 2 minutes. Reduce the speed to low and add the powdered sugar, mixing until combined. Slowly pour in the pear cider and mix until the frosting comes together. Let the frosting set up a bit in the refrigerator until the cake is ready.
5

When the cake is cool, transfer it to a platter. Spread the frosting on top of the cake, taking care to push it all the way to the edges. Garnish with a slice of dried pear, if you wish, and enjoy with a glass of pear cider!