Guinness Chocolate Cake

4 11.2 oz bottles Guinness extra stout
250 g AP flour

82 g cocoa powder, not Dutch process

1 1/2 t baking soda

1/2 t salt

270 g vegetable oil

400 g brown sugar

4 eggs, room temp

6.5 oz sour cream, room temp

4 t vanilla

Boil Guinness in wide pan 20 mins or until about 1 C remains.

If you reduce Guinness too much, that's okay; bake a little less.

Swirl, scrape sides, and let cool.

Preheat oven to 350.

Cake release two 9-inch cake rounds or line with parchment.

(Makes a little over 24 cupcakes)

Alternatively, place 24 cupcake liners.

Whisk together flour, cocoa, baking soda, and salt.

Separately, combine oil, brown sugar, eggs, sour cream, and vanilla.

Stir dry ingredients into oil mixture just until combined.

Once smooth, add reduced Guinness.

Bake 30-35 mins or until done.

(Mini cupcakes bake 15 mins, regular 16-24).

Make 1 batch American buttercream with Bailey's.

Frost cooled cupcakes.

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