RobInTheKitchen's Profile

Heather77, I know this is a late reply; but I am making this cake again tonight. I love this cake for it's simple, chocolaty flavor. I am a fond imbiber of Guinness, but the amount in it provides a good amount of moisture but doesn't have the burnt stout flavor you (and many others) regard Guinness with. I take no offense, it is a taste I had to acquire.
Also, I don't let the mix cool after the egg/sour cream and keep it over the heat. By the time the flour/baking soda is added, it doesn't resemble a wet batter, but a half cooked mix of cake. I then put it all into the springform and it is very easy to work with. By the time 30 min. of baking has passed, it is done. It comes out the consistency of a brownie. It finishes as a not-so-sweet treat and I enjoy it with coffee (or a Guinness) :)