3 cups (450 g) all-purpose flour

2 tsp baking soda

1 1/4 cups (280 g) unsalted butter

1 1/4 cups (310 ml) Guinness beer or a local stout

1 cup (100 g) cocoa powder

1 1/2 cups (315 g) lightly packed brown sugar

1/2 cup (105 g) sugar

1/2 tsp salt

3 eggs, lightly beaten

3/4 cup (180 ml) sour cream

With the rack in the middle position, preheat the oven to 350°F (180°C). Line two 8-inch (20 cm) springform pans with parchment paper. Butter and flour the sides.

In a bowl, combine the flour and baking soda. Set aside.

In a saucepan over medium heat, melt the butter with the beer and cocoa powder, stirring with a whisk. Let cool.

In a large bowl, combine the brown sugar, sugar and salt. With a whisk, add the lukewarm butter mixture alternately with the dry ingredients and eggs.

Add the sour cream and stir until the mixture is smooth.

Divide the batter among the pans and bake for about 50 minutes or until a toothpick inserted into the centre of each cake comes out clean. Unmould and let cool.

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