Chocolate Guinness Cake

Preheat the oven to 350 degrees F.

Line a 9" springform pan with parchment paper.

In a medium saucepan, bring two 11.2oz bottles of Guinness to a boil and allow to reduce for about 30 minutes. Weigh out 227g (1 cup) of the concentrated Guinness in a medium bowl. Whisk in the cocoa powder until smooth. Set aside.

In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together the yogurt, oil, eggs, and vanilla. Mix in the dry ingredients until mostly combined. Then, mix in the chocolate Guinness mixture until fully combined.

Pour the cake batter into the prepared springform pan.

Bake the cake for 45-55 minutes or until the cake starts to pull away from the sides of the pan.

Allow the cake to cool completely in the pan.

In a medium bowl, add the cream cheese and sugar. Use an electric mixer to beat until smooth.

Pour in the heavy cream, and beat on medium speed until thick.

Transfer the cooled cake to a serving plate or cake stand. Top with the whipped cream cheese frosting and spread out into an even layer.