• About an hour before starting recipe for the frosting, take out the stick of butter and the cream cheese to allow them plenty of time to soften to room temperature.

Make the Chocolate Stout Cake:

• Preheat oven to 350F°. Butter a 9-inch springform pan and line the bottom with parchment paper. 
• In a large saucepan, combine 1 cup stout beer and 10 Tablespoons butter. Place over medium heat until butter melts, then remove from heat. Add ¾ cup cocoa and 2 cups sugar, then whisk to blend.
• In a small bowl, combine ¾ cup sour cream, 2 eggs, 1 Tablespoon vanilla, and 1 Tablespoon apple cider vinegar; mix well. Add this to the beer/butter mixture. Add 2 cups flour, 2 ½ teaspoons baking soda, and ¼ teaspoon salt, then whisk again until the mixture is pretty smooth, about 1 minute. Pour batter into the buttered pan, bake for 40 minutes to one hour, until a tooth pick and if it comes out mostly clean (start testing it at 35 minutes, depending on your oven). Place pan on a wire rack and cool completely in the pan.

Make the Irish Cream Frosting:

• In a stand mixer with flat paddle attachment, beat the 8 tablespoons of softened butter on medium speed until creamy. Reduce speed to low and add the 5 cups confectioners' sugar, one cup at a time. This mixture will remain powdery at this point. Now add 8 ounces softened cream cheese, one large scoop at a time (add in about ¼ of the cream cheese at a time). The frosting will be creamy now. Still on low speed, add the Irish cream, one tablespoon at a time. Increase the speed to medium high and beat the frosting for about 2 to 3 minutes, until light and fluffy and increased in size.

To Frost the Cake:

• You can use an off-set spatula to smooth over the top of the cake, leaving the sides bare or you can cover the entire cake. For a unique look, you can also place the frosting in a pastry bag with a large round tip (1cm) and starting in the center, spiral the frosting out to the edge of the cake.
• You may serve immediately or refrigerate for 30 minutes or more to set the frosting before cutting. Refrigerating will prevent the frosting from seeping over the edges as it's cut. This cake is even better the day after baking/frosting as the beer and Irish Cream mellow out and really present a rich but smooth taste. Cover any leftover cake with plastic wrap and refrigerate up to a week.