Rich dark stout plays a starring role in both the cinnamon-spiced chocolate cake and vanilla caramel sauce.
For the Cake, preheat oven to 350°F. Butter 1 (9-inch) round cake pan. Dust with cocoa powder. Set aside. Mix 1 cup of the stout, 1 cup of the granulated sugar, brown sugar, sour cream, 1 stick of the melted butter, eggs and 3 teaspoons of the vanilla in large bowl with wire whisk until well blended. Add flour, cocoa powder, cinnamon and baking powder; stir until just blended.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.
Meanwhile, for the Caramel, bring remaining stout and 1 cup granulated sugar to boil in medium saucepan on medium heat, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally. Remove from heat. Add cream, cold butter, remaining 1 teaspoon vanilla and sea salt; stir until butter is melted. Serve warm caramel over cake.
• To easily remove cake from pan, line bottom of buttered pan with wax paper. Or, butter and dust a 9-inch springform pan with cocoa powder. Use a knife to loosen sides of cake from springform pan before removing rim.