Cream butter, sugars and salt until smooth and light.
Reduce mixer speed. Combine liquids and slowly add making sure to fully incorporate before adding more.
Combine / sift flour and soda and fold into mix until combined.
Add nuts and chocolate chips.
Using a size 40 scoop, place dough onto parchment paper lined sheet pans.
(If using a 12x17 sheet pan, use a 6x4 pattern for the dough.)
Bake at 350*F for 10 minutes.
You can always make the full batch and freeze whatever you are not going to eat right away. Or, better yet, what I like to do is scoop the dough onto a tray, freeze the dough balls, then bag the dough balls and defrost / bake as needed.
In a large sauce pan mix Guinness and chocolate chips over medium heat. Use a wood spoon to evenly combine the melted chocolate with the stout.
Remove both pans from heat and add melted chocolate and Guinness mix to roux and combine thoroughly.
Add remaining ingredients and mix together. Save some of the walnuts for later. Pour into a 9 inch round cake tin or similar cake pan. Top the cake mix with remaining walnuts. Bake for 45 minutes at 350° or until center is cooked.
In a sauce pan melt the butter for the icing. Remove from heat then add cocoa, powdered sugar and vanilla extract. Gently whisk until smooth.
When chocolate sauce has cooled, add egg and whisk until thickened. Pour icing on top of Guinness Chocolate Walnut Cake and serve.
How to make a roux: Start by melting a some butter in a pan. Stir in a little bit of all-purpose flour. Continue to stir flour into the butter. Cook it for a few minutes so that you don’t have that raw flour flavor. This can be a lot more to it depending on how fancy you want to get but, you know, don’t sweat it.