Description
This rich and moist Chocolate Guinness Cake combines the deep flavors of stout beer with cocoa for an indulgent treat. Topped with a creamy, fluffy cream cheese frosting, it’s perfect for celebrations or any time you crave a decadent dessert.
Ingredients
Scale
Cake
- 1 cup Guinness stout
- 1 cup unsalted butter, cubed
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Frosting
- 8 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or two 8-inch round cake pans to ensure the cake doesn’t stick.
- Heat the Guinness and butter: In a saucepan over medium heat, combine the Guinness stout and cubed butter. Stir occasionally until the butter has completely melted. Remove from heat.
- Add cocoa powder: Whisk the unsweetened cocoa powder into the hot Guinness and butter mixture until smooth. Let this mixture cool slightly for a few minutes.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures even distribution and no lumps.
- Combine wet ingredients: In a separate bowl, whisk the eggs, sour cream, and vanilla extract until fully combined.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and mix gently just until combined to avoid overmixing.
- Add Guinness mixture and buttermilk: Slowly pour the cooled Guinness-chocolate mixture into the batter, stirring to a smooth consistency. Then stir in the buttermilk until fully incorporated.
- Bake the cake: Pour the batter into the prepared pan(s). Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely to room temperature.
- Prepare the frosting: Beat the softened cream cheese with powdered sugar until smooth. Add the heavy cream and vanilla extract, then beat until the frosting is fluffy and smooth.
- Frost and serve: Once the cake is completely cool, spread the cream cheese frosting evenly over the cake. Slice, serve, and enjoy your rich Chocolate Guinness Cake.
Notes
- Ensure the Guinness mixture is cooled before adding to the batter to avoid curdling eggs.
- You can use one 9-inch round pan or two 8-inch round pans depending on desired cake thickness.
- For best results, use room temperature eggs and sour cream.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Allow refrigerated cake to come to room temperature before serving for peak flavor and texture.
