Description
This rich and moist Chocolate Guinness Cake combines the deep flavors of Guinness stout with cocoa powder to create an indulgent Irish-inspired dessert. Topped with a creamy cream cheese frosting that mimics the frothy head of a pint of Guinness, this cake is perfect for celebrations or a special treat. It gets better the next day, making it an excellent make-ahead dessert option.
Ingredients
Scale
Cake
- 1 cup Guinness stout
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 3/4 cup sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- Pinch of salt
Optional Cream Cheese Frosting
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1/2 cup heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper to ensure the cake releases easily after baking.
- Cook Guinness and Butter Mixture: In a large saucepan, combine the Guinness stout and unsalted butter over medium heat. Stir occasionally until the butter completely melts. Then whisk in the unsweetened cocoa powder and granulated sugar until the mixture is smooth and well combined. Remove from heat and allow to cool slightly.
- Combine Wet Ingredients: In a separate bowl, whisk together the sour cream, eggs, and vanilla extract until smooth and creamy.
- Mix Wet and Guinness Mixture: Pour the slightly cooled Guinness and cocoa mixture into the bowl with the sour cream mixture. Stir thoroughly to combine all wet ingredients together.
- Add Dry Ingredients: Sift the all-purpose flour, baking soda, and a pinch of salt into the wet mixture. Stir gently until just combined, taking care not to overmix the batter.
- Bake the Cake: Pour the batter into the prepared springform pan and spread evenly. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven frequently to maintain temperature.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before removing the springform ring.
- Prepare Frosting (Optional): Beat the cream cheese in a bowl until smooth and creamy. Gradually add powdered sugar, beating continuously. Slowly pour in the heavy cream while beating until the frosting becomes light, fluffy, and spreadable.
- Frost the Cake: Spread the cream cheese frosting generously over the cooled cake. This frosting resembles the frothy head of a Guinness pint and complements the rich chocolate flavor beautifully.
Notes
- This cake develops deeper flavor and is even better the next day; store covered in the refrigerator and bring to room temperature before serving.
- You can skip the cream cheese frosting or use whipped cream for a lighter topping option.
- Ensure the batter is not overmixed to keep the cake tender and moist.
- Using a springform pan helps with easy removal of the delicate cake.
