Description
This rich and moist Chocolate Guinness Cake combines the deep flavors of stout beer with cocoa to create a decadent, tender dessert. Topped with a smooth cream cheese frosting, this cake offers a perfect balance of bittersweet chocolate and creamy sweetness, ideal for special occasions or a delightful treat.
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 Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or two 8-inch round cake pans to prevent sticking.
- Heat Guinness and Butter: In a saucepan over medium heat, combine the Guinness stout and cubed butter. Stir occasionally until the butter melts completely. Remove from heat and whisk in the cocoa powder until the mixture is smooth. Allow it to cool slightly for a few minutes.
- Mix Dry Ingredients: In a large bowl, sift together all-purpose flour, granulated sugar, baking powder, baking soda, and salt to ensure even distribution and remove lumps.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, sour cream, and vanilla extract until combined. Then add this wet mixture to the dry ingredients, mixing just until incorporated.
- Add Guinness-Chocolate Mixture and Buttermilk: Slowly pour the cooled Guinness and cocoa mixture into the batter, stirring until smooth and uniform. Finally, stir in the buttermilk until fully blended into the batter.
- Bake the Cake: Pour the prepared batter into the greased cake pan(s) and bake in the preheated oven for 30 to 35 minutes. Test doneness by inserting a toothpick into the center—it should come out clean when the cake is done.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before frosting.
- Prepare the Frosting: Beat softened cream cheese and powdered sugar together until smooth and creamy. Add heavy cream and vanilla extract, and continue beating until the frosting is fluffy and spreadable.
- Frost and Serve: Once the cake is completely cooled, spread the cream cheese frosting evenly over the cake. Slice and serve for a delicious dessert experience.
Notes
- Ensure the Guinness and butter mixture is cooled before adding to prevent cooking the eggs prematurely.
- Use room temperature eggs and cream cheese for better mixing and smoother texture.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving for best flavor and texture.
