Guinness Chocolate Cake Recipe with Creamy Frosting
- PREP 20min
- COOK 40min
- TOTAL 1hrs
About half a bottle of beer is added to an already moist and rich cake. The cake tastes like rich chocolate with just a hint of stout.
You Will Need
Chocolate Cake
3/4 cup Guinness Stout beer
12 tablespoons unsalted butter, plus more for pans (1 1/2 sticks)
1/2 cup unsweetened cocoa powder, plus more for pans
1 1/2 cups all purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup sour cream
1/2 teaspoon vanilla extract
Frosting
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1 1/4 cups powdered sugar
1/3 cup whipping cream
Directions
Prepare Batter
Heat oven to 350 degrees F. Butter then dust the bottom and sides of a 9-inch round cake pan with cocoa powder.
Melt butter in a medium saucepan over medium heat then add beer and warm through. Remove from heat, and then whisk in cocoa powder until completely smooth. Cool 1 minute.
Meanwhile, add the flour, sugar, baking soda, and salt to a large mixing bowl then use a clean whisk to combine. In another bowl, whisk together the eggs, sour cream, and vanilla until well blended.
Pour cocoa and stout mixture into the dry ingredients then use a spatula to gently stir together. You do not need to beat, just stir until incorporated. Now add the egg and sour cream mixture and continue to stir until incorporated.
Bake Cake
Pour batter into prepared cake pan then bake until a tooth pick can be inserted and come out clean and when you tap the top of the cake, it bounces back; about 40 minutes. Transfer cake, in pan, to a cooling rack and cool 10 minutes then turn cake out of the pan onto a cooling rack and cool completely.
To Finish
Add cream cheese and vanilla extract to a large bowl then use a hand mixer on medium speed and beat until smooth. Add powdered sugar a 1/4 cup at a time, mixing after each addition. Add the cream and beat until the frosting is light and creamy. Frost top of cake.
Adam and Joanne's Tips
- Recipe adapted and inspired from two fantastic Stout cakes, one from Nigella Lawson’s book, Feast and the other printed in Bon Appétit Magazine, September 2002.
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