Chocolate Guinness Cake is a rich and decadent dessert that combines the bold flavors of dark chocolate with the deep, malty notes of Guinness stout. The cake is incredibly moist, thanks to the addition of the beer, which enhances the chocolate without imparting a distinct beer flavor. Topped with a smooth, creamy frosting made from cream cheese and dark chocolate, this cake offers a delightful contrast between the rich chocolate and tangy creaminess. The dark, dense texture and intense flavor make it a truly indulgent treat, perfect for celebrations or as a luxurious end to any meal. Each bite is a celebration of rich flavors and surprising depth, making it a favorite among chocolate lovers.
Chocolate Guinness Cake
Equipment
- 1 9-inch springform pan
Ingredients
CAKE
- 1 cup Guinness stout
- 1 cup unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1-1/2 tsp baking soda
- 3/4 tsp salt
- 2 large eggs
- 2/3 cup sour cream
FROSTING
- 8 ounces cream cheese (softened)
- 1-1/2 cups powdered sugar
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F and grease a 9-inch springform pan.
- Pour 1 cup Guinness stout and 1 cup unsalted butter into a saucepan, then heat over medium until the butter melts completely.
- Whisk in ¾ cup unsweetened cocoa powder until the mixture is smooth and free of lumps.
- Whisk in ¾ cup unsweetened cocoa powder until the mixture is smooth and free of lumps. Tip: Use a whisk to blend the dry ingredients—this prevents overmixing later and ensures a tender crumb.
- Pour the warm Guinness mixture into the dry ingredients and stir just until combined.
- Beat in 2 large eggs and ⅔ cup sour cream until the batter is uniform and glossy. Tip: Scrape the bowl’s sides with a spatula to incorporate every bit of batter for even baking.
- Transfer the batter to the prepared pan and bake at 350°F for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes, then release the springform and let it cool completely.
- For the frosting, beat 8 oz softened cream cheese with 1½ cups powdered sugar until fluffy. Gradually add ½ cup heavy cream, whipping until the frosting holds soft peaks. Tip: Chill the frosting for 10 minutes before spreading—it’ll be easier to handle and less likely to slide off the cake. Frost the cooled cake evenly, swirling the top with a knife for a rustic look.
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