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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