Go Back
guinness chocolate cake

guinness chocolate cake

Indulge in the sublime richness of our Guinness chocolate cake. It offers an incredibly moist, velvety texture with deep cocoa notes, subtly enhanced by stout. This sophisticated yet comforting dessert is perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup Guinness stout (dark beer)
  • ¾ cup unsweetened cocoa powder (Dutch-processed for a darker cake)
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ¾ cup sour cream, at room temperature
  • 1 teaspoon vanilla extract (pure extract, please!)
  • 8 ounces cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or cream (if needed for consistency)

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour your 9-inch springform pan, then line the bottom with a circle of parchment paper.
  2. In a medium saucepan, combine the Guinness stout and butter. Heat gently over medium-low heat until the butter melts completely. Whisk in the cocoa powder until smooth.
  3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
  4. In a separate bowl, whisk the eggs, sour cream, and vanilla extract until smooth.
  5. Pour the slightly cooled Guinness-cocoa mixture into the dry ingredients and stir gently until just combined.
  6. Fold in the egg-sour cream mixture until no streaks of flour remain.
  7. Pour the batter into the prepared pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 15-20 minutes before removing from the pan and letting cool completely on a wire rack.
  9. For the frosting, beat the softened cream cheese and butter until light and fluffy. Gradually add sifted powdered sugar, beating well after each addition, and stir in the vanilla extract. If thick, add milk or cream as needed.
  10. Once the cake is completely cool, spread the cream cheese frosting evenly over the top.

Notes

Ensure ingredients are at room temperature. Sift dry ingredients to prevent lumps. Do not overmix the batter. Cool completely before frosting.