Chocolate Guinness Cake
Decadently rich and irresistibly moist, Chocolate Guinness Cake is the perfect fusion of bold, malty flavors and luscious chocolate indulgence. This show-stopping dessert starts with a generous pour of Guinness stout, lending a deep, earthy complexity to the chocolate sponge, while sour cream ensures every bite is melt-in-your-mouth tender. Topped with a dreamy layer of tangy cream cheese frosting, reminiscent of a frothy pint, this cake strikes the perfect balance between sweet and savory. Easy to prepare with simple ingredients like cocoa powder, butter, and vanilla, this recipe is ideal for celebrations or when you want to impress your guests with a unique twist on classic chocolate cake. Serve it at room temperature for the ultimate dessert experience, and watch it disappear in no time!
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Recipe Information
Ingredients
- 250 ml Guinness stout beer
- 250 grams unsalted butter
- 75 grams unsweetened cocoa powder
- 400 grams granulated sugar
- 140 ml sour cream
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 275 grams all-purpose flour
- 2.5 teaspoons baking soda
- 200 grams cream cheese
- 150 grams powdered sugar
- 125 ml heavy cream
Instructions
Preheat your oven to 180°C (356°F) and grease a 9-inch (23cm) springform cake pan. Line the bottom with parchment paper.
In a medium saucepan, heat the Guinness and butter over medium-low heat until the butter has melted. Remove from heat.
Whisk in the cocoa powder and sugar until smooth, then set aside to cool slightly.
In a large bowl, whisk together the sour cream, eggs, and vanilla extract until combined.
Gradually add the slightly cooled Guinness mixture to the sour cream mixture, whisking until smooth.
Sift the flour and baking soda into the wet mixture and gently fold with a spatula until no lumps remain. Do not overmix.
Pour the batter into the prepared pan, smoothing out the top. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat the cream cheese with a hand or stand mixer until smooth and creamy.
Gradually sift in the powdered sugar until fully incorporated. Add the heavy cream and beat until light and fluffy.
Spread the cream cheese frosting generously over the top of the cooled cake, leaving the sides unfrosted for a traditional look.
Serve and enjoy! Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Calories |
6746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 375.9 g | 482% | |
| Saturated Fat | 218.4 g | 1092% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1323 mg | 441% | |
| Sodium | 4101 mg | 178% | |
| Total Carbohydrate | 836.0 g | 304% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 566.2 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 629 mg | 48% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 1938 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
