Irish Porter Guinness Cake
Indulge in the bold, rich flavors of an authentic Irish Porter Guinness Cake, a perfect dessert for beer lovers and chocolate enthusiasts alike! This decadent treat combines the deep, malty notes of Guinness stout with velvety unsweetened cocoa, creating a moist and luxurious cake that’s irresistibly rich. Sweetened with a blend of granulated and brown sugar for depth, and balanced with the tangy creaminess of sour cream, this cake strikes the perfect harmony of flavors. With its easy-to-follow steps and satisfying results, it’s a stunning centerpiece for any gathering—from St. Patrick’s Day celebrations to cozy evenings at home. Serve it plain, dusted with powdered sugar, or elevate it with a dollop of whipped cream or cream cheese frosting for a truly indulgent experience. Perfect for 10 servings, this one-hour dessert is a showstopper that marries Ireland’s iconic stout with the comforting allure of homemade baking!
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Recipe Information
Ingredients
- 250 grams Unsalted butter
- 250 ml Guinness stout
- 75 grams Unsweetened cocoa powder
- 400 grams Granulated sugar
- 100 grams Brown sugar
- 275 grams All-purpose flour
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 large Eggs
- 150 ml Sour cream
- 2 teaspoons Vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
In a medium saucepan over medium heat, combine the butter and Guinness stout. Stir until the butter is completely melted and the mixture is smooth. Remove from heat and allow to cool slightly.
Whisk the cocoa powder into the warm butter and Guinness mixture until fully dissolved and smooth. Set aside to cool.
In a large mixing bowl, combine the granulated sugar, brown sugar, flour, baking soda, and salt. Mix well to combine.
In a separate medium bowl, whisk together the eggs, sour cream, and vanilla extract until smooth.
Pour the egg mixture into the dry ingredients and gently mix until just combined. Add the cooled cocoa and Guinness mixture and stir until you have a smooth, lump-free batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for about 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve as is or with a light dusting of powdered sugar. For an extra touch, pair it with whipped cream or cream cheese frosting.
Nutrition Facts
Calories |
5462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.0 g | 342% | |
| Saturated Fat | 154.5 g | 772% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1001 mg | 334% | |
| Sodium | 3387 mg | 147% | |
| Total Carbohydrate | 773.2 g | 281% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 510.5 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 530 mg | 41% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 1813 mg | 39% | |
*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.
