Old World Guinness Cake
Dive into indulgent decadence with this Old World Guinness Cake, a timeless dessert that combines the classic richness of stout beer with the deep, dark allure of cocoa. Infused with the malty complexity of Guinness, this moist and velvety cake is perfectly balanced by tangy sour cream and a hint of vanilla for an elegant flavor profile. Its simple yet sophisticated preparation involves melting butter and stout to create an aromatic base, resulting in a batter that bakes into a luxurious, chocolatey masterpiece. Perfect for celebrations or an after-dinner treat, this crowd-pleasing cake can be served as-is or topped with a dusting of powdered sugar or creamy frosting. Whether enjoyed alongside a pint or a cup of coffee, this old-world favorite invites you to savor every rich, flavorful bite.
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Recipe Information
Ingredients
- 250 grams Unsalted butter
- 250 milliliters Guinness stout
- 75 grams Unsweetened cocoa powder
- 400 grams Granulated sugar
- 250 grams All-purpose flour
- 2 teaspoons Baking soda
- 0.5 teaspoons Salt
- 140 grams Sour cream
- 2 large Eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
In a medium saucepan over low heat, melt the butter, then stir in the Guinness stout. Heat gently, but do not let it come to a boil.
Whisk in the cocoa powder until fully dissolved. Remove from heat and let the mixture cool slightly.
In a large mixing bowl, combine the granulated sugar, flour, baking soda, and salt. Sift them together to ensure there are no lumps.
In a separate bowl, whisk together the sour cream, eggs, and vanilla extract until smooth.
Pour the cooled Guinness-butter mixture into the sour cream-egg mixture and whisk until combined.
Gradually add the wet mixture into the dry ingredients, stirring until a smooth batter forms. Be careful not to overmix.
Pour the batter into your prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then release the springform and transfer the cake to a wire rack to cool completely.
Optionally, dust the top with powdered sugar or frost with cream cheese icing for added flavor.
Nutrition Facts
Calories |
4959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.7 g | 339% | |
| Saturated Fat | 153.1 g | 765% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 3981 mg | 173% | |
| Total Carbohydrate | 654.9 g | 238% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 412.3 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 430 mg | 33% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 1644 mg | 35% | |
*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.
