Get the Recipe:
Guinness Chocolate Cake
This Guinness chocolate cake is a simple yet stunning dessert with deep chocolate flavor and a creamy finish. Perfect for celebrating or just treating yourself!
Ingredients
For the cake:
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (42 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) Guinness stout
- 1/2 cup (113 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) firmly packed light brown sugar
- 2 large eggs, at room temperature
- 1/3 cup (75 g) sour cream or Greek yogurt, at room temperature
- 1 teaspoon vanilla extract
For the frosting:
- 8 ounces (226 g) cream cheese, at room temperature
- 1/2 cup (113 g) unsalted butter, softened
- 2 cups (220 g) confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- pinch salt
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a medium saucepan, heat the Guinness and butter over medium heat until the butter melts. Remove from the heat and whisk in both sugars until dissolved. Let cool slightly. (It should cool slightly but still be warm—about 5–10 minutes should be enough. If you’re unsure, you can use a thermometer—aim for around 100–110°F [38-43°C)].)
- In a large bowl, whisk together the eggs, sour cream, and vanilla. Slowly add the Guinness mixture, whisking until smooth.
- Gently fold the dry ingredients into the wet mixture in three portions, mixing until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
To make the frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the confectioners’ sugar, beating until well combined. Mix in the vanilla extract and salt. Beat until light and fluffy.
- Spread the frosting over the cooled cake in a thick, even layer. Garnish as desired.
Notes
- Store covered in the refrigerator up to 4 days. Bring to room temperature for serving.
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