Chocolate Guinness Cake Recipe

Start with a rich, moist cake that uses stout beer and simple pantry ingredients for deep chocolate flavor.

introduction

This Chocolate Guinness Cake is rich, moist, and easy to make. The stout gives the cake a deep chocolate note and a soft crumb. If you enjoy simple, comforting cakes, try a banana coffee cake for another easy bake with warm flavors.

why make this recipe

You should make this cake because it is:

• Deeply chocolatey but not too sweet.
• Moist and tender from the stout and buttermilk.
• Easy to mix with simple tools and common ingredients.
• Great for gatherings and special treats.

how to make Chocolate Guinness Cake Recipe

Make the cake in a few clear steps:

1. Prepare the pan and oven.
2. Warm the Guinness and butter, then mix in cocoa to make a chocolate liquid.
3. Mix dry ingredients in one bowl and wet eggs and sour cream in another.
4. Combine dry and wet, add the chocolate-Guinness mix and buttermilk.
5. Bake until set and cool completely.
6. Make the cream cheese frosting and spread it on the cooled cake.

Ingredients :

• 1 cup Guinness stout
• 1 cup unsalted butter, cubed
• 3/4 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 8 oz cream cheese, softened
• 1 1/2 cups powdered sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Directions :

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or two 8-inch round cake pans.
2. In a saucepan, gently heat the Guinness stout and cubed butter over medium heat. Stir until the butter melts. Remove from heat.
3. Whisk the cocoa powder into the warm Guinness-butter mixture until smooth. Let it cool a bit.
4. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
5. In a separate bowl, whisk the eggs, sour cream, and vanilla extract until mixed.
6. Add the wet mixture to the dry ingredients and mix until just combined. Do not overmix.
7. Slowly stir the cooled Guinness-chocolate mixture into the batter until smooth. Then add the buttermilk and mix to combine.
8. Pour the batter into the prepared pan(s). Bake for 30 to 35 minutes, or until a toothpick in the center comes out clean.
9. Let the cake rest in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
10. For the frosting: Beat the softened cream cheese with powdered sugar until smooth. Add heavy cream and vanilla extract, then beat until the frosting is fluffy.
11. When the cake is fully cool, spread the cream cheese frosting over the top. Serve.

how to serve Chocolate Guinness Cake Recipe

• Cut the cake into slices and serve at room temperature.
• Add fresh berries or a dusting of cocoa for a simple finish.
• A small dollop of whipped cream or a scoop of vanilla ice cream pairs well.

how to store Chocolate Guinness Cake Recipe

• Store covered in the refrigerator for up to 4 days.
• For longer storage, wrap slices tightly and freeze up to 2 months. Thaw in the fridge before serving.
• Keep frosting-covered cake chilled to keep the cream cheese fresh.

tips to make Chocolate Guinness Cake Recipe

• Let the Guinness-chocolate mix cool slightly before adding to eggs and batter to avoid cooking the eggs.
• Do not overmix the batter; mix until just combined for a tender crumb.
• Check cake doneness with a toothpick in the center.
• Use room-temperature eggs and cream cheese for smoother mixing.

variation (if any)

• Use a chocolate ganache instead of cream cheese frosting for a richer topping.
• Add a teaspoon of instant espresso powder to the batter to boost chocolate flavor.
• Swap sour cream for plain yogurt if you prefer.

FAQs

Q: Can I use a different stout or beer?
A: Yes. A dry stout like Guinness works best, but other dark stouts will also give good flavor.

Q: Can I make this cake in two 8-inch pans?
A: Yes. The recipe works in two 8-inch pans. Baking time may be similar; check with a toothpick.

Q: How do I know when the cake is done?
A: Insert a toothpick in the center. It should come out clean or with a few moist crumbs, but not wet batter.

Q: Can I leave out the alcohol?
A: The stout adds flavor even after baking. For no-alcohol option, you can try strong brewed coffee, but the taste will be different.

Q: Can I make the frosting lighter?
A: Yes. Replace half the cream with whipped cream folded into the cream cheese to lighten the frosting.

Chocolate Guinness Cake

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A rich, moist cake made with stout beer, featuring deep chocolate flavor and a creamy frosting.

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Ingredients

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• 1 cup Guinness stout
• 1 cup unsalted butter, cubed
• 3/4 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 8 oz cream cheese, softened
• 1 1/2 cups powdered sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or two 8-inch round cake pans.
2. Heat the Guinness stout and cubed butter in a saucepan over medium heat. Stir until the butter melts and remove from heat.
3. Whisk the cocoa powder into the warm Guinness-butter mixture until smooth. Let cool slightly.
4. Sift together flour, sugar, baking powder, baking soda, and salt in a large bowl.
5. Whisk the eggs, sour cream, and vanilla extract in a separate bowl until mixed.
6. Add the wet mixture to the dry ingredients and mix until just combined.
7. Stir the cooled Guinness-chocolate mixture into the batter until smooth, then add the buttermilk and mix to combine.
8. Pour the batter into the prepared pan(s) and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake rest in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
10. Beat the softened cream cheese with powdered sugar until smooth. Add the heavy cream and vanilla extract, then beat until fluffy.
11. Spread the cream cheese frosting over the cooled cake and serve.

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Notes

Serve the cake at room temperature with fresh berries or cocoa dusting. Store in the refrigerator for up to 4 days.

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Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 38g
• Sodium: 250mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 60mg