why make this recipe
This cake gives a deep chocolate taste with a hint of stout. It stays moist and has a rich cream cheese frosting. It is simple to mix and makes a great dessert for gatherings or a special treat. If you like rich baked goods, you may also enjoy banana coffee cake recipe for another easy, tasty cake.
introduction
This Dark Guinness Chocolate Cake blends stout and cocoa to boost chocolate flavor. The stout adds a dark, slightly bitter note that makes the cake taste grown-up and full. The cream cheese frosting adds a smooth, tangy finish that balances the rich cake.
how to make Dark Guinness Chocolate Cake
You make the batter in two parts: a warm liquid with cocoa, stout and butter, and a dry mix of flour and leavening. Mix the wet and dry to make a smooth batter. Bake until a skewer comes out with a few moist crumbs. Cool fully before frosting so the frosting does not melt.
Ingredients :
- 9 oz stout (I use Guinness for the most authentic deep flavor)
- 9.5 oz unsalted butter (I prefer Kerrygold for its richness and high fat content)
- 0.75 cup cocoa
- 1.75 cups sugar
- 5 oz sour cream (room temperature, about 70°F to help the batter emulsify)
- 2 eggs
- 1 tsp vanilla extract
- 2.25 cups flour (I always use King Arthur all-purpose flour)
- 2.5 tsp baking soda
- 2 tsp espresso powder (optional but recommended for deepening the chocolate flavor)
- 0.25 tsp sea salt
- 10.5 oz cream cheese (I use Philadelphia full-fat for the best stability)
- 1.25 cups icing sugar (sifted to remove lumps)
- 1 tsp vanilla
- 0.75 cup cream
Directions :
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round pans, or use one larger pan.
- In a small saucepan, combine the stout and butter. Heat over medium until the butter melts and the mixture is hot but not boiling. Remove from heat.
- Whisk the cocoa into the hot stout-butter mix until smooth and no lumps remain. Set aside to cool slightly.
- In a large bowl, whisk sugar, sour cream, eggs, and 1 tsp vanilla until smooth and combined.
- In another bowl, sift together the flour, baking soda, espresso powder (if using), and sea salt.
- Add the cocoa-stout mixture into the sugar-sour cream mix and stir until even.
- Fold the dry ingredients into the wet mix in two additions. Stir until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans. Smooth the tops.
- Bake for 25–35 minutes for rounds (time varies by oven) or until a toothpick inserted in the center comes out with a few moist crumbs. For a single large pan, bake longer and test often.
- Remove cakes from oven and let cool in pans for 10–15 minutes. Turn onto a wire rack and cool completely before frosting.
- For the frosting: beat the cream cheese until smooth. Gradually add the icing sugar and 1 tsp vanilla, beating until smooth and thick. Slowly add the cream and beat until you reach a spreadable, light texture. Chill slightly if too soft.
- Spread a layer of frosting between the cooled cake layers, then frost the top and sides. Chill for 30 minutes to set if desired.
how to serve Dark Guinness Chocolate Cake
Slice the cake with a sharp knife and serve at room temperature. A dollop of whipped cream or a few berries can brighten a slice. The cake pairs well with coffee or a small glass of stout for those who enjoy matching flavors.
how to store Dark Guinness Chocolate Cake
Keep the cake covered in the fridge for up to 4 days. Bring slices to room temperature before serving for best texture and flavor. You can freeze unfrosted cake layers wrapped tightly for up to 2 months; thaw in the fridge, then frost.
tips to make Dark Guinness Chocolate Cake
- Use room-temperature eggs and sour cream so the batter mixes evenly.
- Do not overmix after adding flour; that keeps the cake tender.
- Cool the cakes fully before frosting to avoid melting the frosting.
- If your frosting is too soft, chill it for 10–15 minutes and then re-whip lightly.
- For stronger chocolate notes, use good quality unsweetened cocoa and the optional espresso powder.
variation (if any)
- Make a chocolate ganache instead of cream cheese frosting for extra richness.
- Add a pinch of cinnamon or orange zest to the batter for a warm twist.
- Use a salted caramel sauce between the layers for a sweet-salty contrast.
FAQs
Q: Can I use a different stout or beer?
A: Yes. Guinness gives a classic flavor, but other stouts work. Avoid very hoppy beers; they can add bitter notes.
Q: Can I make this cake in one pan?
A: Yes. Use a larger pan and increase the bake time. Check with a skewer until it comes out with a few moist crumbs.
Q: Can I skip the espresso powder?
A: Yes. It is optional. It deepens the chocolate flavor but does not make the cake taste like coffee.
Q: How do I know when the cake is done?
A: The top will spring back lightly and a skewer will come out with a few moist crumbs, not wet batter.
Q: Can I make the frosting ahead of time?
A: You can make it a day ahead. Keep it covered in the fridge and re-whip briefly before using if it firms up.
Dark Guinness Chocolate Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Description
A moist and rich chocolate cake infused with stout and topped with cream cheese frosting, perfect for special occasions.
Ingredients
- 9 oz stout (e.g., Guinness)
- 9.5 oz unsalted butter (preferably Kerrygold)
- ¾ cup cocoa
- 1.75 cups sugar
- 5 oz sour cream (room temperature)
- 2 eggs
- 1 tsp vanilla extract
- 2.25 cups flour (King Arthur all-purpose)
- 2.5 tsp baking soda
- 2 tsp espresso powder (optional)
- ¼ tsp sea salt
- 10.5 oz cream cheese (e.g., Philadelphia full-fat)
- 1.25 cups icing sugar (sifted)
- 1 tsp vanilla
- ¾ cup cream
Instructions
- Preheat your oven to 350°F (175°C) and grease and line two 9-inch round pans.
- Combine stout and butter in a saucepan over medium heat until the butter melts.
- Whisk cocoa into the hot stout-butter mix until smooth. Set aside to cool.
- In a large bowl, whisk together sugar, sour cream, eggs, and vanilla until smooth.
- Sift together flour, baking soda, espresso powder (if using), and sea salt in another bowl.
- Add the cocoa-stout mixture into the sugar-sour cream mix and stir until uniform.
- Fold the dry ingredients into the wet mix in two additions until just combined.
- Divide the batter evenly between prepared pans and smooth the tops.
- Bake for 25–35 minutes until a toothpick comes out with a few moist crumbs.
- Cool in pans for 10–15 minutes, then turn onto a wire rack to cool completely before frosting.
- Beat cream cheese until smooth, then gradually add icing sugar and vanilla until thick. Slowly add cream and beat until spreadable.
- Spread frosting between the cooled cake layers and frost the top and sides. Chill for 30 minutes to set if desired.
Notes
For stronger chocolate notes, use good quality cocoa and the optional espresso powder. Chill frosting if too soft before applying.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
