Have I mentioned how much of a sucker I am for buying magazines in the grocery store checkout line? Why don’t I just subscribe? Because if I did, my mailbox would be FULL OF MAGAZINES every day!!!! So I have tried to trim it down to buying one per week. One of my favorites is Taste Of Home.
As I was thumbing through the magazine, I spotted a recipe for a chocolate cake baked with Guinness stout… how perfect for St. Patrick’s Day!
It was just as fun making it as it was eating it (well, almost). There was something about the combination of the rich chocolate flavor and the stout that was incredible; you’ll have to make it and taste it for yourself because I just can’t explain it!
Start with greasing a springform pan and placing parchment paper on the bottom part of the pan.
I greased the bottom of the pan also; it helped the parchment paper to stick better. I learned this trick to cutting parchment paper in a perfect “circle” for your pan here. Pretty nifty!
Set it aside and let’s get to the good stuff… you know the beer’s up next!
Melt a stick of cubed butter in one cup of Guinness beer over medium heat in a saucepan until it’s melted.
Once the beer and butter is melted, remove from heat and add sugar and cocoa powder. Using a whisk, stir well until it’s combined and not lumpy. Mix eggs, sour cream and vanilla in a bowl, then add to the cocoa mixture and stir well with the whisk again. Slowly add flour and baking soda; stirring away with the whisk until it’s combined and blended well.
Those little “bubbles” you see are from the beer – no lumpy batter! Bake at 350 degrees F for 40-45 minutes, or until a toothpick inserted in the middle is removed clean. Cool completely and remove sides from the springform pan before frosting.
Meanwhile, make the cream cheese icing using your electric mixer… you will blend cream cheese, powdered sugar and heavy whipping cream. Details are on the recipe card below.
I just frosted the top of the cake and let it drizzle a little on the sides like I saw in the picture. Oh, and I added a little St. Patty’s festive bling with some pretty green sprinkles.
For the cake:
- 1 cup Guinness stout
- 1 stick of butter, cut into cubes
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 eggs, beaten
- 2/3 cup sour cream
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
For the frosting:
- 1 (8 ounce) package softened cream cheese
- 1 1/2 cups powdered sugar
- 1/2 cup heavy whipping cream
For the cake:
- Preheat your oven to 350 degrees F.
- Spray a springform pan with cooking spray and line bottom of pan with parchment paper.
- Over medium heat, heat butter and beer in a large saucepan until butter is completely melted; remove from heat.
- Using a whisk, stir in butter and sugar. Mix well.
- In a small bowl, mix eggs, sour cream and vanilla until blended.
- Pour egg mixture into saucepan and mix well; stirring with whisk.
- Add flour and baking soda using whisk, stir until smooth.
- Bake for 45 minutes, or until toothpick inserted is removed clean.
- Place cake on a wire rack and allow to cool.
- Remove sides from springform pan and frost cake.
For the frosting:
- Using an electric mixer, beat cream cheese until fluffy.
- Add powdered sugar and heavy whipping cream.
- Beat on medium speed until blended well.
Source: Taste of Home
- Category: Dessert
- Method: Bake
Keywords: guinness chocolate cake