Guinness Chocolate Cake
Rich cocoa and Guinness stout blend in this moist Guinness Chocolate Cake topped with a simple cream cheese frosting.
Servings 12
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 large eggs room temperature
- ⅔ cups sour cream room temperature
- 1 tablespoon vanilla extract
- ½ cup unsalted butter (1 stick) cubed
- 1 cup Guinness stout
- 2 cups granulated white sugar
- ¾ cup unsweetened cocoa powder
For the frosting:
- 1 (8 ounce) package cream cheese softened
- 1 ½ cups powdered sugar
- ½ cup heavy whipping cream
- chocolate shavings optional garnish
Instructions
For the cake:
- Preheat your oven to 350 degrees F. Grease a 9 inch springform pan and line the bottom with parchment paper.
- Whisk together flour and baking soda in a medium bowl. Set aside.
- Whisk eggs in a medium bowl. Add sour cream and vanilla and whisk again until combined. Set aside.
- In a large saucepan with at least a 3 quart capacity, heat cubed butter and stout over medium heat until butter is melted. Remove from heat.
- Whisk in granulated sugar and cocoa powder until combined.
- Pour in egg mixture and whisk to combine.
- Slowly add flour and baking soda mixture while whisking until combined.
- Pour batter into prepared pan.
- Bake for 45 minutes, or until a toothpick inserted in the center is removed clean. Place pan on a wire rack to cool.
- Once cake has cooled, remove cake from pan and place on a cake platter.
For the frosting:
- Using a hand mixer, beat cream cheese in a large bowl until fluffy.
- Add powdered sugar and heavy whipping cream. Beat until smooth and combined.
- Frost the top of the cake.
Notes
- To refrigerate: Store in an airtight container in the fridge for up to 4 days.
- To freeze: Wrap the cake (without the frosting) tightly in plastic wrap, then wrap it with aluminum foil. Freeze for up to 3 months. Defrost in the fridge overnight before frosting.
- Nutrition info does not include chocolate shavings.