I was looking for something delicious to make after our St. Patrick’s feast (being able to use ingredients I already had in the house) and found this recipe for a Guinness chocolate cake. IT IS SO DELICIOUS! I really just want to share it with all. Please enjoy it as much as my family and I have.
- 1 cup and 2 Tbsp. unsalted butter
- 1 cup Guinness
- 3/4 cup cocoa powder (sifted)
- 2 1/4 cups all-purpose flour (sifted)
- 2 tsp. baking soda
- 2 cups sugar
- 2 medium eggs
- 2/3 cup sour cream
- 1 Tbsp. vanilla extract
- 2 (8 oz.) packages cream cheese (softened)
- 4 cups powdered sugar
- 1/2 cup butter (softened)
- 2 tsp. vanilla extract
When you’re making a Guinness chocolate cake and you have a little stout left over…SLAINTE!
- Preheat oven to 350F.
- Add butter, cocoa and Guinness to a saucepan. Warm over a medium heat and stir until melted. Set aside for 5 to 10 minutes to cool slightly.
- Add flour, baking soda and sugar to a large mixing bowl and mix together well. Pour in the Guinness/cocoa/butter mixture, lightly combine, add the vanilla, eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.
- Pour into a greased and lined 10″ angel food pan (or another straight-sided tube pan) and cook in the oven for 1 hour to 1 hour 15 minutes, or until a skewer comes out clean from the center of the cake.*Note: This cake is very moist inside, so use your judgment regarding the skewer test. Do not leave in the oven until the cake has totally dried out — cook long enough so there is no uncooked cake on the skewer but there may be a few moist crumbs sticking to it after an hour of cooking. [Please note: Katie baked this in an 8.5″ x 3.5″ pan. If you make this in a regular angel food cake pan, you should start checking for doneness at least 15 minutes early.]
- Leave to cool for 10 to 15 minutes before removing from the cake tin and placing on a wire rack to cool completely.
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
- Place cooled cake on a cake stand and add the frosting, spreading out just to the edge without going over the side until the cake resembles a pint of the creamy black stuff! The idea is to capture the essence and simplicity of a pint of Guinness.