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Guinness Chocolate Cake with Cream Cheese Frosting Recipe

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4.2 from 6 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Description

This rich and moist Guinness Chocolate Cake combines the deep, malty flavors of dark stout beer with luscious chocolate, resulting in an indulgent dessert perfect for any celebration. Topped with a creamy, whipped cream cheese frosting that mimics a foamy beer head, this cake offers a unique twist on a classic chocolate cake that’s sure to impress.

Ingredients

Cake

  • 1 cup Guinness (dark beer)
  • 1/2 cup butter, cubed
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 2 large eggs, room temperature, beaten
  • 2/3 cup sour cream
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda

Frosting

  • 1 package (8 ounces) cream cheese, softened
  • 1 1/2 cups confectioners’ sugar
  • 1/2 cup heavy whipping cream

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (175°C). Generously grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking. Set aside the prepared pan for later use.
  2. Create the batter: In a large saucepan over medium heat, combine the Guinness beer and cubed butter. Heat until the butter melts completely. Remove the saucepan from heat, then whisk in the sugar and cocoa powder until smooth and well blended. In a separate bowl, thoroughly whisk together the beaten eggs, sour cream, and vanilla extract. Add this egg mixture to the beer mixture and whisk to combine. In another bowl, whisk the all-purpose flour with baking soda. Gradually add the flour mixture into the wet mixture, whisking until smooth and uniform. Pour the finished batter evenly into the prepared pan.
  3. Bake the cake: Place the pan in the preheated oven and bake for 45 to 50 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Once baked, transfer the cake to a wire rack and allow it to cool completely to room temperature while still in the pan. After cooling, gently run a butter knife or offset spatula around the edge to loosen the cake, then remove it from the springform pan and transfer onto a platter or cake stand.
  4. Frost the cake: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until light and fluffy. Gradually add confectioners’ sugar and heavy whipping cream, continuing to beat until the frosting is smooth but not overmixed. Spread the frosting evenly over the top of the cake only. Using a mini offset spatula or butter knife, create swooping patterns on the frosting surface to mimic the frothy head of a poured beer. If there are any leftover frosting portions, refrigerate them for later use.

Notes

  • Using room temperature eggs helps them blend smoothly into the batter.
  • Do not overbeat the frosting to maintain a creamy texture.
  • If you don’t have a springform pan, a regular 9-inch cake pan will work; just be sure to line and grease it well.
  • For a more pronounced Guinness flavor, let the batter rest 10 minutes before baking.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Irish

Find it online: https://saraflavors.com/guinness-chocolate-cake-with-cream-cheese-frosting-recipe/