Best Dark Chocolate Guinness Cake
This chocolate cake is dense and moist and has an amazing deep chocolate flavor. The cream cheese frosting perfectly complements this cake.
Equipment
- 1 9" spring form pan or 9" round deep cake pan, or a bundt pan
Ingredients
- 1 cup Guinness beer or dark stout beer
- 10 tbsp butter
- 1 1/2 cups sugar
- 1/2 cups brown sugar
- 3/4 cup unsweetened cocoa
- 3/4 cup sour cream
- 2 whole Eggs
- 1 tbsp vanilla
- 2 cups flour
- 2 tsp baking soda
- 1/2 tsp salt
Cream Cheese Frosting
- 8 ounce cream cheese room temperature
- 4 tbsp butter room temperature
- 2 cups powdered sugar
- 1 tbsp heavy cream milk or half and half work too
Instructions
preheat oven to 350℉
- Add beer and butter to a medium saucepan, cook over low heat until butter melts, add sugars and whisk until smooth and sugars have dissolved. Make sure it doesn't boil. Remove from heat and whisk in cocoa powder. Whisk until completely smooth and combined. Set aside to cool.
- Butter inside of whatever cake pan you decide to use. Line the bottom with a piece of parchment paper, butter parchment paper. Add 1 tablespoon of cocoa powder to pan and tap pan around so the cocoa powder coats the inside of the pan, tap out any excess into the sink. Set aside until ready to fill with batter.
- In a large bowl cream together sour cream, eggs, and vanilla. Add cooled beer mixture to egg mixture. Mix scraping the sides of the bowl at least once, continue to mix until fully combined.
- Combine flour, baking soda, and salt in a measuring cup gradually add dry ingredients to the wet, mix until it comes together and batter is glossy. Do not over mix.
- Pour batter into prepared cake pan place in preheated oven and bake for 50 minutes. Remove and allow to cool on wire rack for 15 minutes, run a knife along the edges of the cake pan. Remove cake from pan and place on the cooling rack, allowing cake to cool completely before frosting.
Frosting
- In mixer whip butter and cream cheese together, gradually add sugar 1/3 cup at a time, drizzle in heavy cream at the end continue to whip until frosting is light and fluffy. you may need to add more powdered sugar or more cream to get the proper consistency. Place cake on cake plate, scoop out all the frosting on to the top of the cake and work around with a off set spatula until frosting is even on the top and just falling over the edges of the cake.
Notes
Note: If you are not a fan of cream cheese frosting here is how I make
Buttercream Frosting:1 cup butter, 4 cups powdered sugar, 1 tsp vanilla extract , ½ tsp salt, 1-2 tbsp milk Place the butter in a large mixing bowl cream with hand or stand mixer. Gradually add 4 cups of the sugar, salt, and the half and half and vanilla on medium speed begin to beat until smooth and creamy about 3 minutes.
Buttercream Frosting:1 cup butter, 4 cups powdered sugar, 1 tsp vanilla extract , ½ tsp salt, 1-2 tbsp milk Place the butter in a large mixing bowl cream with hand or stand mixer. Gradually add 4 cups of the sugar, salt, and the half and half and vanilla on medium speed begin to beat until smooth and creamy about 3 minutes.
Nutrition
Serving: 1pieceCalories: 532kcalCarbohydrates: 76gProtein: 6gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 94mgSodium: 459mgPotassium: 174mgFiber: 3gSugar: 55gVitamin A: 362IUVitamin C: 0.1mgCalcium: 57mgIron: 2mg
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