Well, I’ve made Guinness cupcakes and brownies so it only stands to reason that I would eventually make a Guinness cake.
This cake is very moist and delicious. After a day or two, it tastes even better. For the frosting, the directions said to make it look like the head of a glass of Guinness but I am not thrilled with all that drippy frosting so I just frosted the top with no dripping on the sides.
Guinness Chocolate Cake
12 oz Guinness Extra Stout
1 stick plus 2 tbsp butter
3/4 cup unsweetened cocoa
2 cups sugar
3/4 cup sour cream
1 tbsp vanilla
2 cup flour
2 1/2 tsp baking soda
8 oz cream cheese, softened
1 1/4 cup confectioner’s sugar
1/2 cup heavy cream
Preheat oven to 350º. Line the bottom of a 9 inch springform pan with parchment paper, then butter the parchment and the sides of the pan.
Pour the Guinness into a saucepan and add the butter by the tablespoonful and heat until the butter is melted. Whisk in the cocoa and sugar and set aside.
Beat the sour cream with the eggs and vanilla in a large mixing bowl. Pour the Guinness mixture into the sour cream mixture and whisk in the flour and baking soda.
Pour the batter into the prepared ban. Bake for 45 minutes to 1 hour. Mine took 1 hour exactly.
Let cool completely on a cooling rack. When completely cool, remove from pan and set on a cake stand. I put the cake stand on top of the cake and flipped it right side up so that the bottom of the cake became the top and I was able to remove the bottom of the springform pan and the parchment paper. The bottom is also smoother and flatter to frost.
Frost the top of the cake so that it looks like a head of a glass of beer.
Makes 10-12 servings.
Lightly whip the cream cheese until smooth with a mixer. Sift in the sugar and beat together. When smooth, beat in the heavy cream. Frost top of cake using all the icing.
Adapted from Paws-itively Good Chow