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Dark Guinness Chocolate Cake

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A rich, moist, and fudgy chocolate cake infused with the deep, malty flavor of Guinness, topped with a tangy cream cheese frosting.

Ingredients

Scale
  • 9 oz stout
  • 9.5 oz unsalted butter
  • 0.75 cup cocoa
  • 1.75 cups sugar
  • 5 oz sour cream
  • 2 eggs
  • 1 tsp vanilla extract
  • 2.25 cups flour
  • 2.5 tsp baking soda
  • 2 tsp espresso powder
  • 0.25 tsp sea salt
  • 10.5 oz cream cheese
  • 1.25 cups icing sugar
  • 1 tsp vanilla
  • 0.75 cup cream

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan with butter.
  3. Line the bottom of the cake pan with parchment paper.
  4. In a medium bowl, sift together the flour, baking soda, espresso powder, and sea salt.
  5. Set the dry ingredients aside.
  6. In a large heavy-bottomed pot, combine the stout and unsalted butter.
  7. Place the pot over low heat.
  8. Stir occasionally until the butter is completely melted and the mixture is smooth.
  9. Remove the pot from the heat.
  10. Whisk in the cocoa powder until combined.
  11. Whisk in the sugar until combined.
  12. Continue whisking until you have a thick, glossy mixture with no lumps.
  13. In a separate bowl, whisk together the room-temperature sour cream, eggs, and vanilla extract until well combined.
  14. Slowly pour the sour cream mixture into the cooled chocolate-stout base.
  15. Stir constantly to gradually incorporate.
  16. Gently fold the dry ingredient mixture into the wet mixture using a spatula or wooden spoon.
  17. Stir until just combined, being careful not to overmix.
  18. Pour the batter into your prepared cake pan.
  19. Smooth the top of the batter.
  20. Bake for 45 to 60 minutes.
  21. Check for doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs.
  22. Let the cake cool completely in the pan.
  23. Once cool, turn the cake out onto a wire rack.
  24. While the cake cools, prepare the frosting.
  25. In a bowl, beat the room-temperature cream cheese and sifted icing sugar together using an electric mixer on medium speed.
  26. Beat for 2 to 3 minutes, until smooth and creamy.
  27. Add 1 tsp vanilla extract and beat briefly to combine.
  28. With the mixer still running, slowly add the cold cream.
  29. Continue beating until the frosting reaches a light, spreadable consistency.
  30. Do not overbeat the frosting.
  31. Once the cake is completely cool, transfer it to a serving plate.
  32. Spread or swirl the frosting generously over the top of the cake.
  33. Allow some frosting to drip down the sides for a rustic finish.
  34. Slice and serve the cake at room temperature.

Notes

Ensure all cold ingredients like sour cream, eggs, and cream cheese are at room temperature for best results.
Do not overmix the cake batter once dry ingredients are added, as this can make the cake tough.
Always sift icing sugar for a smooth, lump-free frosting.
Let the cake cool completely before frosting to prevent the frosting from melting.
Serving the cake at room temperature enhances its complex flavors.

Find it online: https://sweetcraftrecipes.com/dark-guinness-chocolate-cake/