I Made the Iconic Cake That Uses Half a Pint of Guinness

Ingredients

• 1/2 cup Unsalted Butter (cut into cubes, melted with Guinness)
• 1 cup Guinness Stout Beer (use Irish stout for authentic flavor)
• 1/2 cup Cocoa Powder (unsweetened, high quality)
• 1 cup Superfine Sugar (or granulated sugar 1:1)
• 1 cup Sour Cream (full‑fat for moisture)
• 1 tsp Vanilla Extract (pure vanilla)
• 2 large Eggs (room temperature)
• 1 1/2 cups All-Purpose Flour (sifted)
• 1 tsp Baking Soda (helps rise)
• 3/4 tsp Salt (enhances chocolate flavor)
• 8 oz Cream Cheese (room temperature, softened)
• 2 cups Powdered Sugar (sifted to avoid lumps)
• 1/2 cup Heavy Cream (cold)
• 2 tbsp Baileys Irish Cream (optional, adds flavor to frosting)
• pinch Salt (for frosting) (balances sweetness)

Instructions

1. Prepare Pan and Parchment

   Butter the 9‑inch springform pan, then cut a circle of parchment paper to fit the bottom. Place the parchment, then butter the paper again for extra lubrication.

   Time: PT8M

2. Melt Butter and Guinness

   In a saucepan over medium heat, melt the butter and Guinness together, stirring until just combined. Do not let it boil.

   Time: PT4M

3. Incorporate Cocoa and Sugar

   Remove the pan from heat and whisk in the cocoa powder and superfine sugar until a smooth chocolate mixture forms.

   Time: PT3M

4. Add Wet Ingredients and Whisk

   Stir in the sour cream, vanilla extract, and the two eggs. Whisk vigorously for about a minute to fully emulsify the mixture.

   Time: PT5M

5. Add Dry Ingredients

   Sprinkle the flour, baking soda, and salt over the batter. Using a gentle folding motion, incorporate just until combined; avoid over‑mixing.

   Time: PT3M

6. Bake Cake

   Pour the batter into the prepared pan and smooth the top. Bake in a pre‑heated oven at 350°F for 45‑60 minutes, or until a tester inserted near the edge comes out clean. The center may form a slight divot as it cools—that’s normal.

   Time: PT55M

   Temperature: 350°F

7. Cool Cake

   Allow the cake to cool completely in the pan (about 60 minutes), then remove and place on a wire rack to finish cooling.

   Time: PT60M

8. Make Cream Cheese Frosting

   In a mixing bowl, beat the softened cream cheese until smooth. Gradually add sifted powdered sugar, a pinch of salt, and the heavy cream. If using, stir in Baileys. Whisk until the frosting is light and fluffy.

   Time: PT10M

9. Frost Cake

   Spread the frosting evenly over the cooled cake, covering any central divot. Smooth the top with an offset spatula or knife.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

4g

Carbohydrates

45g

Fat

18g

Fiber

2g