Chocolate Guinness Cake

Ingredients

• 1 cup Unsalted Butter (melted)
• 1 cup Guinness Stout (room temperature)
• 1.5 cups Brown Sugar (packed)
• 0.5 cup Granulated White Sugar
• 0.75 cup Unsweetened Cocoa Powder
• 1 cup Sour Cream (full‑fat, at room temperature)
• 3 Large Eggs (room temperature)
• 2 tsp Vanilla Extract (pure)
• 2 cups All-Purpose Flour (sifted)
• 1 tsp Baking Soda
• 0.5 tsp Salt
• 8 oz Cream Cheese (softened)
• 2 cups Powdered Icing Sugar
• 0.25 cup Heavy Cream (cold)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the batter.

   Time: PT10M

   Temperature: 350°F

2. Prepare Cake Pan

   Line an 8‑inch round cake pan with parchment paper, then lightly grease the paper.

   Time: PT5M

3. Combine Wet Ingredients

   In a large mixing bowl, whisk together the melted butter, Guinness stout, brown sugar, white sugar, and cocoa powder until smooth.

   Time: PT5M

4. Add Sour Cream, Eggs, and Vanilla

   Stir in the sour cream, then add the eggs one at a time, mixing well after each addition. Finish with vanilla extract.

   Time: PT3M

5. Incorporate Dry Ingredients

   Sift the all‑purpose flour, baking soda, and salt into the bowl. Fold gently until just combined; do not over‑mix.

   Time: PT5M

6. Transfer Batter to Pan

   Pour the batter into the prepared pan and smooth the top with a spatula.

   Time: PT2M

7. Bake the Cake

   Place the pan in the preheated oven and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT45M

   Temperature: 350°F

8. Prepare Cream Cheese Frosting

   While the cake bakes, beat the softened cream cheese, powdered sugar, vanilla extract, and cold heavy cream together until thick and fluffy.

   Time: PT10M

9. Cool and Frost

   Allow the cake to cool in the pan for 15 minutes, then turn out onto a cooling rack. Once completely cool, spread the cream cheese frosting evenly over the top.

   Time: PT15M

10. Serve

    Slice the cake and serve. Enjoy the rich chocolate‑Guinness flavor!

    Time: PT0M

Nutrition Facts

Calories

460

Protein

5 g

Carbohydrates

55 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Guinness Stout: Other dry stout, Stout-flavored ale
• Instead of Brown Sugar: Dark brown sugar
• Instead of Granulated White Sugar: Coconut sugar
• Instead of Unsweetened Cocoa Powder: Dutch-processed cocoa
• Instead of Sour Cream: Greek yogurt, buttermilk
• Instead of Large Eggs: Egg replacer, flax egg
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Baking Soda: Baking powder (use 3 tsp)
• Instead of Salt: Sea salt
• Instead of Cream Cheese: Neufchâtel cheese
• Instead of Powdered Icing Sugar: Confectioners' sugar
• Instead of Heavy Cream: Half‑and‑half

Equipment Needed

• Mixing Bowl
• Electric Hand Mixer or Whisk
• Fine Mesh Sieve
• 8‑Inch Round Cake Pan
• Parchment Paper
• Oven
• Spatula
• Cooling Rack (optional)
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Preheating the oven to the correct temperature
• Ensuring the butter is melted but not hot
• Sifting the dry ingredients to avoid lumps
• Not over‑mixing after adding flour
• Testing doneness with a toothpick
• Frosting only after the cake is completely cooled

Chef Tips from the Video

• Use a full‑bodied Irish stout like Guinness for authentic flavor; a dry stout works as well.
• Room‑temperature ingredients blend more evenly, giving a smoother crumb.
• For extra shine, brush the top of the cake with a thin glaze made from 1 tbsp Guinness and 1 tsp cocoa powder before frosting.

Troubleshooting

Storage

Refrigerator: Store the frosted cake in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in the refrigerator before serving.

Room temperature: Unfrosted cake can sit at room temperature for up to 1 day; once frosted, keep refrigerated.

Make-Ahead Tips

• Bake the cake a day ahead and store it unfrosted; add frosting just before serving.
• Frosting can be made up to 3 days in advance and kept refrigerated.

Frequently Asked Questions