Chocolate Guinness Cake...Most Requested Birthday Cake, also perfect for St. Patrick's Day

Ingredients

• 8 oz Guinness Extra Stout (use the liquid from a bottle, chilled)
• 5 oz Unsalted Butter (cut into pieces for even melting)
• 7.5 oz Super Fine Sugar (caster or superfine sugar, sifted)
• 3 oz Unsweetened Cocoa Powder (Balrona or other high‑quality cocoa, sifted)
• 6 oz Sour Cream (full‑fat for maximum moisture)
• 2 large Large Egg (room temperature)
• 1 tablespoon Pure Vanilla Extract (real vanilla, not imitation)
• 4 oz Cream Cheese (softened to room temperature)
• 2 oz Confectioner's Sugar (sifted)
• 2 oz Heavy Cream (cold)

Instructions

1. Melt Butter and Add Guinness

   Place the butter in a medium‑sized pot over very low heat. Once melted, pour in the Guinness and stir gently until fully combined.

   Time: PT5M

2. Cool the Guinness‑Butter Mixture

   Remove the pot from heat and let the mixture cool to room temperature, about 5 minutes.

   Time: PT5M

3. Prepare Dry Ingredients

   In a separate bowl, sift together the super fine sugar, unsweetened cocoa powder, and any flour (if using). Set aside.

   Time: PT3M

4. Whisk Eggs and Vanilla

   Crack the two large eggs onto a flat surface, transfer to a small bowl, add the vanilla extract, and whisk until light and frothy.

   Time: PT2M

5. Combine Wet and Dry Mixtures

   Whisk the sifted sugar and cocoa into the cooled Guinness‑butter mixture until fully incorporated.

   Time: PT3M

6. Add Sour Cream, Eggs, and Vanilla

   Stir in the sour cream, then fold in the whisked eggs and vanilla until the batter is smooth and glossy.

   Time: PT3M

7. Prepare the Springform Pan

   Rub the sides and bottom of a 9‑inch springform pan with a thin layer of cold butter. Line the bottom with parchment paper and butter the parchment lightly.

   Time: PT3M

8. Transfer Batter and Smooth

   Pour the batter into the prepared pan. Use a rubber spatula to spread evenly and tap the pan lightly on the counter to release large air bubbles.

   Time: PT2M

9. Bake the Cake

   Place the pan in a pre‑heated oven at 350°F (177°C) and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT45M

   Temperature: 350°F

10. Cool the Cake

    Allow the cake to cool in the pan for 10 minutes, then run a thin knife around the edges, release the springform, and let it cool completely on a wire rack.

    Time: PT10M

11. Make Cream Cheese Frosting

    In a clean bowl, beat the softened cream cheese until creamy. Add confectioner's sugar and beat until smooth. Finally, fold in the cold heavy cream until the frosting is light and spreadable.

    Time: PT5M

12. Frost the Cake

    Spread the cream cheese frosting evenly over the top and sides of the cooled cake using a spatula.

    Time: PT5M

Nutrition Facts

Calories

402

Protein

5 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Guinness Extra Stout: Other dry stout or porter
• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Super Fine Sugar: Granulated sugar (processed finer)
• Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa powder
• Instead of Sour Cream: Greek yogurt, Plain yogurt (full‑fat)
• Instead of Large Egg: Egg substitute (e.g., flax egg) for vegans
• Instead of Pure Vanilla Extract: Vanilla bean seeds, Almond extract (use half amount)
• Instead of Cream Cheese: Mascarpone, Neufchatel cheese
• Instead of Confectioner's Sugar: Powdered sugar
• Instead of Heavy Cream: Half‑and‑half, Whole milk + butter (for texture)

Equipment Needed

• Medium‑sized Pot
• Mixing Bowl
• Whisk
• Rubber Spatula
• Fine Mesh Sieve
• Springform Pan (9‑inch)
• Parchment Paper
• Kitchen Scale
• Oven

Critical Steps — Do Not Skip

• Melt butter with Guinness over low heat
• Sift dry ingredients to avoid lumps
• Bake at the correct temperature and time
• Achieve smooth, creamy frosting without over‑mixing

Chef Tips from the Video

• Use a cold butter for greasing the pan; it leaves just enough coating without excess greasiness.
• For extra depth, replace half of the Guinness with strong brewed coffee.
• Sift the cocoa powder twice to guarantee a lump‑free batter.

Troubleshooting

Storage

Refrigerator: Store covered for up to 4 days.

Freezer: Wrap tightly and freeze for up to 2 months.

Room temperature: Not recommended; cake may dry out.

Make-Ahead Tips

• Bake the cake a day ahead and keep it wrapped in the refrigerator; frost just before serving.
• Frosting can be made up to 24 hours in advance and stored in the fridge.

Frequently Asked Questions