Guinness Chocolate Cake - Happy St. Patrick's Day or Anyday

Ingredients

• unspecified Unsalted Butter (melted in saucepan)
• 1 cup Guinness Stout Beer (for batter, added to melted butter)
• unspecified Unsweetened Dark Cocoa Powder (100% cacao, added to warm butter‑beer mixture)
• unspecified All-Purpose Flour (dry ingredient base)
• unspecified Brown Sugar (adds moisture and depth)
• unspecified Granulated White Sugar (sweetens the batter)
• unspecified Salt (enhances flavor)
• unspecified Baking Powder (leavens the cake)
• 2 large Eggs (pre‑scrambled, added to chocolate mixture)
• unspecified Vanilla Extract (adds aromatic flavor to batter and syrup)
• unspecified Sour Cream (adds tenderness and tang)
• unspecified Cream Cheese (base for frosting)
• unspecified Powdered Sugar (used for simple syrup and frosting)
• 1/3 cup Guinness Stout Beer (for simple syrup and frosting)

Instructions

1. Prepare the Pan

   Spray the 9‑inch springform pan with cooking spray, line the bottom with a cut‑to‑size piece of wax paper, and set aside.

   Time: PT5M

2. Melt Butter and Add Guinness

   In a saucepan over low heat, melt the butter until mostly liquid, then stir in 1 cup of Guinness. Bring the mixture to a gentle simmer, then remove from heat.

   Time: PT5M

3. Bloom the Cocoa

   Add the unsweetened dark cocoa powder to the warm butter‑Guinness mixture and whisk until fully incorporated. This blooming step releases the cocoa’s full flavor.

   Time: PT2M

4. Cool the Chocolate Mixture

   Allow the chocolate‑butter‑beer mixture to cool to room temperature before tempering with the eggs.

   Time: PT5M

5. Combine Dry Ingredients

   In a large bowl, whisk together flour, brown sugar, white sugar, salt, and baking powder.

   Time: PT5M

6. Prepare Egg Mixture

   In another bowl, lightly beat the two eggs, then stir in vanilla extract and sour cream.

   Time: PT2M

7. Temper Eggs with Chocolate Mixture

   Slowly pour a small amount of the cooled chocolate mixture into the egg mixture while whisking continuously, then combine the rest.

   Time: PT2M

8. Fold in Dry Ingredients

   Add the dry ingredient mixture to the wet chocolate‑egg mixture and whisk gently until just combined. Do not overmix.

   Time: PT3M

9. Bake the Cake

   Pour the batter into the prepared springform pan, smooth the top, and bake in a pre‑heated oven until a toothpick comes out clean, about 55 minutes.

   Time: PT55M

10. Make Guinness Simple Syrup

    While the cake bakes, whisk together 1/3 cup Guinness, powdered sugar, and a splash of vanilla until smooth. Set aside.

    Time: PT5M

11. Cool the Cake

    After baking, remove the cake from the oven, let it sit in the pan for 10 minutes, then release the springform, peel off the wax paper, and allow the cake to cool completely on a wire rack.

    Time: PT15M

12. Prepare the Cream Cheese Frosting

    In a mixing bowl, beat together cream cheese and butter until light and fluffy. Add a pinch of salt, a splash of Guinness, vanilla extract, and gradually whisk in sifted powdered sugar until the frosting is smooth and holds stiff peaks.

    Time: PT10M

13. Assemble and Finish

    Brush the exposed edges of the cooled cake with the Guinness simple syrup for shine and moisture. Frost the top and sides with the cream cheese frosting, creating a “head” that resembles a poured Guinness.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

5 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Guinness Stout Beer: Other dry stout
• Instead of Unsweetened Dark Cocoa Powder: Dutch‑process cocoa
• Instead of All-Purpose Flour: Cake flour
• Instead of Brown Sugar: Muscovado sugar
• Instead of Granulated White Sugar: Caster sugar
• Instead of Salt: Sea salt
• Instead of Baking Powder: Baking soda (adjusted)
• Instead of Eggs: Egg replacer (for vegans)
• Instead of Vanilla Extract: Vanilla bean
• Instead of Sour Cream: Greek yogurt
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Guinness Stout Beer: Other dry stout

Equipment Needed

• 9‑Inch Springform Pan
• Cooking Spray (optional)
• Wax Paper (optional)
• Saucepan
• Mixing Bowl
• Whisk
• Electric Mixer (optional)
• Measuring Cups
• Spatula
• Oven
• Fine Mesh Sieve (optional)

Critical Steps — Do Not Skip

• Prepare the Pan
• Melt Butter and Add Guinness
• Bloom the Cocoa
• Cool the Chocolate Mixture
• Temper Eggs with Chocolate Mixture
• Bake the Cake
• Prepare the Cream Cheese Frosting
• Assemble and Finish

Chef Tips from the Video

• Sift the cocoa powder and flour for a lighter crumb.
• Room‑temperature butter and cream cheese blend more smoothly.
• Temper the eggs slowly to avoid curdling.
• Brush the simple syrup on the edges while the cake is still slightly warm for maximum absorption.

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: Can sit at room temperature for up to 2 hours, but frosting may soften.

Make-Ahead Tips

• Bake the cake a day ahead and store it un‑frosted in the refrigerator; frost on the day of serving.
• Prepare the simple syrup and frosting up to 24 hours in advance; keep them refrigerated.

Frequently Asked Questions