Chocolate Guinness Cake feat. MyCupcakeAddiction

Ingredients

• 115 g Unsalted Butter (melted for the cake batter)
• 240 ml Guinness Stout (room temperature)
• 30 g Unsweetened Cocoa Powder (high‑quality Dutch‑processed)
• 200 g Caster Sugar (fine granulated sugar)
• 180 g Plain Flour (all‑purpose flour)
• 5 g Baking Soda (approximately 1 tsp)
• 3 Large Free‑Range Eggs (room temperature, shells removed)
• 120 g Sour Cream (full‑fat, adds moisture)
• 1 tsp Vanilla Extract (pure vanilla)
• 225 g Cream Cheese (softened, room temperature)
• 115 g Unsalted Butter (room temperature, for frosting)
• 200 g White Chocolate (high‑quality, chopped for melting)
• 250 g Icing Sugar (sifted to avoid lumps)

Instructions

1. Melt Butter

   Place the butter in a small saucepan over low heat and melt gently, stirring occasionally until fully liquid.

   Time: PT2M

2. Combine Guinness and Cocoa

   Add the Guinness stout to the melted butter, then whisk in the cocoa powder until the mixture is smooth and slightly frothy.

   Time: PT3M

3. Prepare Dry Ingredients

   In a separate bowl, combine caster sugar, plain flour, and baking soda. Stir with a whisk to distribute evenly.

   Time: PT3M

4. Create a Well and Add Wet Ingredients

   Make a well in the center of the dry mixture. Crack the three eggs into the well, add the sour cream, vanilla extract, and then pour in the Guinness‑cocoa mixture.

   Time: PT5M

5. Mix Batter

   Whisk the combined mixture until smooth and just combined; avoid over‑mixing to keep the cake tender.

   Time: PT2M

6. Prepare Baking Tin

   Grease the 9‑inch round baking tin and line the bottom with a disc of parchment paper.

   Time: PT2M

7. Transfer Batter to Tin

   Using a spatula, pour the batter into the prepared tin and smooth the top with the back of the spatula.

   Time: PT1M

8. Bake the Cake

   Place the tin in a pre‑heated oven and bake for 1 hour at 180°C, or until a skewer inserted into the centre comes out clean.

   Time: PT1H

   Temperature: 180°C

9. Cool the Cake

   Allow the cake to cool completely in the tin on a wire rack, then run a thin knife around the edges and invert onto the rack to remove it.

   Time: PT1H

10. Beat Butter and Cream Cheese

    In a clean bowl, beat the room‑temperature butter and softened cream cheese together on high speed until light and fluffy.

    Time: PT3M

11. Melt White Chocolate

    Place the chopped white chocolate in a heatproof bowl over a pot of simmering water (double boiler) and melt, stirring gently. Remove from heat and let cool slightly.

    Time: PT5M

12. Incorporate White Chocolate

    Pour the cooled melted white chocolate into the butter‑cream cheese mixture and beat on medium speed until fully incorporated.

    Time: PT2M

13. Add Icing Sugar

    Sift the icing sugar over the mixture and fold in with a spatula until the frosting is smooth and glossy.

    Time: PT3M

14. Frost the Cake

    Spread the white chocolate cream cheese frosting over the top and sides of the cooled cake using an offset spatula, creating gentle peaks for a rustic look.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Guinness Stout: Other dry stout, Dark beer
• Instead of Unsweetened Cocoa Powder: Regular cocoa powder
• Instead of Caster Sugar: Granulated sugar
• Instead of Plain Flour: Self‑rising flour (omit baking soda)
• Instead of Baking Soda: Baking powder (use 3 tsp)
• Instead of Large Free‑Range Eggs: Large eggs
• Instead of Sour Cream: Greek yogurt, Greek yogurt (full‑fat)
• Instead of Vanilla Extract: Vanilla paste
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Unsalted Butter: Margarine
• Instead of White Chocolate: White chocolate chips
• Instead of Icing Sugar: Powdered sugar

Equipment Needed

• Mixing Bowl
• Whisk
• Spatula
• Measuring Cups and Spoons
• Hand Mixer or Stand Mixer
• 9‑inch Round Baking Tin
• Parchment Paper
• Oven
• Wire Cooling Rack
• Double Boiler or Heatproof Bowl
• Offset Spatula or Palette Knife (optional)

Critical Steps — Do Not Skip

• Whisk the Guinness and cocoa mixture until smooth and frothy.
• Do not over‑mix the batter after adding wet ingredients to the dry.
• Bake at 180°C for a full hour and test with a skewer.
• Melt white chocolate using a double boiler and let it cool before adding to the frosting.
• Cool the cake completely before frosting to prevent melting.

Chef Tips from the Video

• Use room‑temperature butter and cream cheese for a smoother frosting.
• Sift both the flour and icing sugar to avoid lumps.
• A light crumb coat (thin layer of frosting) before the final coat gives a cleaner finish.
• For extra Guinness flavour, brush the top of the baked cake with a thin layer of warmed Guinness 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 refrigerator before serving.

Room temperature: Best enjoyed the same day; keep uncovered for no more than 4 hours.

Make-Ahead Tips

• Bake the cake a day ahead and store it un‑frosted in the refrigerator; frost just before serving.
• Frosting can be made up to 3 days ahead; keep refrigerated and bring to room temperature before spreading.
• If freezing, wrap the unfrosted cake tightly and thaw overnight in the fridge before frosting.

Frequently Asked Questions