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Guinness Chocolate Cake

This rich, fudgy cake combines the deep flavors of dark chocolate and roasted stout beer, creating a moist and tender crumb with a velvety texture. The baking process involves melting chocolate and butter, folding in cocoa and flour, and gently incorporating Guinness for a bold, complex flavor, resulting in a crack-topped, decadent dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: baking
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • Guinness stout 1 cup: Adds deep flavor and keeps the cake moist
  • Unsalted butter ½ cup: Brings richness and structure
  • Dark cocoa powder ¾ cup: Delivers intense chocolate flavor
  • Granulated sugar 1 ¾ cups: Sweetens and balances the cocoa’s bitterness
  • Sour cream ½ cup: Keeps the cake tender and soft
  • Eggs 2 large: Bind the batter and add richness
  • Vanilla extract 1 teaspoon: Rounds out and enhances the flavor
  • All-purpose flour 1¾ cups: Provides structure while keeping the crumb soft and moist
  • Baking soda 1½ teaspoons: Provides lift and balances the acidity from Guinness and sour cream
  • Salt ½ teaspoon: Sharpens and intensifies the chocolate flavor
  • Cream cheese 8 oz, softened: Forms the rich base of the frosting
  • Powdered sugar 1½–2 cups: Sweetens while keeping frosting smooth and spreadable
  • Heavy cream ¼ cup: Lightens the frosting for a smooth, spreadable texture

Equipment

  • Springform Pan: Classic choice for this cake
  • Mixing Bowls: One for cake, one for frosting
  • 9-inch (23 cm) springform pan: Ensures proper depth and even baking
  • Whisk: Smooth batter without overmixing
  • Spatula: For folding and spreading
  • Cooling Rack: Helps cake cool evenly

Method
 

  1. Prepare the Pan: Grease and line the base
  2. Warm Guinness and butter: gently over low heat just until butter melts. Do not boil. Remove from heat and let cool slightly before mixing.
  3. Whisk in Cocoa and Sugar: Create a smooth mixture
  4. Add Sour Cream, Eggs, and Vanilla: Mix until combined
  5. Combine Dry Ingredients: Flour, baking soda, and salt
  6. Mix Batter: Gently fold dry into wet
  7. Bake: at 350°F (175°C) for 45–55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  8. Cool Completely: Before frosting
  9. Make Frosting: Beat cream cheese, sugar, and cream
  10. Frost the Cake: Spread evenly on top

Notes

The cake improves after resting for an hour, allowing flavors to meld. For a richer finish, top with ganache or whipped cream.