Classic Chocolate Guinness Cake
A rich, moist chocolate Guinness cake topped with a light cream cheese frosting that resembles the head of a freshly poured pint. Perfect for St. Patrick’s Day celebrations.
Ingredients
Cake
- 1 cup Guinness stout
- 1 cup unsalted butter
- ¾ cup cocoa powder
- 2 cups granulated sugar
- ⅔ cup sour cream
- 2 large eggs
- 2½ teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 2½ teaspoons baking soda
Cream Cheese Frosting
- 10 oz about 1¼ cups cream cheese, softened
- 1¼ cups icing sugar
- 2 tsps cornstarch
- ½ cup whipping cream 35%
Instructions
Cake
- Preheat the oven to 350ºF. Butter and line a 9-inch springform pan.
- In a large wide saucepan over medium-high heat; heat Guinness and butter until butter is melted. Whisk in the cocoa and sugar. Reduce heat to low.
- In a separate bowl, whisk together the sour cream, eggs and vanilla. Gradually whisk sour cream mixture into the saucepan; gently whisk in flour and baking soda.
- Pour the cake batter into the prepared pan. Bake until top springs back when gently pressed, 45 to 60 minutes. Let cool completely on a rack.
Cream Cheese Frosting
- Meanwhile, using electric beaters or a stand mixer on medium, beat the cream cheese until smooth. Sieve over the icing sugar and cornstarch and then beat to combine.
- In a small bowl, beat whipping cream to soft peaks. Stir about one third of the whipped cream into the cream cheese mixture to combine; gently fold in the remaining whipped cream.
- Ice the top of the cooled cake so that it resembles the frothy top of the famous pint.