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 tin.
- Pour the Guinness into a large wide saucepan, add the butter — in spoons or slices — and heat over medium-high until butter is melted. Whisk in the cocoa and sugar. Turn temperature to low.
- In a separate bowl, beat the sour cream with the eggs and vanilla. Slowly stir contents into the saucepan and gently whisk in flour and baking soda.
- Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack.
Cream Cheese Frosting
- Lightly whip the cream cheese until smooth, sieve over the icing sugar and cornstarch and then beat to combine.
- If using double cream, add it and beat until you have a spreadable consistency. If using whipping cream, whisk first to soft peaks, add a couple of spoonfuls into the cream cheese mixture and once this is combined, fold in the rest.
- Ice the top of the cooled cake so that it resembles the frothy top of the famous pint.