Guinness Chocolate Cake
Rich, dark, and unapologetically indulgent, this Guinness chocolate cake delivers deep cocoa flavor with a subtle malted finish. Moist and tender, it’s the kind of dessert that feels right at home on a cozy evening or as a showstopper for guests. Topped with a light, creamy frosting reminiscent of a freshly poured stout, this cake balances decadence with restraint.
Ingredients
Cake
- 1 cup Guinness stout
- 1 cup (2 sticks) unsalted butter
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- ¾ cup sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
Frosting (optional)
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
Instructions
Preheat oven to 350 degrees. Grease a 9-inch cake or springform pan.
Heat Guinness and butter in a saucepan over medium heat until melted. Whisk in cocoa powder until smooth; cool slightly.
In a large bowl, whisk sugar and sour cream. Add eggs and vanilla, mixing until smooth. Slowly whisk in Guinness mixture.
In a separate bowl, combine flour, baking soda, and salt. Gently fold into wet ingredients.
Heat Guinness and butter in a saucepan over medium heat until melted. Whisk in cocoa powder until smooth; cool slightly.
In a large bowl, whisk sugar and sour cream. Add eggs and vanilla, mixing until smooth. Slowly whisk in Guinness mixture.
In a separate bowl, combine flour, baking soda, and salt. Gently fold into wet ingredients.
Pour batter into pan and bake 45–50 minutes, until a toothpick comes out clean. Cool completely.
For frosting, beat cream cheese and powdered sugar until smooth. Add heavy cream and beat until thick and fluffy. Spread over cooled cake.