guinness stout chocolate cake

this is the best chocolate cake recipe i have ever done. since the below post, i have made it several times. each time, i have new-found respect by all who the cake. truly, it is this good. when asked to share the recipe, i get a bit nervous wondering if i shouldn’t keep this recipe a secret…

i happened across this lovely recipe the same morning my husband called from the american royal barbecue where he and his team were competing, he asked if i wanted to bake something for the dessert turn in. this yummy chocolate cake recipe with guinness beer seemed to ring in my head as a perfect dessert for a BBQ contest.  with only a couple of hours to get this done and to the bbq, admittedly, i was a little unsure of making a cake that had never been tested. the flavors seemed to really grab my attention just reading the recipe. perhaps it could be the best chocolate cake recipe i have ever tasted. there is something uniquely different and the chocolate with the stout was perfect. 

cake ingredients:

1 c plus 2 tbs unsalted butter

1 c guinness beer

3/4 c dutch cocoa powder, sifted

2 1/4 c all-purpose flour, sifted

2 tbs baking soda

2 c sugar

2 medium eggs, room temperature

2/3 c sour cream or creme fraiche


1 1/3 cream cheese

1 3/4 c powdered sugar

2/3 c cream, whipped

pre-heat oven to 350 f.

add butter, cocoa, and guinness to a saucepan. warm over a medium heat to allow the butter to melt. stir mixture until combined. set aside for 10 minutes to cool slightly.

add the flour, baking soda, and sugar to a large mixing bowl and mix together well. pour in the guinness/cocoa/butter mixture, lightly combine, add the eggs and sour cream and beat everything together until well combined. the batter should be thick and dark in color.

pour into a greased  and lined 10″ angel food pan (or another straight sided tube pan). i have had to resort to a 10″ springform pan but it will change the look of the cake and may alter the cooking time. place in the preheated oven and bake for 1 hour (+/- 15 minutes). *note: this cake is very moist inside, so use your judgement regarding the skewer test. do not leave in the oven until the cake is totally dried out. cook long enough so there is no uncooked cake on the skewer but there may be a few moist crumbs sticking to it after an hour of cooking. you should start testing for doneness about 15 minutes early. all ovens vary.


leave to cool for 10 -15 minutes before removing from the cake tin and placing on a wire rack to cool completely.


place the cream cheese into a bowl of a mixer and beat on  low-medium  speed using a whisk attachment (the paddle attachment tends over-beat the cheese). whisk until the cheese is smooth and there are no lumps remaining.

gradually, using a large spoon, add the sifted powdered sugar and beat gently to combine. after 2-3 minutes, stop the machine, scrape any excess frosting from the sides of the bowl and beat on medium speed until lump free.

remove the bowl from the mixer and gently fold in the whipped cream, mixing to fully combine. *note: i like make my own whipped cream rather than store-bought. i usually mix it with the whisk attachment before the sour cream and remove it from the mixing bowl and set it aside. there is no need to clean the whisk since you will be eventually combining all the ingredients.

place cooled cake on a cake stand and add the frosting, spreading out just to the edges without going over the side (never go over the side of the cake) until the cake resembles a pint of the creamy frothy stuff! the idea is to capture the essence and simplicity of a pint of guinness stout.

 bon appetit!


recipe source: the honor goes to what katie ate. a beautiful food blog. the photos are amazing and her recipes as well.


About tasteinspired

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