Chocolate Guinness Cake with Cream Cheese Frosting Recipe
This rich and moist Chocolate Guinness Cake combines the deep flavors of stout beer with a decadent cream cheese frosting. Perfect for celebrations or a comforting dessert, this cake features a tender crumb infused with cocoa and Guinness reduction, topped with a light and fluffy cream cheese frosting for a balanced sweetness.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Ingredients
Scale
Cake
- Cooking spray
- 3/4 cup unsweetened cocoa powder, plus more for pan
- 2 (11-oz.) bottles Guinness stout
- 2 large eggs
- 2 cups (400 g) granulated sugar
- 1 cup sour cream
- 3/4 cup vegetable oil
- 2 tsp pure vanilla extract
- 1 3/4 cups (210 g) all-purpose flour
- 2 tsp baking soda
- 1 tsp kosher salt
Frosting
- 2 (8-oz.) pkg cream cheese, softened
- 2 cups (230 g) confectioners’ sugar
- 1 tsp pure vanilla extract
Instructions
- Prepare pan and oven: Arrange a rack in the center of the oven and preheat to 350°F. Grease a 9″ springform pan with cooking spray and dust it with cocoa powder, tapping out excess to prevent sticking.
- Reduce Guinness: In a medium saucepan over medium-high heat, bring the Guinness stout to a boil. Cook, stirring occasionally, until it reduces to about 1 cup, which takes approximately 15 to 20 minutes. Allow it to cool to room temperature.
- Mix wet ingredients: In a large bowl, use a handheld mixer on medium-high speed to beat the eggs and granulated sugar until pale and fluffy, about 2 minutes. Add sour cream, vegetable oil, and vanilla extract, beating until combined.
- Incorporate Guinness: Add the cooled Guinness reduction to the egg mixture and whisk until the batter is smooth and well combined.
- Combine dry ingredients and fold: In a separate medium bowl, whisk together the all-purpose flour, baking soda, 3/4 cup cocoa powder, and kosher salt. Add the dry ingredients to the wet mixture and gently fold until just combined, being careful not to overmix. Pour the batter into the prepared pan.
- Bake the cake: Bake in the preheated oven for 50 to 60 minutes, until a tester inserted into the center comes out mostly clean but not completely, to maintain moisture. Remove the pan from the oven and transfer to a wire rack to cool.
- Prepare frosting: In a large bowl, beat the softened cream cheese with a handheld mixer on medium-high speed until light and fluffy, about 2 minutes. Add the confectioners’ sugar and vanilla extract and gently fold with a spatula until just incorporated. Continue beating on medium-high speed until the frosting is very light and fluffy.
- Frost the cake: Spread the frosting in the center of the cooled cake top. Using the back of a spoon or an offset spatula, spread the frosting evenly as desired.
Notes
- Using Guinness stout enhances the cake’s rich, malty flavor and pairs beautifully with the chocolate.
- Don’t overbake the cake; a slightly moist center ensures a tender texture.
- If you don’t have a springform pan, a regular 9-inch round cake pan can be used with careful greasing and lining.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- The reduced Guinness is essential to concentrate the flavor and avoid thinning the batter.
Keywords: Chocolate Guinness Cake, Stout Chocolate Cake, Irish Chocolate Cake, Cream Cheese Frosting, Moist Chocolate Cake
