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Chocolate Guinness Cake: The Ultimate Rich & Moist Recipe

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Rich, moist chocolate cake with Guinness and tangy cream cheese frosting. A decadent treat for any occasion.

Ingredients

Scale
  • 250ml Guinness
  • 250g unsalted butter, plus extra for greasing
  • 75g cocoa powder, sifted
  • 400g caster sugar
  • 142ml sour cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 275g plain flour, sifted
  • 2 ½ tsp bicarbonate of soda
  • Pinch of salt
  • 300g full-fat cream cheese, softened
  • 150g icing sugar, sifted
  • 125ml double cream

Instructions

  1. Preheat the oven and prepare the cake tin: Preheat the oven to 350°F (180°C). Grease and line a 9-inch (23cm) springform cake tin with baking parchment.
  2. Combine Guinness and butter: In a large saucepan, pour in the Guinness and add the butter. Gently heat over low heat until the butter has melted. Do not boil.
  3. Whisk in cocoa and sugar: Remove the pan from the heat and whisk in the sifted cocoa powder and caster sugar until smooth.
  4. Add sour cream, eggs, and vanilla: In a separate bowl, lightly whisk together the sour cream, eggs, and vanilla extract.
  5. Combine wet and dry ingredients: Gradually pour the sour cream mixture into the Guinness mixture, whisking constantly until well combined.
  6. Sift in flour, bicarbonate of soda, and salt: Sift the flour, bicarbonate of soda, and salt into the wet ingredients. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  7. Pour batter into the tin: Pour the cake batter into the prepared springform tin, spreading it evenly.
  8. Bake the cake: Bake in the preheated oven for 45-55 minutes, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover it with foil.
  9. Cool the cake: Once the cake is baked, remove it from the oven and let it cool in the tin for 10-15 minutes.
  10. Release and cool completely: Carefully release the cake from the springform tin and place it on a wire rack to cool completely before frosting.
  11. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  12. Add icing sugar: Gradually add the sifted icing sugar to the cream cheese, beating on low speed until well combined.
  13. Add double cream: Gradually pour in the double cream, beating on low speed until the frosting is smooth, light, and fluffy. Be careful not to overwhip.
  14. Level the cake (optional): If the top of your cake is uneven, you can use a serrated knife to level it.
  15. Frost the cake: Place the cooled cake on a serving plate or cake stand. Spread the cream cheese frosting evenly over the top of the cake.
  16. Decorate (optional): Sprinkle with cocoa powder, chocolate shavings, or any other toppings of your choice.
  17. Chill the cake: Place the frosted cake in the refrigerator for at least 30 minutes to allow the frosting to set.
  18. Serve and enjoy! Remove the cake from the refrigerator about 15 minutes before serving. Slice and serve.

Notes

  • Use good quality ingredients for the best flavor.
  • Do not overmix the batter, as this can result in a tough cake.
  • Do not overbake the cake, as this can result in a dry cake.
  • Let the cake cool completely before frosting, as frosting a warm cake will cause the frosting to melt.
  • Soften the cream cheese before making the frosting, as softening the cream cheese will make it easier to beat and prevent lumps in the frosting.
  • Do not overwhip the frosting, as overwhipping the frosting can cause it to curdle.
  • For an even deeper chocolate flavor, you can add a teaspoon of instant coffee granules to the Guinness mixture.
  • The cake can be baked a day ahead of time and stored, tightly wrapped, at room temperature. Frost it just before serving.

Find it online: https://mmmflavors.com/chocolate-guinness-cake/