Chocolate cake

Guinness Chocolate Cake is the weekend pastry we all need right now


With St. Patrick’s Day on the horizon, many of us will be celebrating Ireland’s Patron Saint with one of the country’s most iconic products, Guinness. And while we all love to drink the meal out of a glass, those looking for other ways to savor the beloved stout will be happy to know that turning it into a delicious chocolate cake is a laudable effort and a festive way to celebrate. the occasion.

Adding Guinness to a chocolate cake creates a chewy texture that isn’t too dense. The slight bitterness of the beer is offset by the addition of sour cream (and lots of sugar), and a silky frosting adds just the right amount of lightness to this otherwise decadent treat.

Although alcohol is mostly baked, stout adds a roasted coffee flavor and dark, deep color to the cake. A glossy white Baileys tipped frosting creates a striking contrast – creating a surprisingly mouth-watering presentation that evokes a perfectly poured pint.

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Just be sure to let the cake cool completely before you start the party. Because it has a relatively moist dough, it can stick to the sides of the pan if removed too early. But when cooled and frosted, it will be a perfect confection for any celebration.

Guinness Chocolate Cake (slightly adapted from Nigella Lawson)

Credit: Katie Brown



1 cup Guinness stout
10 tbsp (1 stick plus 2 tbsp) unsalted butter, plus more for the pan
cup of unsweetened cocoa
2 cups of sugar
¾ cup sour cream
2 eggs
1 tablespoon of vanilla extract
2 cups all-purpose flour
2 ½ teaspoons of baking soda
¼ teaspoon of salt


1 ¼ cup icing sugar
8 ounces of cream cheese
½ cup heavy cream
2 teaspoons of cornstarch
1 tbsp Baileys Irish Cream


Preheat the oven to 350ºF. Butter a 9-inch springform pan and line with parchment paper.
Pour the Guinness into a large saucepan, add the butter and heat until the butter is melted. Remove the pan from the heat, then stir in the cocoa and sugar.
In another bowl, beat together sour cream, eggs and vanilla, then pour into saucepan, whisking to combine.
Stir in the flour, baking soda and salt.
Pour cake batter into buttered, lined pan and bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool completely in the pan.
When the cake is cool, carefully remove it from the pan and place it on a cake pan or rack.

For the frosting: lightly whip cream cheese until smooth, sift over icing sugar and cornstarch and beat to combine.
Add heavy cream and Baileys and beat until frothy and spreadable.
Frost the top of the cake to resemble the frothy top of a pint of Guinness.

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