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Dark Guinness Chocolate Cake

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A rich, moist Dark Guinness Chocolate Cake with a tangy cream cheese frosting, perfect for any occasion.

Ingredients

Scale
  • For the cake::
  • 9 oz stout
  • 9.5 oz unsalted butter
  • 0.75 cup cocoa
  • 1.75 cups sugar
  • 5 oz sour cream
  • 2 eggs
  • 1 tsp vanilla extract
  • 2.25 cups flour
  • 2.5 tsp baking soda
  • 2 tsp espresso powder
  • 0.25 tsp sea salt
  • For the frosting::
  • 10.5 oz cream cheese
  • 1.25 cups icing sugar
  • 1 tsp vanilla
  • 0.75 cup cream

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan with butter.
  3. Line the bottom of the pan with parchment paper.
  4. In a medium bowl, sift together the flour, baking soda, espresso powder (if using), and sea salt.
  5. In a large heavy-bottomed pot, combine the stout and unsalted butter over low heat.
  6. Stir occasionally until the butter is completely melted and the mixture is smooth.
  7. Remove the pot from the heat.
  8. Whisk in the cocoa powder and sugar until the mixture is thick, glossy, and lump-free.
  9. In a separate bowl, whisk together the room-temperature sour cream, eggs, and vanilla extract until well combined.
  10. Slowly pour the sour cream mixture into the cooled chocolate-stout base.
  11. Stir constantly to gradually incorporate and create a smooth, emulsified batter.
  12. Gently fold the dry ingredient mixture into the wet mixture using a spatula or wooden spoon.
  13. Stir until just combined, being careful not to overmix.
  14. Pour the batter into your prepared cake pan.
  15. Smooth the top of the batter.
  16. Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  17. Let the cake cool completely in the pan.
  18. Once cool, turn the cake out onto a wire rack.
  19. While the cake cools, prepare the frosting.
  20. In a bowl, beat the room-temperature cream cheese and sifted icing sugar together using an electric mixer on medium speed for 2 to 3 minutes.
  21. Beat until the mixture is smooth and creamy.
  22. Add the vanilla extract and beat briefly to combine.
  23. With the mixer still running, slowly add the cold cream.
  24. Continue beating until the frosting reaches a light, spreadable consistency.
  25. Do not overbeat the frosting.
  26. Once the cake is completely cool, transfer it to a serving plate.
  27. Spread or swirl the frosting generously over the top of the cake.
  28. Allow some frosting to drip down the sides for a rustic finish.
  29. Slice and serve at room temperature for the best flavor.

Notes

Ensure all cold ingredients for the cake (sour cream, eggs) and frosting (cream cheese) are at room temperature for best results.
Sift all dry ingredients for both the cake and frosting to prevent lumps and ensure even texture.
Do not overmix the cake batter once flour is added; mix only until just combined.
Allow the cake to cool completely before frosting to prevent the frosting from melting.
Serve the cake at room temperature to fully appreciate its flavors and moist texture.

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