This is a yummy little cake and perfectly festive for St. Patty’s day next weekend. I am not actually Irish myself, but I’m more than happy to celebrate any holiday that involves corned beef, mustard, soda bread, beer, Irish whiskey and hey, a little celtic music never hurt anyone. Maybe I do have a little Irish in me after all…I’ll have to do some investigating into my ancestral history.
This cake is cinch to throw together and very un-fussy, it’s only one layer and you only frost the top. Easy. It’s nice and moist thanks to the Guinness and sour cream. I think the bitterness of the beer also cuts the sweetness of the cake a little. The whole thing is topped off with a healthy layer of cream cheese frosting. Absolute heaven I say. I need another slice now….and another pint of Guinness.
Guinness Chocolate Cake
- 1 cup + 2 tablespoons unsalted butter
- 1 cup Guinness (drink the rest while you bake the cake, obvi)
- 3/4 cup cocoa powder
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups sugar
- 2 eggs
- 2/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/3 cups cream cheese
- 1 1/2 cups powdered sugar
- 2/3 cup cream, whipped
Preheat oven to 350
Combine the butter, Guinness and cocoa powder in a medium saucepan. Cook over medium heat until the butter has melted. Set aside to cool for 5 – 10 minutes.
Add the flour, baking soda and sugar to the bowl of a stand mixer. Whisk to combine the dry ingredients. With the mixer on low, slowly pour in the melted chocolate mixture. Next add the vanilla, sour cream and eggs. Mix well to combine. Stop the mixer to scrape down the sides at least once to make sure everything gets well incorporated.
Pour the batter into a greased 10″ angel food pan (or any other straight sided tube pan). Cook the cake for 1 hour. Insert a knife or skewer into the center to check for doneness. If it’s not quite done cook for 15 minutes more. Let the cake cool for 15 minutes before un-molding it. Once you remove it from the cake pan, let the cake cool completely on a wire rack before frosting.
To make the frosting, first whip the cream in a stand mixer until it’s nice and thick and whipped cream like. Transfer the whipped cream to a smaller bowl and set aside. Add the cream cheese to the bowl of the stand mixer and whip until it’s smooth and there are no lumps, about 2 – 3 minutes. Gradually add the powdered sugar to the cream cheese. Beat until the sugar is well combined, scraping down the sides of the bowl as needed. Remove the bowl from the mixer and gently fold in the whipped cream.
Gently spread the frosting over the top of the cake only. This will be a very thick layer of frosting. Thick delicious cream cheese frosting. This is best eaten the same day. Enjoy!
xoxo – J
recipe adapted from Katie Quinn Davies