Double Chocolate Guinness Cake
This rich, moist, and decadent Double Chocolate Guinness Cake cake perfectly combines dark chocolate and the iconic Irish beer, Guinness. The deep, malty flavors of the stout add depth and complexity to the chocolate, making this cake a unique and indulgent dessert that will satisfy even the most discerning sweet tooth. The perfect way to celebrate St. Patrick's Day and a sure favorite for chocolate and beer lovers!
Ingredients
FOR THE CAKE
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp instant espresso powder or instant coffee
- 1/2 tsp salt
- 1 cup chocolate chips
- 3 large eggs room temperature
- 2/3 cup sour cream
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup Guinness Stout Beer
- 1/2 cup butter melted
- 2 tsp vanilla extract
FOR THE CREAM CHEESE FROSTING
- 1 package 8 ounces cream cheese, softened
- 1/2 cup unsalted Butter softened
- 3½ cups Confectioners or Icing Sugar
- 1 tsp Vanilla Extract
Instructions
FOR THE CAKE
- Preheat oven to 350 F. Butter a 9-inch springform pan and line the bottom with parchment; set aside.
- Sift together the flour, cocoa powder, baking powder, baking soda, instant espresso powder, and salt.
- Get 2 tablespoons of the cocoa mixture and mix it with 1 cup of chocolate chips. Just coat the chips with the cocoa and flour mixture. Set aside.
- Beat the eggs and sour cream. Add the sugar, Guinness beer, melted butter, and vanilla extract. Mix well to combine.
- Slowly add the flour mixture to the beer mixture and mix well until combined.
- Fold in the chocolate chips and mix until smooth. Pour batter into prepared pan.
- Bake in the preheated oven for 45-50 minutes or until a tester comes out clean. Oven temperatures vary so adjust the baking time accordingly. Place the cake pan on a wire rack. After 20 minutes remove the cake from the pan and allow it to cool completely before topping it with the cream cheese frosting.
FOR THE CREAM CHEESE FROSTING
- Using an electric mixer, beat together the softened cream cheese and butter until smooth. On low speed, add the powdered sugar one cup at a time and continue until the mixture is smooth and creamy. Beat in the Vanilla extract. Spread evenly on top of the cooled cake.
Notes
TIPS & TRICKS
The coffee is added to enhance the flavor of the chocolate. You won't taste the coffee. If you don't like it, simply omit it.
This cake may also be baked in a 10-inch cake pan. If you wish to shorten the suggested baking time, I suggest splitting the batter into two and baking it in 8-inch baking pans.
This cake has butter so once chilled, the cake needs to come to room temperature first before serving so it doesn't get dense or firm when you cut it. If you can't wait until the cake turns into a softer consistency after chilling, I suggest warming the slice you wish to serve or eat for a few seconds in the microwave. Alternatively, serve it warm with ice cream - it's so heavenly eaten this way, too. The cake itself can be stored at room temperature for 2 days. Just frost when you are ready to serve! Enjoy this absolutely delicious cake!
Nutrition
Calories: 600kcalCarbohydrates: 90gProtein: 5gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 98mgSodium: 298mgPotassium: 210mgFiber: 3gSugar: 66gVitamin A: 625IUVitamin C: 0.1mgCalcium: 69mgIron: 3mg
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