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Guinness Chocolate Cake

Guinness Chocolate Cake - A Family Feast
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Guinness Chocolate Cake is a super moist dark chocolate cake with a deep rich flavor and a fluffy cream cheese frosting on top.

Ingredients

Scale

To prepare the cake

Non-stick cooking spray or vegetable shortening, to prepare the pan

2 cups all-purpose flour

2 1/2 teaspoons baking soda

2 teaspoons instant espresso powder

2/3 cup full-fat sour cream

2 large eggs, room temperature

1 tablespoon vanilla extract

1 cup Guinness stout

1 cup (2 sticks) of unsalted butter plus two tablespoons

2 cups caster/super fine sugar (or process granulated sugar in a food processor for a couple of minutes to make your own super fine sugar)

3/4 cup Dutch-process cocoa powder

For the Frosting

8 ounces cream cheese

1 1/4 cups confectioner’s sugar, plus more as needed

1 teaspoon vanilla extract

1/2 cup heavy cream

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spray or grease a 9-inch springform pan and line with a round paper liner. Set aside.
  3. In a large bowl, sift together flour, baking soda, and espresso powder through a fine mesh strainer. Set aside.
  4. In a medium bowl, whisk together sour cream, eggs, and vanilla. Set aside
  5. In a large saucepan, combine Guinness and butter. Heat over low heat, stirring occasionally, until butter is fully melted. Add sugar and cocoa powder and stir to combine. Remove from heat.
  6. Whisk a few spoonfuls of the hot Guiness mixture into the bowl with the sour cream and egg mixture. (This will temper or warm the sour cream/egg mixture so the eggs won’t cook when you add it to the hot Guinness mixture in the next step.)
  7. Pour the tempered sour cream/egg mixture into the saucepan with the Guiness mixture. Whisk to fully combine.
  8. Whisk the dry flour mixture into the saucepan of wet ingredients. Mix to fully combine into a smooth batter with no pockets of flour remaining. Avoid overmixing.
  9. Pour the cake batter into the prepared cake pan. (If using a cake strip, wet and wrap one strip around the pan. If your springform pan tends to leak, loosely wrap a piece of foil around the bottom of the pan too.
  10. Bake for 45 minutes or until the center of the cake is set. Insert a toothpick in the center of the cake. It’s done when the toothpick comes out clean. (Avoid overbaking!)
  11. Cool the cake on a wire rack.
  12. To make the frosting, whip the cream cheese with a mixer until smooth. Sift half of the confectioner’s sugar into the mixing bowl and mix until smooth. Add remaining confectioner’s sugar and mix again until smooth. Add vanilla and heavy cream and mix once again until smooth. Add more confectioner’s sugar if needed, a tablespoon at a time, until you reach a light, smooth and spreadable consistency. (We added approximately two tablespoons extra.)
  13. Run a sharp knife around the edge of the cake before loosening the springform pan clasp. Carefully remove the cake from the pan and peel off the paper liner, then place on a cake serving plate or platter.
  14. Spoon the frosting over the top of the cake. Spread with an offset spatula or the back of a large spoon creating peaks and swirls.

Notes

Recipe adapted from Nigella.com.

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