Yesterday I posted about my dad’s outdoor birthday celebration. You may have noticed the yummy cake in a couple photos. It’s the second time I’ve made that cake, and it turned out really well both times, so I decided to blog it! This Chocolate Guinness cake is moist and dense. It’s almost like a thick brownie. And with a thin layer of cream cheese frosting (and some vanilla ice cream!) it’s a very quick and easy treat that anyone will enjoy – especially stout lovers!
I actually got this recipe off of Pinterest, and it appears to have originally come from Simply Recipes. I first made it for St. Patrick’s Day last year. This year I saved it for a special beer lover ;)
The recipe is pretty easy to make as far as cakes go, so if you’re not too confident in the baking department, give this one a try and you just might surprise yourself!
Chocolate Guinness Cake
1 cup stout or porter beer, such as Guinness extra stout
10 tablespoons unsalted butter
3/4 cup unsweetened cocoa
1 1/2 cups superfine sugar
1/2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cream cheese frosting recipe… or just the Betty Crocker can ;)
Instructions
1. Preheat the oven to 350°F. Grease an 8 or 9-inch springform pan with butter and line the bottom with a round of parchment paper. I used a 10-inch springform as that’s all I have, and it works fine, just remember to reduce the baking time accordingly (38-40 minutes or so).
2. In a large saucepan place the beer and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat and allow to come to room temperature.
3. In another bowl beat together (I wisked because I don’t like making unnecessary dishes) the sour cream, eggs, and vanilla extract until very well combined. Add to the butter-beer mixture and whisk together.
4. In another bowl whisk together the flour, baking soda, and salt. Add to the beer-butter mixture and whisk together until it just comes together. Use a spatula to make sure you get the bottom mixed in. Pour into the prepared pan and give the pan a few short drops onto the countertop to shake the air pockets in the batter to the surface and out of the cake. Bake for 50-60 minutes. (40 for 10″ pan, 50 for 9″, 60 for 8″). Chocolate cakes are best when they’re not overbaked. A little underbaked keeps them nice and moist, so start checking your oven 5 minutes beforehand. Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan and pop the ring off the springform.
5 Spread frosting on the cooled cake and serve.
If anyone’s interested, I ate the slice that was directly on the chair. Actually, I shared it with Rob. I need to buy some pretty plates!
