Description

A rich, moist chocolate cake made with Guinness stout, giving it a deep flavor and incredibly tender texture, topped with a creamy frosting reminiscent of a frothy pint.

Ingredients

Units Scale

1 cup Guinness stout
1/2 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup heavy cream (for frosting)
8 oz cream cheese, softened (for frosting)
1 1/4 cups powdered sugar (for frosting)

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Instructions

Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan.
In a saucepan, heat the Guinness and butter over medium heat until the butter is melted. Remove from heat and whisk in the cocoa powder and sugar.
In a separate bowl, mix sour cream, eggs, and vanilla. Add to the Guinness mixture and whisk until smooth.
In another bowl, sift together flour, baking soda, and salt. Gradually add to the wet ingredients, whisking until well combined.
Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cool the cake in the pan, then transfer to a wire rack.
For the frosting, beat the cream cheese until smooth. Add powdered sugar and mix until combined. Gradually add cream and whip until soft peaks form.
Frost the cooled cake and serve.

Notes

Ensure the cake is fully cooled before frosting to prevent melting.
You can substitute Greek yogurt for sour cream if desired.
This cake tastes even better the next day as flavors develop.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 32g
Sodium: 210mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 5g
Cholesterol: 75mg