Chocolate Guinness Cake

 Chocolate Guinness Cake is everything that you would like a cake to be. It is a dark chocolate cake that is not overly sweet. The addition of the Guinness beer makes this delicious cake very moist and helps give the cake a rich chocolate flavor. The sweetness of the cream cheese frosting works nicely with this rich dense cake.

For those of you who do not drink beer, Guinness is a dark stout beer. It is the color of a cup of black coffee. It is an Irish beer and it is very popular around this time of year for all of the St. Patrick’s day parties. It is a very heavy beer with a rich taste that reminds me of chocolate.

  Chocolate Guinness Cake would be a great addition to a St. Patrick’s day menu but it is a cake that would be good for any time of the year.

If you want to try another moist cake that is made with alcohol, check out Rum Cake.

You might also like, Bailey’s Glazed Chocolate Donuts and Bailey’s Bread Pudding.

This cake would be amazing with Baileys Irish Cream Frosting. Recipe instructions are below to bake the cake batter as  cupcakes with the Bailey’s frosting.

SOME THINGS TO KNOW:FAQ’S

• INGREDIENT TIPS:
  • Choose a fresh bottle of Guinness Stout for the best flavor. The beer contributes a rich, malty depth to the cake so the fresher, the better. Use the beer at room temperature to better mix with the other ingredients. Read about Guinness beer.
  • Make sure that your butter is softened for both the cake and the icing. This makes it easier to blend, leading to a smoother batter and frosting.
  • Eggs should be at room temperature to mix more thoroughly into the batter, resulting in a lighter, more uniform texture.
  • Use full fat sour cream for the best moisture and flavor. It makes the cake incredibly tender.

 

SPECIAL EQUIPMENT NEEDED:

• 9-inch Springform Pan or 9″ Cake Pan: The springform pan is ideal for this cake as it allows for easy removal of the cake without damaging it, due to its detachable sides. If you do not have a springform pan, a similar-sized regular round cake pan will work. If you are using a regular cake pan instead of a springform, lining the bottom with parchment paper can help with easy cake removal.
• Medium Saucepan: Used for melting the butter with the Guinness Stout and combining it with the cocoa powder and sugar. A medium-sized saucepan is perfect for this task.
• Mixing Bowls: You will need two mixing bowls: one for mixing the dry ingredients and another larger separate bowl for the wet ingredients.
• Electric Mixer or Hand Whisk: An electric mixer is great for ensuring the eggs and sour cream are well combined, as well as for preparing the icing. If you do not have one, a hand whisk can also do the job, it just requires a bit more effort.
• Measuring Cups and Spoons: Accurate measurements are crucial for baking, so a full set of measuring cups and spoons is essential.
• Rubber Spatula or Wooden Spoon: A spatula or wooden spoon is necessary for folding the dry ingredients into the wet mixture to prevent over mixing and for scraping the batter into the baking pan.
• Wire Rack: After baking, you will need a wire rack to cool the cake completely before icing. Cooling on a rack prevents the bottom from becoming soggy.

SUBSTITUTIONS:

• Use a non-alcoholic stout or dark beer to mimic the flavor of the Guinness without the alcohol content.
• Coconut oil or vegetable oil can be used in place of butter in the cake batter to accommodate dairy free needs. The texture might be slightly different but still delicious.
• Margarine can be used instead of butter for the icing if necessary, though it may affect the flavor and texture slightly.
• Use an equal amount of full fat Greek yogurt as a direct substitute for sour cream for a similar tanginess and richness.
• If you do not have powdered sugar, blend granulated sugar in a blender until it reaches a powdery consistency. Add a tablespoon of cornstarch per cup of sugar to prevent clumping.

HOW TO STORE CHOCOLATE GUINNESS CAKE:

• If your cake is iced, because the icing contains cream cheese and butter, it should be stored it in the refrigerator. Cover the cake with a cake keeper or loosely wrap it with plastic wrap to avoid absorbing any fridge odors and to keep it moist. The cake will keep well for up to 5 days. Let it come to room temperature before serving it for the best flavor and texture.

HOW TO FREEZE CHOCOLATE GUINNESS CAKE:

• It is best to freeze the cake without the  icing. Wrap the cake in plastic wrap, then again in foil to prevent freezer burn. Place the wrapped cake in a freezer bag or an airtight container. The frozen cake can last up to 3 months in the freezer.  Thaw the cake overnight in the refrigerator or at room temperature before icing and serving.
• If you have already iced the cake, freezing can be a bit trickier but it’s still possible. Place the iced cake in the freezer uncovered for about an hour, or until the icing becomes hard. Once the icing is firm, wrap the cake gently in plastic wrap, then in foil, and finally, place it into an airtight container or a freezer bag. This method helps prevent the icing from sticking to the wrap. To serve, thaw the cake in the refrigerator for 24 hours and then let it sit at room temperature for an hour before serving.

Prepare the cake pan . Lightly coat the interior of the pan with vegetable shortening. Add 1 teaspoon of flour to the pan and shake the pan so that the flour coats the entire surface. If you see any spots where the flour does not stick, add more shortening and then flour again.

Combine the flour, baking soda and salt in a bowl and set  the dry ingredients aside.

Pour the Guinness into a large saucepan. Add the butter and heat over medium low heat until the the butter is melted. Whisk in the cocoa powder and sugar.

In a large bowl with an electric mixer, beat the sour cream with the eggs and vanilla.

Add the Guinness mixture and combine thoroughly.

Add the flour mixture and beat until this is all well combined.

Pour the batter into the prepared pan.

Beat the cream cheese and butter together with an electric mixer until fluffy. You can also do this in a stand mixer with a paddle attachment.Add the vanilla and mix in. Slowly add the powdered sugar, mixing in to the cream cheese mixture on very low speed.

Spread the icing evenly over the top of the cake.

You can also bake this batter into cupcakes. This recipe will make 12 cupcakes. The are shown here with Bailey’s Irish Cream Frosting.