Description
This rich and moist Guinness Chocolate Cake is a decadent treat that combines the deep flavors of stout beer with smooth cocoa. Perfect for chocolate lovers looking for an indulgent dessert with a unique twist, this cake is easy to make and sure to impress at any gathering.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup Guinness stout beer
- ½ cup unsalted butter (1 stick)
- 2 large eggs
- 1 cup sour cream
- 2 tsp pure vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly to prevent sticking and set aside.
- Melt Butter and Guinness: In a small saucepan over low heat, melt the unsalted butter together with the Guinness stout until the mixture is smooth and fully combined. Remove from heat and let it cool slightly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt until evenly combined.
- Combine Wet and Dry Ingredients: Pour the melted butter and Guinness mixture into the dry ingredients. Stir gently to combine. Then add in the eggs, sour cream, and vanilla extract. Mix until just combined, being careful not to overmix to keep the cake tender.
- Fill Pans and Bake: Divide the batter evenly between the two prepared cake pans. Place them in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and let them cool in their pans for about 10 minutes. Then transfer the cakes to wire racks and allow them to cool completely before frosting or serving.
Notes
- Ensure the butter and Guinness mixture has cooled slightly before adding to avoid cooking the eggs prematurely.
- You can frost this cake with a classic cream cheese frosting or a rich chocolate ganache for added indulgence.
- Use high-quality cocoa powder for the best chocolate flavor.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- You can substitute sour cream with Greek yogurt if desired for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
