- 1 cup Guinness (dark beer)
- 1/2 cup butter, cubed
- 2 cups sugar
- 3/4 cup baking cocoa
- 2 eggs, beaten
- 2/3 cup sour cream
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups confectioners' sugar
- 1/2 cup heavy whipping cream
- Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
- In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
- Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.
- In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers. Yield: 12 servings.
Reviews for Chocolate Guinness Cake
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One of the best, if not THE best chocolate cake I have ever had! Had a dinner party for 8 and everyone loved it! Served the leftovers at a tailgate the next day -- everyone loved it there as well!
This was great. It had a delicious chocolate taste that was really enhanced b
y the beer. I made it for a St Patricks day dinner and everyone loved it! To whiskeydrinkingcowgirl. A cake falls when the ingredients have not been mixed properly. I would make sure all the ingredients are well mixed.
One of the best cakes I have ever made. And maybe the easiest recipes to follow (except the part about using a small saucepan - medium works better to handle all of the ingredients). I wouldn't change a thing about this recipe- it comes out great every time! And everyone loves it!!
What more needs be said, this cake was incredible!
This cake is awesome! I also listened to the advice some gave and whipped most of the whipping cream to make the frosting fluffier and not so runny. It seems to make way too much for the cake though, so I dip plain cookies in the leftover frosting.