Chocolate Guinness Cake
One bite and everyone will propose a toast to this silky-smooth chocolate Guinness cake. The cream cheese frosting reminds us of the foamy head on a perfectly poured pint. —Marjorie Hennig, Seymour, Indiana
Ingredients
- 1 cup Guinness (dark beer)
- 1/2 cup Kerrygold Salted Butter, cubed
- 2 cups sugar
- 3/4 cup baking cocoa
- 2 large eggs, beaten, room temperature
- 2/3 cup sour cream
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- TOPPING:
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups confectioners' sugar
- 1/2 cup heavy whipping cream
Reviews
So very disappointed. The cake sunk in the middle and had a crusty looking lighter color brown in the middle. I usually use a hand mixer on a low setting but this recipe said "combine" therefore I used a whisk until all was combined. I needed this for our Easter dinner. Now I need to go to the supermarket to buy a cake. I will cut it in pieces later to see if it tastes any good. I can't serve it as is. I am not too sure if I should even bother making the icing. This turned out to be an expensive cake re: the guinness beer that no one will drink.
I made this for St. Patrick's Day. It is a moist cake but doesn't taste chocolatey at all. It tastes like beer. The frosting was quite runny so I added additional powdered sugar trying to thicken it up some but it didn't work. It stayed runny even after refrigerating. It tasted good though. I poured it over the cake. My husband liked it but he loves beer.
I made this for St. Patrick’s Day this year. It’s a tasty moist chocolate cake, and the frosting set it off perfectly. The frosting was very soft, but keeping the frosted chocolate Guinness cake in the refrigerator until serving time kept it all together. I’ll be making this again for my annual St. Patrick’s Day party next year!
This was a rich, dense cake that tasted good. The frosting recipe, as written, comes out thin and runny. It tasted good, but was not like the picture. If I make this again, I will try whipping the cream first, as others have suggested.
Dry? Mine was moist & ever so tasty. Perhaps Judi over baked or her oven needs adjusted. I did reduce sugar to 1-3/4 C, but otherwise followed the recipe. Definitely on my ‘again’ list.
Dry but festive
Wow! I made this for St. Patrick’s Day and it is great! Mine tastes like very dark but sweet enough chocolate and it is so moist and rich! My cake also sunk in the middle but this didn’t seem to detract from the final deliciously topped cake at all. I used alcohol free dark beer and made 1 1/2 times the recipe because my springform is larger. It worked perfectly. I’m not normally a fan of chocolate cake, but the dark beer really turned the corner and made a chocolate cake I really love! Thanks for the recipe!
I am a very seasoned cook, make everything from scratch. Made just as written, cake sunk in middle and icing is like soup.
I made these as cupcakes and they are very good and moist! I took the recommendation and cut the baking soda to 1 1/4 tsp. Cupcakes took about 12 minutes to cook. The icing is more of a challenge. I made it as directed and it was thin and soupy and just didn't seem right. I read another comment that said they mixed the heavy cream alone until it was stiff and folded it into the mixed cream cheese and powdered sugar. I would highly recommend using this method. I also added about a tablespoon of bailey's into the cream cheese and powdered sugar and it tasted great. I would recommend this recipe.
I bake often and this is recipe is a keeper. The cake is delicious and the topping is fantastic!