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 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
unfortunately i have to rate it before i can ask a question... sounds delicious and i want to make it, but what brand/kind of cocoa powder is everyone using? from reading up on cocoa powders, dutch seems to be the best/most flavorable, bug of course the most expensive. appreciate any feedback!
I made this cake for my birthday celebration last week and, wow, it was a huge hit! Everyone raved about it. It was moist, rich and oh so yummy! After reading reviews for the frosting, I mixed a couple teaspoons of the cream with the cream cheese and sugar, whipped the remaining cream, then folded the two together. Perfection! Thanks again, TOH, for another fabulous recipe!
AMAZING flavor. Rich and delicious. Made it for Christmas and everyone loved it.
So delicious! The guinness gives this cake a rich chocolate flavor that we all loved. The cream cheese frosting was so good I saved the leftover for serving on other desserts.
I've made this for St. Patrick's Day a few different times and it always turns out moist and big hit with everyone!
i made this cake for St. Paddy's day and everyone loved it! it was moist and so good.
Awesome cake. Love to make
My guests loved the cake. Easy to make and came out exactly like the picture. Will definitely make again.
I love this cake and so does everyone else. I've made it twice and each time it sinks in the middle. No one has given me a reason. Would someone please tell me why it sinks and how to fix it.
Hi Debra,My guess would be your cocoa powder, different brands vary in color intensity. This recipe yields around 5 cups of batter, that should easily fit in a 9" springform pan.Hope this helps!Sue StetzelRecipe Support SpecialistTaste of Home Magazine