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Chocolate Guinness Cake

Ingredients

  • 1 cup Guinness (dark beer)
  • 1/2 cup butter, cubed
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 2 large eggs, beaten
  • 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

Directions

  • 1. Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
  • 2. 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.
  • 3. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.
  • 4. 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.

Nutrition Facts

1 slice: 494 calories, 22g fat (13g saturated fat), 99mg cholesterol, 288mg sodium, 69g carbohydrate (49g sugars, 2g fiber), 6g protein.

Reviews

Average Rating:
  • Dana
    Mar 28, 2019
    i made this cake for St. Paddy's day and everyone loved it! it was moist and so good.
  • kerrbear
    Dec 31, 1969

    Awesome cake. Love to make

  • Dkawaller
    Mar 17, 2018

    My guests loved the cake. Easy to make and came out exactly like the picture. Will definitely make again.

  • twoakita
    Feb 20, 2018

    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.

  • sstetzel
    Dec 31, 1969

    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 Stetzel

    Recipe Support Specialist

    Taste of Home Magazine

  • Goblinark
    Sep 22, 2017

    Recipe was a complete success! I followed the it ~almost~ exactly. I substituted all-purpose-flour for cake flour. And I find doing personal sized cakes is much better. Took about 20 minutes for mini cakes in the oven. I also made my own cream cheese icing.

    They were ~very moist~, and surprisingly delicious! Much sweeter than I was expecting, which is fine because I LOVE SWEET!

    Next time I may make a ganache.

  • Debra
    Dec 31, 1969

    I made this cake and it was not what I expected or saw in the picture. It was not DARK and made way more then the recipe said. I used Guinness Stout beer but it did not come out dark and chocolate tasting(it was more like a gingerbread cake). It was good, but not what the picture looked like. What might have gone wrong?

  • Remenec
    Apr 4, 2016

    I made this for a St. Patrick's day dessert. It was easy to make and tasted pretty good. I think the Guinness beer took away some of the chocolate flavor, though. I used dark cocoa powder and still thought it lacked chocolate flavor. I would definitely add more cocoa powder and maybe some extra sugar to sweeten it up a bit. The texture was very moist, though, and my kids loved it!

  • love2cooktoo
    Sep 18, 2015

    Very moist and tastes OK. Not sure I will make it again though. There is a strong flavor to the cake that I do not really like. Also, I had to add vanilla to the frosting. Otherwise, I didn't change anything. Perhaps it will taste better tomorrow...some things are like that! One thing I really liked about the recipe is that it is quick to make and I did not have to get out my big mixer.

  • CherylShumaker
    Sep 5, 2015

    Delicious! My husband & kids both agree!

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