Guinness Chocolate Cake

This classic Guinness Chocolate Cake is moist, tender, and has a deep chocolate flavor highlighted by the beer. Topped with a luscious cream cheese frosting, this dessert might just be your new go-to for St. Patrick's Day! Make this with all-purpose einkorn flour or any AP wheat.

Course Dessert

Cuisine American, Irish

Keyword Guinness Chocolate Cake, Guinness Chocolate Cake Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 553kcal

Ingredients

12 Tbsp butter
1 cup Guinness
3/4 cup cacao or cocoa powder unsweetened
3/4 cup sour cream
2 large eggs
1 tsp molasses
1 Tbsp vanilla extract
2 cups sugar
2 1/2 cups all-purpose flour (300g) (we use einkorn flour)
2 1/4 tsp baking soda
3/4 tsp sea salt

Frosting:

8 ounces cream cheese room temperature
2 1/2 cups powdered sugar
1 Tbsp vanilla extract
2 tsp whole milk or heavy cream

Instructions

Preheat the oven to 350°F. Prepare a 9″, straight-sided cake pan by buttering it well, then dust with 1 Tbsp of cocoa powder. Be sure to coat the bottom and sides well by shaking the pan, then tap over a trash can to remove the excess powder.
In a medium saucepan, melt the butter over medium-low heat. Add the Guinness and bring the mix to a simmer.
Remove the pan from the heat and quickly mix the cacao/cocoa powder in the liquid. Whisk until smooth and allow to cool for 10 minutes. This blooms the chocolate and is crucial to the flavor!
In a medium-sized bowl, mix the sour cream, eggs, molasses, and vanilla extract until well combined. In another small bowl, mix the sugar, flour, baking soda, and salt with a whisk until well combined.
After the Guinness/cocoa mix has cooled, add it to the sour cream mix and whisk well.
Add the flour mix to the wet mix and fold gently until just combined. Don’t overmix!
Pour batter into the prepared cake pan and bake for 45-50 minutes or until a toothpick comes out with just a few crumbs on it.
Remove from the oven and let cool (in a pan) on a rack for about 10 minutes. Remove from the pan and allow to cool fully before frosting.
Add the cream cheese to the bowl of an electric mixer (or a large bowl for use with a hand mixer). Mix on low and build up to medium-high speed until the cream cheese is whipped and soft.
Add the powdered sugar slowly, mixing on medium-high until the sugar is combined. Add the vanilla next. Scrape down the sides as needed. Add the milk a little at a time until the frosting is light and fluffy.
Frost just the top of the cake! The finished product should look like a frothy pint of Guinness!

Notes

* This cake is VERY rich! You can split a serving and be satisfied!

Nutrition