I promised you that there would be chocolate Guinness cake.
And oh, is there.
Ever since I found this recipe over a month ago, I’ve been practically counting down the days until St. Patrick’s Day. In my head it was like rum cake, only chocolatey and Guinnessy and…really nothing like rum cake at all except for the booze.
I’m just going to cut to the chase. This cake is delicious. Like, so delicious that I literally started dancing when I tasted it. It’s so heavy and dense and fudgy, and the flavor is so rich and dark and complex that I doubt I could do this cake justice in words no matter how much I try.
But trust me on this—it’s delicious.
Unfortunately, my cake is not as beautiful as it is delicious. For some reason, the middle sank while baking, so there’s this crazy big hole in the middle of my cake. I filled the hole with frosting (SO MUCH FROSTING). But I’m naturally not so great at frosting cakes, so it looks kind of messy and there are crumbs of cake in the frosting. Oh well. Appearance does not affect taste whatsoever! See the weird pit?
This is another recipe where you spend like 30 minutes actually working and then you can just act like it was a ton of work. I think the hardest part of this (for me) was putting the frosting on. But that’s probably just because I am frosting-impaired. This is definitely the easiest cake I have ever made.
For this recipe, you’ll need a spring form pan. Also, just a hint: 3/8 cup is such a weird measurement, but don’t worry—it’s just ¼ cup plus 2 tablespoons more.
Chocolate Guinness Cake (from this recipe, which is adapted from Nigella Lawson’s)
For the cake:
1 cup Guinness stout
10 tablespoons unsalted butter
3/8 cup unsweetened cocoa
2 cups sugar
3/8 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking soda
For the frosting:
1 ½ cups powdered sugar
8 oz. cream cheese
½ cup heavy cream
- Preheat oven to 350° and the sides of a spring form pan, lining the bottom with parchment paper.
- In a large saucepan, combine Guinness and butter over medium heat. Heat until butter has melted and then remove from heat. Add cocoa and sugar; whisk to combine.
- In a separate bowl, combine sour cream, eggs, and vanilla—mix well. Add to cocoa mixture and whisk. Add flour and baking soda. Whisk until smooth. Pour into pan and bake 45 minutes to an hour, or until a toothpick inserted comes out clean. Allow cake to cool completely in pan.
- Combine ingredients for frosting. When the cake is cool, frost. The recipe I worked from said to frost only the top of the cake to emulate a pint of Guinness, but since the sides of my cake were not so pretty, I decided that my pint just foamed over.
After one teensy little taste, I was ready to eat the whole cake. Not that I possibly could because it’s so rich, but a girl can dream.
I hope you all had a wonderful St. Patrick’s Day! I know I did—two successful baking adventures, plus as I write this I am baking a loaf of oatmeal bread (which smells absolutely divine) for tomorrow. There’s nothing I love better than the smell of baking bread mixed with the lingering aroma of chocolate cake.