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Chocolate Guinness cake

By Jacob Roloff



  • 1 cup Guinness stout

  • 1/2 cup 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


  • 1 package (8 ounces) cream cheese, softened

  • 1-1/2 cups confectioners' sugar

  • 1/2 cup heavy whipping cream


  • Preheat oven to 350°. Grease a 9-inch spring form pan and line the bottom with parchment paper; set aside.

  • 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.

  • Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool completely in pan on a wire rack. Remove cake from the pan and place on a platter or cake stand.

  • In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not overbeat). Frost top of cake. Refrigerate leftovers.

Happy St-Patrick’s Day!