In Our Recipe Box: Guinness Chocolate Cake
In honor of St. Patrick’s Day just around the bend and to celebrate our first recipe post, we thought a cake recipe was in order. Not just any cake, mind you. A Guinness Chocolate Cake that is the perfect combo of decadence, whimsy and, well, Guinness that St. Paddy’s calls for. Once you try this cake it may just become a St. Patrick’s Day tradition . . . it did for us!
Guinness Chocolate Cake
- 1 cup + 2 tbsp unsalted butter
- 1 cup Guinness
- 3/4 cup Dutch process cocoa, sifted
- 2 + 1/4 cup all purpose flour, sifted
- 2 tsp. baking soda
- 2 cups sugar
- 2 medium eggs
- 2/3 cup sour cream
- 1 tbsp. good quality vanilla extract
- 1 + 1/3 cup cream cheese
- 1+1/2 cup powdered sugar, sifted
- 2/3 cup cream, whipped
Preheat oven to 350F.
- Add butter, cocoa and Guinness to a saucepan. Warm over a medium heat and stir until melted. Set aside for 5 to 10 minutes to cool slightly.
- Add flour, baking soda and sugar to a large mixing bowl and mix together well. Pour in the Guinness/cocoa/butter mixture, lightly combine, add the eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.
- Pour into a greased and lined 10″ angel food pan (or another straight-sided tube pan) and cook in the oven for 1 hour to 1 hour 15 minutes, or until a skewer comes out clean from the centre of the cake.*Note: Start checking for doneness after 1 hour. This cake is very moist inside, so use your judgment regarding the skewer test. Do not leave in the oven until the cake has totally dried out — cook long enough so there is no uncooked cake on the skewer but there may be a few moist crumbs sticking to it after an hour of cooking.
- Leave to cool for 10 to 15 minutes before removing from the cake tin and placing on a wire wrack to cool completely.
- Place the cream cheese into the bowl of a mixer and beat on a low-medium speed using a whisk attachment. Whisk until the cheese is smooth and there are no big lumps remaining.
- Gradually, using a large spoon, add in the sifted powdered sugar and beat gently to combine. After 2 to 3 minutes, stop the machine, scrape any excess frosting from the sides of the bowl and beat on medium speed until lump free.
- Remove bowl from mixer and gently fold in the whipped cream, mixing to fully combine.
- Place cooled cake on a cake stand and add the frosting, spreading out just to the edge without going over the side (never go over the sides of the cake) until the cake resembles a pint of Guinness