I frosted this cake on my lunch break.
I also managed to pump gas, get a few groceries, bring Elliot out twice for backyard-prancing, make a disaster of the kitchen, take photos, give Elliot a strawberry, make two willy-nilly veggie burritos, and then zoom back to work.
Get your very own flags here: Guinness Chocolate Cake Flags!
Last night, I ate cake before dinner, appetizer-style. Eating dessert first is where it’s at, especially on St. Patrick’s Day Eve. I think it should be a tradition.
Now, about this cake. It’s stout, dark and handsome; it’s dense and chocolatey.
The truth is, I love this cake. I may as well marry it.
What I’m trying to say with my lunch story, messy kitchen, and beer cake is:
Guinness Chocolate Cake
Recipe adapted from the Barrington Brewery, via Smitten Kitchen
- 1 cup Guinness, or any stout beer
- 1 cup (2 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder, preferably Dutch-process
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 t baking soda
- 3/4 t salt
- 2 large eggs
- 2/3 cup sour cream
- Preheat the oven to 350°F. Spray a bundt pan very well; getting in all the nooks and crannies. Set aside.
- Bring the Guinness and butter to a simmer in a heavy saucepan over medium heat. When the butter is melted, add the cocoa powder and whisk until mixture is smooth. Cool slightly.
- Whisk the flour, sugar, baking soda, and salt in a medium bowl to blend. In a large bowl using an electric mixer, beat the eggs and sour cream. Add Guinness-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Pour batter into prepared bundt pan.
- Bake cake until tester inserted in the center comes out clean, about 45-55 minutes (check after 35 minutes). Transfer cake to rack; cool completely in the pan, then turn cake out onto a cake plate and frost.
Starry fluffy frosting.
Fluffy Cream Cheese Topping
Recipe adapted from Nigella Lawson
- 1 1/4 cups + 1/2 cup confectioners’ sugar
- 8 oz. cream cheese, at room temperature
- 1/2 cup heavy cream
- Beat together the confectioners’ sugar and cream cheese until smooth, add heavy cream, and mix until smooth. Spread over the top of the cake. If planning to pipe the frosting, add an additional 1/2 cup powdered sugar and then pipe it onto the cake. Just so it resembles a frothy pint of Guinness!
We go together like Guinness and chocolate.
P.S. For more tasty beer baking try: Beer Spice Cake + Brown Butter Icing.