Chocolate Guinness Cake Recipe, Whats Cooking America (2024)

Print

Prep Time

30 mins

Cook Time

50 mins

Total Time

1 hr 20 mins

Author: What's Cooking America

Chocolate Guinness Cake:

• 2eggs,room temperature and beaten
• 2/3cupsour cream
• 3teaspoonspure vanilla extract
• 1cupGuinness stout beer*
• 1/2cupbutter,softened
• 2cups granulatedsugar
• 3/4cup unsweetenedcocoapowder
• 2cups all-purposeflour
• 1 1/2teaspoonsbaking soda
• Unsweetenedcocoapowder (for garnish)

Cream Cheese Frosting:

• 1(8-ounce) packagecream cheese,softened
• 1 1/2cupspowdered sugar(confectioners' sugar)
• 1/2cupheavy whipping cream
• 1teaspoonpure vanilla extract

Chocolate Guinness Cake Instructions:

1. Cake Preparation:

2. Preheat oven to 350 degrees F. Line a 9-inchspringform panwith parchment paper. Grease the parchment paper and sprinkle it lightly with granulated sugar.

3. In a small bowl, combine the eggs, sour cream, and vanilla extract; set aside.

4. In a large saucepan over medium-low heat, add the beer and butter. Heat just until the butter is melted; remove from heat.

5. Off the heat, whisk in the sugar and cocoa powder into the melted butter mixture until blended. Add the prepared egg mixture and whisk again until the eggs are well combined. Add the flour and baking soda and whisk together until smooth.

6. Pour the cake batter into the prepared springform pan.

   See Also

   North East Family Fun : Easy Classic Christmas Cake Recipe (Inspired by Mary Berry)

7. Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean or theinternal temperatureregisters approximately 205 to 209 degrees F. on yourcooking thermometer.

9. Remove from oven and let the cake cool completely in the pan on a wire rack. When the cake has cooled, remove the sides of the springform pan. Remove the cake from the pan and place on a serving platter.

10. Prepare the Cream Cheese Frosting. Frost only the top of the cake with the Cream Cheese Frosting so it resembles a frothy pint of beer. Dust the top with cocoa powder for garnishment.

11. Cakes frosted with a cream cheese frosting should always be refrigerated until ready to serve.

12. Makes 10 to 12 servings.

14. Cupcake Preparation:

15. 

16. Preheat oven to 350 degrees F. Lightly grease 24 muffin tins or line with cupcake liners.

17. In a small bowl, combine the eggs, sour cream, and vanilla extract; set aside.

18. In a large saucepan over medium-low heat, add the beer and butter. Heat just until the butter is melted; remove from heat.

19. Off the heat, whisk in the sugar and cocoa powder into the melted butter mixture until blended. Add the prepared egg mixture and whisk again until the eggs are well combined. Add the flour and baking soda and whisk together until smooth.

20. Divide the batter equally between the muffin tins, filling each approximately 3/4 full.

21. Place filled muffin tins on middle and bottom rack of oven. Bake for approximately 12 minutes and then rotate the pans between oven racks. Bake for another 12 to 13 minutes until the cupcakes have risen and theinternal temperatureregisters approximately 205 to 209 degrees F. on yourcooking thermometer.

22. Remove from oven and let cupcakes completely cool on a wire rack before turning out.

25. Prepare the Cream Cheese Frosting. Top each cupcake with a heap of Cream Cheese Frosting and spread to edges. If desired, dust the top of each frosted cupcake with cocoa powder for garnishment.

26. Cupcakes frosted with a cream cheese frosting should always be refrigerated until ready to serve.

27. Makes about 24 cupcakes.

Cream Cheese Frosting Instructions:

1. In a large bowl, using a high speed mixer, beat the cream cheese until fluffy.

2. Add powdered sugar, cream, and vanilla extract. Continue beating until frosting is smooth (but do not over beat).

3. NOTE: If icing seems too thin, add powdered sugar, 1 tablespoon at a time. If it seems too thick, add some milk, 1/4 teaspoon at a time, until icing reaches desired consistency (it doesn't take much liquid to thin it out).

4. Cover with plastic wrap and refrigerate until ready to use. Frosting can be made several hours ahead of time and refrigerated. This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.

Additional St. Patrick’s Day Recipes:

Corned Beef Bubble and SqueakBubble and Squeak is a traditional Monday lunch in England to take the leftover potatoes and vegetables from Sunday supper and fry it up to enjoy for lunch the next day. The odd name is said to come from the noises made while cooking it.

Guinness Beef Stew – Irish Beef StewMost every pub you visit in Ireland will offer Beef and Guinness Stew on the menu. Stewing the beef in Guinness stout beer tenderizes the beef and adds a robust, malty flavor to the stew.

Irish Lamb StewTraditionally Irish lamb stew is cooked with lamb meat (neck bones or shanks) and root vegetables such as potatoes and onions with water. The stew is cooked over low heat until the meat is fall apart tender.

Dublin Coddle
A favorite Dublin dish of potatoes, onions, bacon rashers and pork sausages slow cooked together for the ultimate comfort meal.

Irish Soda BreadHere’s a wonderful traditional Irish Soda bread recipe that can be found in homes and markets all over Ireland. In the United States, Irish Soda bread is popular to accompany Corned Beef and Cabbage when celebrating Saint Patrick’s Day.

Corned Beef and CabbageMy family and I look forward to enjoying corned beef and cabbage dinner as part of celebrating Saint Patrick’s Day every year. This is a great no-fuss meal to serve on Saint Patrick’s Day or any day that you desire.

Irish Sausage RollsIn Ireland, sausage rolls are very popular. You can find them served at pubs, at home parties, and can even be purchased ready made at bakeries.