Description
This Guinness Chocolate Cake is a rich and moist dessert that perfectly combines the deep flavors of Guinness stout with decadent cocoa powder. The cake is tender and flavorful, making it an ideal treat for celebrations or any chocolate lover’s craving. It features a smooth, fudgy texture with a subtle hint of beer bitterness that enhances the chocolate experience.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup Guinness stout beer
- ½ cup unsalted butter (1 stick)
- 2 large eggs
- 1 cup sour cream
- 2 tsp pure vanilla extract
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans to prevent sticking.
- Melt butter and Guinness: In a saucepan over low heat, melt the unsalted butter together with the Guinness stout until the mixture is smooth and combined. Remove from heat.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt until well combined.
- Combine wet and dry mixtures: Pour the melted butter and Guinness mixture into the bowl of dry ingredients. Stir gently to combine.
- Add remaining wet ingredients: Add the eggs, sour cream, and vanilla extract to the batter. Mix just until all ingredients are incorporated and the batter is smooth, being careful not to overmix.
- Fill pans and bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to wire racks to cool completely before frosting or serving.
Notes
- Ensure that the Guinness and butter mixture is not too hot before adding to dry ingredients to prevent curdling the eggs.
- The cake pairs beautifully with cream cheese or chocolate ganache frosting.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- You can substitute sour cream with Greek yogurt for a slight tang and healthier option.
- Room temperature eggs blend better into the batter, improving texture.
