Guinness, Ireland’s iconic stout, delivers a deep malty flavor that transforms into a decadent chocolate cake. This moist treat gains popularity for its indulgent texture and rich taste. The recipe boosts the chocolate sponge with stout, sour cream for tenderness, and a tangy cream cheese frosting.
Cake Ingredients
- 225g unsalted butter, cubed
- 225ml Guinness
- 100g cocoa powder
- 375g caster sugar
- 2 eggs
- 150ml soured cream
- 2 teaspoons vanilla paste
- 275g plain flour
- 2 teaspoons bicarbonate of soda
Frosting Ingredients
- 250g full-fat cream cheese
- 150g icing sugar
- 1 tablespoon cornflour
- 150ml double cream
Step-by-Step Instructions
Preheat the oven to 180°C/160°C fan. Butter and line the base of a 23cm loose-bottomed cake tin.
Pour the Guinness into a saucepan and add the cubed butter. Simmer gently, then reduce heat and stir until the butter melts. Remove from heat.
Whisk in the cocoa powder and caster sugar until smooth. In a jug, beat the eggs with soured cream and vanilla paste, then incorporate into the Guinness mixture.
Sift in the flour and bicarbonate of soda, stirring until combined. Pour the batter into the prepared tin and bake for 50-60 minutes. Test with a skewer in the center—it should emerge clean. If needed, bake an additional 10 minutes.
Cool the cake in the tin. For the frosting, beat the cream cheese until smooth. Gradually add the icing sugar and cornflour, beating continuously.
Whip the double cream to soft peaks in a separate bowl. Fold into the cream cheese mixture one spoonful at a time. Spread evenly over the cooled cake and slice to serve.
