Guinness Chocolate Stout Cake with Tangy Frosting
Moist, almost fudgy Guinness chocolate stout cake with gentle bitterness from dark stout, topped with a cool, tangy cream cheese frosting.
Equipment
- 9-inch (23 cm) round springform or deep cake pan
- Parchment paper
- Medium saucepan
- Whisk
- Large mixing bowl
- Hand mixer or stand mixer (paddle attachment)
- Wire rack
- Baking sheet (optional, to set pan on)
- Offset spatula or spoon (for frosting)
Ingredients
For the Guinness chocolate stout cake
- 240 ml Guinness or other dark stout at room temperature
- 225 g unsalted butter cut into pieces
- 75 g unsweetened cocoa powder preferably Dutch-process, sifted
- 350 g granulated sugar
- 120 g full-fat sour cream at room temperature
- 2 large eggs at room temperature
- 2 1/2 tsp vanilla extract
- 250 g all-purpose flour
- 2 1/2 tsp baking soda
- 1/2 tsp fine sea salt
For the cream cheese frosting
- 225 g full-fat block cream cheese softened to cool room temperature
- 150 g powdered (confectioners’) sugar sifted
- 2 tsp cornstarch (cornflour) to help thicken
- 120 ml heavy cream or whipping cream cold
- 1 tsp vanilla extract
- fine sea salt small pinch (optional, to balance sweetness)
Instructions
- Prepare the pan and oven: Heat the oven to 180°C / 160°C fan / 350°F. Butter a 23 cm (9-inch) round springform or deep cake pan, line the base with parchment, then butter the parchment and lightly flour the sides. If your pan is very light and thin, place it on a baking sheet to help the cake bake more evenly.
- Warm the stout and melt the butter: In a medium saucepan, combine the Guinness and butter. Set over medium heat and warm until the butter is fully melted and the mixture is hot but not boiling. Remove from the heat.
- Bloom the cocoa and dissolve the sugar: Whisk the sifted cocoa powder into the warm stout-butter mixture until completely smooth and glossy. Add the sugar and whisk again until you no longer feel any graininess at the bottom of the pan. Let this chocolate base cool for about 5–10 minutes; it should be warm to the touch, not hot.
- Mix in sour cream, eggs, and vanilla: In a small bowl or jug, whisk together the sour cream, eggs, and vanilla until smooth. Slowly pour this mixture into the slightly cooled chocolate base, whisking constantly, until the batter looks shiny and unified.
- Combine dry ingredients: In a separate large bowl, whisk together the flour, baking soda, and salt until well combined.
- Bring the batter together: Pour the wet chocolate mixture into the bowl with the dry ingredients and gently mix just until you no longer see dry flour (do not overmix). The batter will be quite thin and pourable.
- Bake the cake: Pour the batter into the prepared pan. Bake for 45–55 minutes, rotating the pan once after about 30 minutes if needed, until the top springs back lightly and a skewer comes out with a few moist crumbs but no wet batter (tent loosely with foil for the last 10–15 minutes if browning too quickly).
- Cool completely before frosting: Cool in the pan on a wire rack for 30–40 minutes. Run a thin knife around the edge, release the springform ring (or turn out of a regular pan), and cool completely to room temperature (another 45–60 minutes).
- Make the cream cheese frosting base: Beat the softened cream cheese until smooth and slightly fluffy, about 1 minute. Add the powdered sugar and cornstarch in 2–3 additions, mixing on low until combined then on medium until smooth. Mix in vanilla and a pinch of salt, scraping down the bowl as needed.
- Whip the cream and lighten the frosting: In a separate chilled bowl, whip the cold heavy cream to soft peaks. Fold or beat the whipped cream into the cream cheese mixture in 2–3 additions until thick, smooth, and spreadable. If loose, refrigerate 10–15 minutes to firm slightly.
- Frost the cake: Place the cooled cake on a serving plate. Spoon frosting onto the center and gently spread toward the edges, keeping it slightly thicker in the center; swirl the top with an offset spatula or the back of a spoon.
- Slice and serve: Cut with a sharp thin-bladed knife, wiping between cuts. For best flavor, let the cake sit several hours (or make ahead for the next day).
Nutrition
Calories: 520kcalCarbohydrates: 65gProtein: 6gFat: 27gSaturated Fat: 16gCholesterol: 105mgSodium: 420mgPotassium: 210mgFiber: 3gSugar: 45gVitamin A: 900IUCalcium: 80mgIron: 3.5mg
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