Chocolate (preferably dark).
Beer (preferably dark).
Chocolate and beer (preferably dark) together?
I know some people for whom this flavor combination causes taste bud bliss so I was pretty excited when I discovered this recipe for Chocolate Guinness Cake. It’s in a book I am going to bake my way through called Naked Cakes. I’m so excited to bake the cakes in the book and since today is St. Patrick’s Day, the Chocolate Guinness Cake is a perfect choice for the start of what will probably prove to be a very fun baking journey.
It’s got a strong flavor, which makes sense considering the ingredients (stout beer, bittersweet chocolate and cocoa powder) but it also wasn’t as sweet as I expected it to be. That’s a weird description, but it’s a cake with substance! The sweet frosting creates a beautiful balance. It’s got a great texture–really spongy and moist.
It’s a Chocolate Guinness Cake for goodness sake–what could be wrong with that?!
If you love dark beer and you love dark chocolate, or even if you love chocolaty beer, you’re going to love this cake.
The frosting recipe calls for mascarpone cheese. I didn’t need a whole package of mascarpone (I’m too cheap to buy it) and the recipe calls for only 2 Tablespoons. Instead, I used cream cheese and heavy cream because those two ingredients, plus the butter (already called for in the frosting recipe) are considered a mascarpone substitute. I wasn’t too concerned about it and the frosting was delish.
Enjoy for St. Patrick’s Day or any special celebration!
- Cake Ingredients:
- 2 ¼ sticks butter, softened
- 1 ¼ cups soft dark brown sugar
- ½ teaspoon pure vanilla extract
- 2 eggs
- 3 ½ oz. bittersweet chocolate, melted
- generous 2 cups self-rising flour, sifted
- ½ cup unsweetened cocoa powder, sifted, plus extra for dusting
- 1 cup Guinness or stout
- ⅔ cup sour cream
- ⅔ cup white chocolate chips
- Frosting Ingredients:
- 2 generous cups confectioners’ sugar, sifted
- 1 Tablespoon butter, softened
- 2 Tablespoons mascarpone cheese
- a little milk (if needed)
- Preheat the oven to 350 degrees.
- Cream together the butter and dark brown sugar.
- Add the vanilla and eggs and whisk together.
- Add the melted chocolate, flour, cocoa, Guinness and sour cream and whisk until everything is incorporated. Stir in the white chocolate chips and spoon the mixture into a prepared Bundt pan.
- Bake for 30-40 minutes, until the cake springs back to the touch and a knife inserted into the center comes out clean.
- Allow the cake to cool completely in the pan, then turn out onto a wire rack.
- For the frosting, whisk together the confectioners’ sugar, butter, and cheese until you have a smooth, thick icing, adding a little milk if the frosting is too stiff.
- Spread the frosting over the top of the cake and dust with cocoa powder.
- This cake will keep for up to two days stored in an airtight container.
You might also like this Chocolate Kahlua Cake!