Description
This rich and moist Guinness Chocolate Cake blends the deep, malty flavors of Guinness stout with the intense taste of cocoa for a decadent dessert. Perfect for special occasions or anytime you crave a luscious chocolate treat with a unique twist.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ tsp baking soda
- ¼ 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 and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly 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, then 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 evenly combined.
- Combine Wet and Dry Ingredients: Pour the warm Guinness and butter mixture into the dry ingredients, mixing gently. Then add the eggs, sour cream, and vanilla extract, stirring just until the batter is well combined without overmixing.
- Fill and Bake: Evenly divide the batter between the two prepared cake pans and bake in the preheated oven for 30 to 35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes to set, then transfer them to wire racks to cool completely before frosting or serving.
Notes
- Use room temperature eggs for better mixing and texture.
- Ensure butter and Guinness mixture is not too hot when combined with eggs to avoid curdling.
- For extra flavor, frost with a cream cheese or chocolate ganache frosting.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The alcohol in Guinness mostly cooks off during baking, leaving the rich flavor behind.
