Chocolate Guinness Cake with Cream Cheese Frosting

December 14, 2010


sweet and savory kitchens chocolate guinness cake

Margaux says…

I’m a sucker for recipes that have ingredients you wouldn’t normally put together, like this one.  So when Aunt Suzy told me about this cake last year, I had to try it!  And oh, is it heavenly.  It’s rich, dense and chocolatey, and the frosting is fluffy, tangy and light…a perfect combination!  It’s always a hit with everyone.  It’s also a good dessert for St. Patrick’s day…for obvious reasons!  🙂

Sweet and Savory Kitchens Chocolate Guinness Cake

Aunt Suzy says . . .

Our friend Pat Eaton, of Madison, Wisconsin, served this when we were visiting them a couple of years ago.   I made it very shortly after returning home for a card party and it was a hit.  This is a very easy cake to make, with a method similar to Texas Cake.  I don’t have a spring form pan, so I used an 8×8 cake pan after researching Joy of Cooking for options.  It turned out nicely, but didn’t look nearly as good as the round shape, which is supposed to simulate a glass of Guinness with that beautiful foam.  I have also thought about making cupcakes with this recipe – they would be like mini-glasses of Guinness.  Have you ever tried making this as cupcakes, Margaux?

Sweet and Savory Kitchens

Margaux says…

I made them as cupcakes for this St. Patrick’s day, and they were great!  I actually made them as jumbo cupcakes, and they made 11.  If you make them as regular sized cupcakes, they will make 22.  See instructions below for bake times.

This gives “butterbeer” a whole new meaning!  Yum!

Adding the sour cream/egg mixture creates a beautiful swirl…

I also made this last weekend for company, and accidentally forgot to add baking soda.  I put what I thought was baking soda in it, which ended up being extra fine sugar (it was in a matching container to the soda, but not labeled!)  That’s what I get for being lazy and not labeling everything in my pantry.  Needless to say, the cake was a flop (literally).  Hopefully the friends I made it for will trust me that it’s really delicious and make it again for themselves!  This time it turned out perfectly…I wish they didn’t live in Pittsburg so that I could share it with them.

sweet and savory kitchens

This cake is actually very easy to make, and you can do it pretty quickly because you don’t have to let the ingredients get to room temperature before mixing the batter (they all get cooked in the saucepan together before baking).

Chocolate Guinness Cake

Preheat oven to 350 degrees.  Butter a 9-inch springform pan and line bottom with parchment paper, or line muffin tins with paper cups.

1 cup Guinness stout
1 stick unsalted butter, sliced
3/4 cup unsweetened cocoa powder
2 cups superfine granulated sugar (Aunt Suzy uses about 1 1/2 cups)
3/4 cup sour cream
2 eggs
1 tbsp vanilla extract
2 cups sifted all-purpose flour
2 tsp baking soda
1/2 tsp salt

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

Pour Guinness into a large saucepan, add butter and heat until melted. Whisk in cocoa powder and sugar.

In a small bowl, beat sour cream with eggs and vanilla and then pour into brown, buttery, beery mixture and finally whisk in dry ingredients.
Pour cake batter into greased and lined pan and bake for 45 minutes to an hour, until a toothpick inserted at center comes out clean (check at 45 minutes for doneness). Leave to cool completely in pan on a cooling rack, as it is quite a damp cake.

For jumbo cupcakes, bake 24-27 minutes. For regular cupcakes, bake 18-22 minutes.

Cream Cheese Frosting

8 oz cream cheese, softened
1 cup powdered sugar
1/2 cup heavy cream

Place cream cheese and powdered sugar in a mixing bowl, and whip with an electric beater until smooth. (You may also do this with a food processor.) Add cream and beat again until you have a spreadable consistency, and it’s light and fluffy.

Frost top of cake, starting at the middle and fanning out, so that it resembles the frothy top of the famous pint.

sweet and savory kitchens chocolate guinness cake


11 Responses to “Chocolate Guinness Cake with Cream Cheese Frosting”

  1. Mom/Kat Says:


  2. Sutton Says:

    I have made this cake 3 times now. The first time I used Vahlrona dark cocoa. I used Bellhaven Scottish Stout. The cake was incredible. It was not done in 45 minutes, though. It was more like an hour.
    The second and third times I used Samuel Smith Imperial. I think the Bellhaven is best for this cake. I took the second cake out after 45 minutes and the toothpick came out wet, without a lot of chocolate, so I just left it out. About 30 minutes later I noticed it had fallen and the inside was not done at all. So I put it back in and made another one. The third one had mostly Ghiradelli dark cocoa. I think the Vahlrona is best. The third one took longer, also. The second one came out better than I expected, considering it had fallen. I kept it and took the third one to a party where it was a huge hit.
    The cake is very similar in taste and texture to my long time favorite, Hershey’s Black Magic Cake(on the Hershey’s website). I use fancy cocoa in it, too. It has strong coffee instead of stout and buttermilk instead of sour cream. My next project will be to make one of each and compare.

    • Thanks for telling us about all the variations of stout and chocolate and which you liked best. I’ll have to ask Margaux about her experience with baking time since I have only make this once. It does say 45 min to 1 hour in the instructions and it sounds like your experience would say more like one hour. Let us know how the Black Magic and Chocolate Guinness face-off turns out! Aunt Suzy

      • It almost always only takes about 45 minutes for me! I’ll have to try fancy cocoa and Bellhaven…that is my husbands absolute favorite beer! And the cake almost always falls a little in the middle for me, too…but is always evenly done. I just pile on the frosting more in the middle. 🙂

  3. Sutton Says:

    Baking times seem to be so varied, depending on all kinds of things. That’s one of the problems with baking. But I would like to know more about it.

  4. Dina Says:

    I’ve made this delicious cake twice now. The first one I made for Christmas dinner and my family loved it. The second time I tried to make cupcakes and my experiment worked!! Next time I make it I will try to put more frosting!

  5. Dina Says:

    Aunt Suzy, I baked the cupcakes about 20-25 minutes. I used the silicone cupcake molds and they came out moister and fluffier than the ones that were baked in the paper molds. I thought I’d try a couple differrent ways.

  6. Sutton Says:

    Very excited. I told Jackie that I want to make whoopee pies for her mom’s birthday party, so she went online and bought a whoopee pie sheet with heart shapes. 12 per sheet – 6 pies. Will report.

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