Since I was previewing a St. Patrick’s day meal on the weekend, I knew exactly what I wanted to make for dessert. I had been seeing recipes for a chocolate stout cake around for a while and I really wanted to try it. I would not have thought about adding a stout beer like Guinness to a cake and I was very curious to see how it would work. I also liked the fact that this chocolate cake used sour cream which I also found interesting.
The last time that I made a cake I had problems getting the cake out of the pan so this time I made sure to grease the pan really well and I even greased the parchment paper liner. This time the cake came out of the pan like magic and the parchment paper pealed off of the cake with ease.
The cake came together quickly and easily. After I got it into the oven I had a chance to sit down and relax while finishing the rest of the open can of Guinness while the cake was baking. The chocolate stout cake turned out even better than I had thought would and I had high hopes from the beginning. It was nice and light and tender and moist and chocolaty and good!
Just when you thought it could not get any better than a chocolate cake with Guinness in it… how about topping it off with some Bailey’s cream cheese frosting? I could not pass up on trying the Bailey’s frosting from Nook and Pantry’s cupcake version of the chocolate stout cake. An Irish beer and an Irish liqueur in one magically delicious dessert!
When doing food and wine pairing a rule of thumb is that the wine that went into cooking the meal would go well with the meal. I took that theory to the test and applied it to beer and I enjoyed a Guinness with the chocolate stout cake. Note: If you can find a chocolate stout, I would think that that would also work really well both in the cake and being served with the cake.
Chocolate Stout (Guinness) Cake
Stout brings out the flavours of the chocolate in this light and moist chocolate cake.
- 1 cup (2 sticks) unsalted butter
- 1 cup stout (such as Guinness)
- 3/4 cup unsweetened cocoa powder
- 2 cups all purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup sour cream
- Melt the butter in a sauce pan, remove from heat and let cool a bit.
- Mix in the stout and cocoa powder.
- Mix the flour, sugar, baking soda and salt in a large bowl.
- Mix the eggs and sour cream in another large bowl.
- Mix the stout mixture into the egg mixture.
- Mix the dry ingredients into the wet.
- Pour the batter into one or two greased and parchment lined circular cake pan(s).
- Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean. If you bake it in a single pan then it should take about 40-50 minutes. If you bake it in two cake pans then it should take about 20-30 minutes.
Bailey’s Cream Cheese Frosting
A cream cheese frosting spiked with Irish cream.
- 4 ounces cream cheese, room temperature
- 1 cup confectioners sugar
- 3 tablespoons of Bailey’s Irish cream
- Cream the cream cheese.
- Slowly mix in the confectioners sugar.
- Slowly mix in the Irish cream.
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