Description
This Guinness Chocolate Cake is a rich, moist dessert that combines the deep flavors of Guinness stout with cocoa and sweetness for an indulgent treat. Perfect for chocolate lovers seeking a cake with a unique, slightly malty twist, this recipe yields two 9-inch round cakes with a tender crumb and balanced sweetness.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ tsp baking soda
- 1 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 Oven: 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 set over low heat, melt the unsalted butter together with the Guinness stout, stirring until the mixture is smooth and combined. Remove from heat.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt until well combined and aerated.
- Mix Wet and Dry Ingredients: Pour the melted butter and Guinness mixture into the dry ingredients. Then add the eggs, sour cream, and vanilla extract. Stir gently until the batter is just combined and smooth without overmixing.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans. Place them in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center of the cakes; it should come out clean when the cake is done.
- Cool the Cakes: Remove the pans from the oven and allow the cakes to cool in their pans for 10 minutes. Then carefully transfer the cakes to wire racks and let them cool completely before frosting or serving.
Notes
- For best results, ensure all ingredients are at room temperature before mixing.
- If desired, frost with a cream cheese or chocolate frosting once the cakes are completely cool.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Using a toothpick to check doneness prevents overbaking and drying out the cake.
- Ensure the Guinness stout is at room temperature or warmed slightly for better integration with the butter.
