Guinness, Ireland’s iconic stout, delivers a deep malty flavor that transforms a simple chocolate cake into a moist, indulgent treat. This straightforward recipe yields a decadent sponge enhanced by sour cream, topped with creamy cheese frosting for a tangy contrast. Ready in just one hour, it has surged in popularity among home bakers.
Cake Ingredients
- 225g unsalted butter, cubed
- 225ml Guinness
- 100g cocoa powder
- 375g caster sugar
- 2 eggs
- 150ml sour cream
- 2 tsp vanilla paste
- 275g plain flour
- 2 tsp bicarbonate of soda
Frosting Ingredients
- 250g full-fat cream cheese
- 150g icing sugar
- 1 tbsp cornflour
- 150ml double cream
Instructions
- Preheat the oven to 180°C/160°C fan. Butter and line the base of a 23cm loose-bottomed cake tin.
- Combine Guinness and cubed butter in a saucepan. Simmer gently, then reduce heat and stir until butter melts. Remove from heat.
- Whisk in cocoa powder and caster sugar until smooth.
- In a jug, beat eggs with sour cream and vanilla paste. Add to the Guinness mixture.
- Sift in flour and bicarbonate of soda, stirring until combined. Pour batter into the tin.
- Bake for 50-60 minutes. Test with a skewer in the center—it should emerge clean. Bake an extra 10 minutes if needed.
- Cool cake in the tin. For frosting, beat cream cheese until soft. Gradually add icing sugar and cornflour.
- Whip double cream to soft peaks in a separate bowl. Fold into cream cheese mixture spoonful by spoonful.
- Spread frosting over cooled cake. Slice and serve.
