There is nothing not to love about this cake.
Think about it. Guinness? Check. Chocolate? Check. Delicious vanilla frosting? Check. My youngest sister, who is notoriously fussy when it comes to my baking, actually screamed the other day when she saw I was making it. Way overdramatic response, but should give you an idea of what we’re dealing with here.
Try out this ridiculously easy cake, adapted slightly from this recipe, and thank me later. Also, excuse the crappy images, I was kind of filming on the fly, so these images are actually screenshots from those clips. True to form I didn’t have my shit together at all that day. At least the cake was good.
- 1 cup Guinness stout, at room temperature (which I always forget to do)
- 10 tablespoons melted butter (plus a little more unmelted to grease the pan with)
- 3/4 cup unsweetened cocoa powder, plus more for pan
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 2 tablespoons natural yogurt
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 (8-oz.) block cream cheese, softened
- 2 tablespoons butter, softened
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- Preheat oven to 350ºF or 175ºC.
- Grease your 9″ springform pan with the unmelted butter and dust with cocoa powder shaking it all around the pan.
- In my Kitchen Aid, I attached the whisk attachment and added the Guinness, melted butter, cocoa powder, and sugars until combined. Don’t forget to scrape down the sides!
- Next, throw in the natural yogurt, eggs (crack them into a separate bowl first to avoid the chance of shell in your batter), and vanilla into the bowl and combine until there are no lumps left.
- Next, add your flour, baking soda and salt to the mixture.
- The batter should be pretty wet, but don’t worry, it’s perfect
- Pour into your prepared pan and bake for 45 to 50 minutes in your preheated oven.
- You’ll know the cake is done when a skewer inserted into the centre comes out clean
- Leave your cake cool completely in the pan before transferring to a wire rack.
- For the frosting, I beat the cream cheese and butter in the mixer until it’s all really smooth.
- Add powdered sugar (slowly!), and beat until the icing is nice and light.
- Add your vanilla and salt and mix until combined.
- I like to bake mine the night before I need it, and leave it cool overnight. I also make the icing the night before and stick it in the fridge. This way, the next day I simply have to take the cake out of the pan, drizzle the icing on top and it’s ready!
There you have it, the perfect Chocolate Guinness cake. Prepare yourself for compliments, and some not-so-subtle-begging for you to make it again and again.
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