I’m pretty sure I’ve come across a winner here. The first time I sampled this gorgeous cake, which a friend made, it was absolutely to die for. That was it, I sourced the recipe and I don’t think I’ve made another chocolate cake recipe since.
I’m not a huge beer fan but it works perfectly with the chocolate, and the end result is super moist, chocolaty with an ever so slight taste of the Guinness.
For a slightly less elaborate presentation, you can definitely get away with a dusting of icing sugar. However, because I am pretty much in love with cream cheese, I definitely can’t pass up a decent spread of icing. And the combination of the creamy white topping on the dark black cake is visually stunning in my books.
This is hands-down the best chocolate cake ever. Moist, dark, chocolaty, and with a great silky texture so make sure you try it
Chocolate Guinness Cake
For the cake
- 250 ml guinness
- 250 grams butter
- 75 grams cocoa powder
- 400 grams caster sugar
- 142 ml sour cream
- 2 large eggs
- 1 tbsp vanilla essence
- 275 grams plain flour
- 2 1/2 tsps baking soda
For the icing
- 300 grams cream cheese
- 150 grams icing sugar
- 50 grams butter
Preheat the oven to 180 degrees, and butter and line a 23 cm springform tin.
Pour the Guinness into a large wide saucepan, add the butter – in spoons or slices – and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and the baking soda.
Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
When the cake’s cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese with the butter until smooth, sieve over the icing sugar and then beat them all together until it makes a spreadable consistency. Spread the icing on top of the cake.