You read that right. Guinness Draught Beer meets chocolate and the meeting went wonderfully! It’s like they were old friends, giving high fives and knew just what to do with each other in this cake recipe.
The Irish girl in me really wanted to try something different for dessert for the upcoming St. Patrick’s Day. Using beer in a cake recipe definitely fits that bill. I must say I was a little skeptical at first because I’m not a day to day dark beer drinker. I went with my gut though and figured that the dark stout taste would blend well with the chocolate thus leaving behind none of that ‘beer’ flavor that you wouldn’t want in a dessert. Hallaleujah! I was right! This cake ended up being the most moist, dense, flavorful chocolate cake I’ve ever made. I had my husband’s seal of approval immediately and even my children were nodding their heads up and down as they were shoveling it in!
Guinness Chocolate Cake
1 Cup Guinness (draught, dark beer)
1/2 Cup Butter, cut up
1 Cup Sugar
1 Cup Brown Sugar
1 Cup Cocoa Powder
2 Eggs, beaten
2/3 Cup Sour Cream
1 Tbs. Pure Vanilla
1 3/4 Cup Flour
1 1/2 tsp. Baking Soda
In a medium saucepan combine beer and butter until butter is melted and mixture is warm, stirring often. Remove from heat and whisk in sugars and cocoa powder until well blended. In a separate bowl, mix eggs, sour cream and vanilla. Whisk into beer mixture. In another separate bowl, mix flour and baking soda. Whisk into beer mixture until combination is nice and smooth. Pour batter into springform pan.
Bake for 45-50 minutes or when toothpick is inserted in near center it comes out clean. Cool completely in pan and remove sides.
Frost with your favorite cream cheese frosting when cake is cool.
I topped the cake off with my favorite cream cheese frosting and that gave it the perfect ending note. Oh, and some four leaf clovers for that ‘luck of the Irish’ touch.