You only need a sauce pot and a whisk to make the BEST Guinness chocolate cake recipe ever. It's soft, moist, and so rich! Ideal for St. Patrick's Day, it has a simple but rich cream cheese frosting.
I thought Guinness beer wasn't for me the first time I tried it. Until the second time I had it, and I loved it so much. What was different the second time? The second time, I had it in the form of a chocolate loaf, LOL! Today, though, I LOVE the taste of Guinness and don't think it's too buttery at all. Don't like Guinness stout? You can use any other Irish stout you like instead. Yes, the stout is meant to add moisture, but it's also meant to balance out and improve the chocolate taste in the cake.
The "frosting" was cream cheese ice cream, and I made a Guinness chocolate ice cream cake. It was so good. It tasted like ice cream cake and was great! The cake was cooked, which made it even softer, more moist, and more tasty. If you want to make this cake, all you need is cream cheese, icing sugar, and heavy cream. It's easy to make, but be careful—it tastes great. It has to be, right? Nicky Lawson, our QUEEN, came up with the recipe. I have a lot of her cookbooks, and I sometimes look through them to get ideas. But some recipes, like this one, are just tried and true.
Even though I've made some changes to her original recipe, that doesn't mean I've made it better than she did. I honestly couldn't. What a goddess she is. If you want to see her original recipe, click on this link.
Okay less Nigella and more cake, so what have I done differently as compared to her?
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The other person melts her butter while I brown mine.
- When I bake, I use both all-purpose flour and corn flour, which is also known as cake flour.
- She uses 400 grams of sugar, but I use only 150 grams of white sugar and 50 grams of brown sugar, which makes it less sweet and more flavorful.
- She puts sour cream in it, but I mix yogurt with a little lemon juice.
- For the frosting, I don't use corn flour and don't beat it very hard. I just mix the ingredients together and cut the amount of icing sugar to 1/2 cup to make it less sweet and more sour.
What is Guinness?
It is an Irish dry stout that was first made in 1759 at Arthur Guinness's brewery in St. James Gate, Dublin, Ireland. It's a rich beer with bitter and chocolate and coffee undertones. There's also a roasted taste that comes through. After being served, the beer has a tasty foam on top. It is smooth and creamy.
What is Guinness chocolate cake?
It's mostly chocolate cake mixed with Guinness beer. Due to the raw cocoa powder, the cake is rich and moist, and it tastes like chocolate. The cake is just the right amount of sweet and sour, making it a great dessert any time of the year but especially on St. Patrick's Day.
What is St Patricks Day?
Today is Saint Patrick's Day. The holiday takes place every year on March 17, and it is both holy and fun. As a way to remember when Christianity first came to Ireland, this festival also honors the Irish history and culture. The celebrations have roots in American past as well, especially in Boston. I'm more interested in food than history, so let's get to the recipe.
What ingredients do you need to make this Guinness Chocolate Cake?
For the cake
Butter, Guinness beer, and cocoa powder are what we need. Sugar, yogurt, lemon juice, eggs, vanilla, corn flour, baking powder, baking soda, salt, and white sugar.
For the frosting
We need whipped cream, cream cheese, and icing sugar.
What substitutes can you used to make this Guinness Chocolate cake?
You can use any gluten-free flour, like the kind from Bob's Red Mill, to make this cake. If you can't get Guinness, you can make any dark stout. You can use white sugar instead of brown sugar if you don't have any. The cake is tasty even without the frosting, so you don't have to make it. You can't use hot chocolate powder; the cocoa powder has to be plain.
What equipment do you need to make this Guinness Chocolate Cake?
We need a sauce pot with a heavy bottom and a whisk to make the cake. Use a medium to large pot because we will be browning the butter in the same pot that we will be making the cake batter. To make the frosting, we need a bowl and a rubber spatula to mix the ingredients. You can use any round or square pan, even an 8x8 inch one, to bake the cake. I used a 9-inch springform pan. You could also bake it in a bundt pan instead.
How to make this Guinness Chocolate Cake?
Warm the oven up to 180℃ and gather a 9-inch springform pan. Cover it with baking paper and spray it with baking spray. Put the butter in a sauce pot with a heavy bottom. Brown it until it smells nutty and turns a light brown color. This should take between 3 and 5 minutes, depending on the size of the pot and the heat. I like to cook this over medium heat. Take it off the heat and mix in the Guinness beer. Mix in the sugar and cocoa powder again with a whisk. Mix the yogurt and lemon juice together with a whisk until the mixture is smooth. Then add the vanilla and eggs and whisk again until the mixture is smooth. Mix the salt, baking powder, baking soda, flour, and corn flour together with a whisk until the mixture is smooth. Put it in the pan that has been lined with parchment paper. Bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool fully after taking it out of the oven. While that's happening, make the frosting by beating cold cream cheese in the fridge until it's smooth. Then add the icing sugar and whipping cream, beat again, and put it back in the fridge.
Serving & storing this Guinness Chocolate Cake?
After the cake has cooled, take it out of the pan and frost the top. Cut and serve. You can use a butter knife or a spoon to frost the top of the cake with rustic circles, but I like to use a spatula. The point is for the cake to look simple and rustic. The frosting is only for the top of the cake. If you want to frost the sides too, you should double the amount. Food that is left over can be kept in the fridge for one week in containers that don't let air in. The cake stays fresh longer, but the frosting won't. Bake the cake the night before, cover it, and frost it when it's cool the next day. It also tastes better the next day.
