Lucky me! Time for Guinness cake

This is one of my favorite go-to recipes. It originally came from…I dunno, the internet. But I’ve been making it this way since 2006, so I don’t mind calling it “mine.” Obviously I make no claim to inventing the concept of making food better by adding beer to it, or to this recipe itself. By the time you finish making this your house will smell amazing, and you will want to eat it immediately. But try to hold back–I’ve discovered that this cake tastes better if you let it cool fully and even sit overnight. I think the flavors need to meld or something.

Recipe for chocolate Guinness cake

1 c. Guinness

1/2 c. (one stick) + 2 tbs. of butter

1/2 c. cocoa

2 c. sugar

3/4 c. sour cream (or plain Greek yogurt)

2 eggs

1 tb. vanilla

2 C. flour

2 1/2 tsp. baking soda

Pour Guinness into a large saucepan. (Pour remaining Guinness into a class and enjoy). Add sliced butter. Gently heat until butter is melted. While waiting, in a separate bowl whisk together flour and baking soda; set aside for now. When butter is melted, remove saucepan from heat. Whisk cocoa and sugar into the saucepan. In a separate bowl, whisk together yogurt, eggs, and vanilla. Stir this mixture into the saucepan. Slowly whisk the flour mixture into the saucepan. Batter will start to bubble.

Bake at 350° for 45-60 min (less for cupcakes). Keep an eye on it. Since the batter is so dark to begin with, you can’t really see when it’s getting toasty around the edges. I usually have to test a lot with a knife or skewer. If your luck is like mine, the center will never really rise even when the cake is done.

Recipe for cream cheese frosting

8 oz. cream cheese or neufchatel

1 1/4 c. powdered sugar

1/2 c. heavy whipping cream

Beat the cream cheese and powdered sugar together. Slowly add cream and beat until you reach a smooth, fluffy consistency.

When the cake is cool, top it with the frosting so that viewed from the side, the whole thing resembles a pint of Guinness.


7 thoughts on “Lucky me! Time for Guinness cake

  1. A sinkhole is normal with large pans. The center will puff up more than the sides during baking. Once you pull it from the oven, the center mass doesn’t have the benefit of the sides of the pan to provide continued heating, so it collapses. As long as it’s cooked all the way through, it’s good!

  2. Pingback: When life gives you tupperware….fill it with lemon bars | Chameleon in Boots

  3. Pingback: Facepalm Friday: Stranger in a Strange Kitchen | Chameleon in Boots

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