1 hr 5 mins
Sass Smith's Note:
This is a dark, moist cake that keeps beautifully. It doesn't taste exactly of chocolate or Guinness, but a lovely deep flavor somewhere between the two. I can see the addition of some ginger doing very nicely in this. It comes together in a flash on the stovetop. From Nigella Lawson by way of Kim O'Donnell of the Washington Post.
My Private Note
Units: US | Metric
- 1 cup Guinness stout
- 1/2 cup unsalted butter, sliced
- 3/4 cup unsweetened cocoa powder
- 2 cups superfine sugar
- 3/4 cup plain yogurt or 3/4 cup sour cream
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- 1Preheat oven to 350°F.
- 2Butter a 9-inch springform pan and line bottom with parchment paper.
- 3Pour Guinness into a large saucepan, add butter and heat until melted.
- 4Whisk in cocoa powder and sugar.
- 5In a small bowl, beat sour cream with eggs and vanilla and then pour into brown, buttery, beery mixture and finally whisk in flour and baking soda.
- 6Pour cake batter into greased and line pan and bake for 45 minutes to an hour (Check at 45 minutes for doneness, poking a skewer in center).
- 7Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.
- 8When cake is cold, gently peel off parchment paper and transfer to a platter or cake stand.
- 10Place cream cheese and confectioners' sugar in a mixing bowl, and whip with an electric beater, until smooth (You may also do this with a food processor).
- 11Add cream and beat again until you have a spreadable consistency.
- 12Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the famous pint.
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Nutritional Facts for Chocolate Guinness Cake
Serving Size: 1 (370 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 550.8
- Calories from Fat 181
- Total Fat 20.2 g
- Saturated Fat 12.3 g
- Cholesterol 91.9 mg
- Sodium 352.9 mg
- Total Carbohydrate 72.2 g
- Dietary Fiber 2.3 g
- Sugars 44.2 g
- Protein 7.5 g