We LOVE chocolate cake! I’ve been meaning to make this one for years now. It’s the kind of thing you usually see around St. Patrick’s Day, but I recently went to a going away party for a beer loving friend, so I carpe‘d that diem and went all out with this Guinness-chocolate delight. It’s so, SO good, you guys. And it’s so easy (deceptively so, considering its beauty and deliciousness) that I’m going to make this my go-to chocolate cake recipe from now on. I legitimately love it so much I might even marry it. Keep reading for the details.
Simmer some Guinness (or any other stout beer) and butter before whisking in cocoa powder.
Beat some eggs and sour cream together.
Add the beer, butter, and cocoa mixture and beat briefly to combine. Gently mix in some flour, sugar, baking soda, and salt before pouring the batter into a greased and floured Bundt pan to bake.
Word on the street is allowing the cake to cool completely in the pan will prevent sticking. Worked like a charm for me. Don’t you want to do naughty things to this cake already? I mean, look at it.
It gets even better. Make the ganache by melting some semisweet chocolate with heavy cream and espresso powder.
Drizzle ganache over the cooled cake to glaze it, and add some sprinkles to make it festive if you like. (I like.) The texture, flavor, and appearance of this cake are PERFECT. Try not to destroy it with a fork in a single sitting before you have to serve it up. I DARE you.
Recipe adapted from Smitten Kitchen
1 cup stout beer (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
6 ounces semisweet chocolate
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules
- Preheat oven to 350°F. Grease and flour a Bundt pan.
- Simmer 1 cup stout and 1 cup butter over medium heat. Whisk in the cocoa powder. Cool slightly while preparing the remaining ingredients.
- In a bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate bowl, beat eggs and sour cream to blend.
- Beat in the beer-butter-cocoa mixture, then add dry ingredients and mix on slow speed just until combined. Gently scrape down the bowl with a rubber spatula to ensure that everything is thoroughly combined without over mixing.
- Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.
- Gently heat the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water, stirring occasionally until the chocolate is melted and the mixture is smooth and warm.
- Drizzle onto cooled cake.
I can’t speak highly enough of this cake. It’s a work of art and one of the most delicious things I’ve ever eaten. It’s also very easy to make, so we really hope you try this one, because you already know WE LOVE THIS STUFF!