Guinness Chocolate Cake with Cream Cheese Frosting at home
- Yield 12
- Prep 30 minutes
- Cook 35 minutes
- Total 5 minutes
Guinness Chocolate Cake with Cream Cheese Frosting at home is a dessert recipe on Avoteb. The yield on the card is 12. Plan on 5 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 2 cups Guinness (or other stout)
- 2 cups (4 sticks) unsalted butter
- 1 1/2 cups dark chocolate unsweetened cocoa powder (or regular unsweetened cocoa powder)
- 4 cups all-purpose flour
- 4 cups sugar
- 1 Tbsp. baking soda
- 2 tsp. salt
- 4 large eggs
- 1 1/3 cups sour cream
- 3 (8 oz.) bricks cream cheese, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 Tbsp. vanilla extract
- 1/2 tsp. salt
- 6 cups powdered sugar
Method
Warm oven to 350°F.
Butter three 8-inch round cake pans with 2-inch-high sides, and line the bottoms of the pans with parchment paper. Butter paper.
Raise the Guinness and 2 cups butter to let it bubble gently in a large saucepan over a medium burner. Tip in cocoa powder and whisk until mixture is smooth and no lumps remain. Move the mixture to the freezer and let cool for 10 minutes.
While that cooks, whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.
In a stand mixer, beat the eggs and sour cream on medium speed until combined. Tip in the slightly-cooled Guinness mixture to the egg mixture, and beat on low speed just until combined. Tip in flour mixture and beat briefly on slow speed for 10 seconds. Using rubber spatula, fold batter the rest of the way until completely combined. Divide batter equally among prepared pans. (the cook use a kitchen scale to be sure that the cakes are even.)
Roast cakes until a toothpick inserted into center of cakes comes out clean, about 35-40 minutes. Move cakes (within their pans) to rack, and cool 10 minutes. Then carefully turn cakes out onto rack and cool completely. Frost with cream cheese frosting once cooled. Keep cake covered in a sealed container, and refrigerate for up to 3 days, although this cake is best enjoyed the day it is made!
Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Tip in in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined. If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.
