Chocolate Guinness Cake with Guinness Cream Cheese Frosting – St. Patrick’s Day – Recipe

chocolate guinness stout cake


  • 1 cup Guinness extra stout
  • 10 tablespoons organic sweet cream salted butter
  • 3/4 cup Hershey’s unsweetened cocoa
  • 1 1/2 cups superfine sugar
  • 1/2 cups dark brown sugar
  • 3/4 cup organic sour cream
  • 2 organic large eggs
  • 2 tablespoons pure vanilla extract
  • 2 cups King Arthur all-purpose flour
  • 2 1/2 teaspoons baking soda
  • 1/4 teaspoon kosher salt


1 Preheat the oven to 350°F. Grease a 8 or 9-inch springform pan with butter and line the bottom with a round of parchment paper.

2 In a large saucepan place the beer and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat and allow to come to room temperature.

3 In another bowl beat together the sour cream, eggs, and vanilla extract until very, very well combined. Add to the butter-beer mixture and whisk together.

4 In another bowl whisk together the flour, baking soda, and salt. Add to the beer-butter mixture and whisk together until it just comes together. Pour into the prepared pan and give the pan a few short drops onto the countertop to shake the air pockets in the batter to the surface and out of the cake. Bake for 50-60 minutes. Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan and pop the ring off the springform.

5 Spread frosting on the cooled cake and serve.


Guinness Cream Cheese Frosting
1 box Philadelphia Cream Cheese
2 cups Confectioner’s Sugar
1 teaspoon Pure Vanilla Extract
2 tablespoons Guinness Stout Beer (a little more for thinning if necessary)
In a mixing bowl, beat softened, room temperature cream cheese and butter until light and fluffy.  Add vanilla and a tablespoon at a time of the beer until desired consistency.  Frosting should be slightly thick, but spreadable.
(C) Valerie Renèe 2015

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