I can’t think of a better St. Patrick’s day recipe than a dark chocolate cake made with Guinness (or any other stout), then frosted with a cream cheese frosting spiked with even more Guinness, which adds a buttery, caramelly flavor. The cake could of course be served plain, and is moist, dense and not too sweet – perfect for eating in thick slices out of hand.
You could, of course, bake this as 8-inch layers or as cupcakes; fill paper-lined muffin tins and bake for 25 minutes, or bake layers for about 30 minutes, until springy to the touch. Whichever shape cake you make, ensure it’s completely cooled before slathering on the frosting.
Serve with cold milk or dark stout.
Guinness Chocolate Cake with Guinness Cream Cheese Frosting
1/2 cup butter
1 cup Guinness or other dark stout
1 1/2 cups sugar
3/4 cup cocoa
1 cup sour cream or plain yogurt
2 large eggs
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
Guinness cream cheese frosting:
1/2 cup butter, softened
1/2 8 oz. pkg cream cheese, softened
3 cups confectioners’ sugar
1/4-1/3 cup Guinness or milk
Preheat the oven to 350°F.
In a small saucepan, melt the butter with the Guinness over medium heat; remove from heat, pour into a bowl and whisk in sugar and cocoa. Whisk in the sour cream, eggs and vanilla. Stir in the flour, baking soda and salt just until blended.
Pour the batter into a bundt pan that has been buttered or well-sprayed with nonstick spray, and bake for 50-60 minutes, until the top is cracked and springy to the touch.
To make the frosting, beat the butter and cream cheese until smooth and lump-free; add the confectioners’ sugar and Guinness and beat until you have a spreadable frosting, adding a little extra sugar or liquid if it needs it. Ensure the cake is completely cool before spreading it with frosting.