Chocolate Stout Cake

What is Saint Patrick’s Day without a little Guinness?

This chocolate cake has a mild stout flavor melded with deep rich chocolate. It’s rather moist and dense, which is a bit of a must for me. The frosting is salty and has the option of being bumped up a notch with a little Irish cream. I don’t find that the Irish cream competes with the flavor of the stout, but simply adds a little something special.

I very much recommend using a salted grass fed butter for the frosting, such as Kerrygold. The flavor this gives is incomparable.

You can garnish the top of the cake with chocolate shavings, as I did, or chocolate chips, a dusting of cocoa, or leave the frosting bare. It will all work out wonderfully.

Chocolate not your thing? Try this Irish Apple Cake for another festive dessert option!

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Chocolate Stout Cake

 

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Chocolate Stout Cake Recipe Type : Dessert Author: Kayley Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: one 9" cake Chocolate Stout Cake Serves: one 9" cake

Ingredients

• FOR THE CAKE:
• 1 cup Guinness stout
• 1 cup(16 tablespoons) Unsalted Butter, cubed
• 2 cups sugar
• ¾ cup Cocoa Powder
• 2 large Eggs
• ⅔ cup Sour Cream
• 1 tablespoon Vanilla Extract
• 2 cups All-purpose Flour
• 2½ teaspoons Baking Soda
• FOR THE FROSTING:
• 8 ounces Salted Grass-fed Butter, softened
• 2 teaspoons Vanilla
• ⅓ cup Cocoa Powder
• 2 cups Powdered Sugar
• 2 tablespoons Irish cream Liquor(optional)
• Chocolate Shavings

Instructions

1. FOR THE CAKE:
2. Preheat the oven to 350ºF. Grease a 9 round baking pan and line with parchment paper.
3. Add the Guinness to a large saucepan and heat on medium/high. Add the butter and stir until melted. Add the sugar and stir until dissolved. Remove from heat and set aside. In a large mixing bowl, whisk the eggs, sour cream, and vanilla together until mixture is smooth.
4. Place the flour, cocoa, and baking soda in a bowl and whisk together.
5. Add half of the beer mixture and half of the flour mixture to the wet ingredients, mixing in until just smooth. Repeat with the remaining beer mixture and flour. Do not overmix.
6. Pour the cake batter into the prepared pan and bake for 45-50 minutes or until a tester inserted into the middle comes out clean.
7. Let cool completely in the pan. Remove from pan once cooled and place on serving plate.
8. FOR THE FROSTING:
9. Place the butter in a large bowl along with the vanilla and cocoa powder. Beat with an electric mixer until the vanilla and cocoa are well combined. Beat on low, adding the powdered sugar a few tablespoons at a time, until all of the sugar has been whipped in. Scrap the bowl down, turn the speed up to medium, and beat the frosting for another 30 seconds. Beat in the Irish cream, if desired.
10. Spread thickly on top of the cooled cake, garish with chocolate shavings, and serve.
11. Store covered at room temperature for a few days, or refrigerate for up to a week.

3.2.2925

Adapted from Nigella =)