Friday Feast: Guinness Chocolate Cake

This is one of my favorite chocolate cake recipes EVER. You can make it as a traditional round cake, or as individual cup cakes. The process and cooking time are the same.

Guinness Chocolate Cake

• 1 cup Guinness (extra stout will work just as fine, too)
• 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

Preheat oven to 350°F.

Be sure to butter generously whatever pan or bundt you’re using.

Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using an electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.

Pour batter into the prepared pan. Bake cake until tester inserted into center comes out clean, about 35-40 minutes.

*Around the 35-minute mark, check the cake. I used a bundt pan once, and the cake wasn’t ready until about 50 minutes, so it really depends on the pan you’re using.*

For the white chocolate chip and cream cheese frosting:

• 6 oz. white chocolate (either chips or coarsely chopped bar)
• 1 package (8 oz.) cream cheese at room temperature
• 4 tablespoons (1/2 stick) butter, also at room temperature
• 1 teaspoon pure vanilla extract
• 3 cups confectioners’ sugar

Melt white chocolate in glass bowl, either via water bath or via microwave. Stir with wooden spoon and set aside to cool slightly.

Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds.

Add the melted white chocolate and blend on low speed until just combined, 30 seconds.

Add the vanilla and 2 1⁄2 cups of the confectioners’ sugar, and blend on low speed until the sugar is incorporated, 30 seconds more. Add more sugar as needed to make the frosting spreadable.

Increase the mixer speed to medium and beat until the frosting is fluffy (which is about 1 minute more).

Time to frost the cake!

The beauty of the white chocolate cream cheese frosting is that when on top of the cake, it resembles a pint of Guinness—dark on the bottom, light and fluffy on top.

Enjoy!

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