Guinness Chocolate Cake Recipe with Creamy White Frosting

Guinness Chocolate Cake Recipe with Creamy 

White Frosting

You Will Need

For the Cake

3/4 cup (about half of a 11.2 

ounce bottle) Guinness Stout beer

3/4 cup (1 1/2 sticks) unsalted

 butter plus more for pans

1/2 cup unsweetened cocoa 

powder plus more for pans

1 1/2 cups all purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 large eggs

1/2 cup sour cream

1/2 teaspoon vanilla extract

For the Frosting

8 ounces (1 package) cream

 cheese, room temperature

1 teaspoon vanilla extract

1 1/4 cups powdered sugar

1/2 cup whipping or heavy cream

Directions

Cake

First, we combine melted butter

 and stout. (This recipe uses 

about 1/2 of the bottle, so grab

 a chilled glass and enjoy the 

rest while the butter melts)

We whisk in some rich cocoa

 powder — then we pour into the dry 

ingredients and mix

In goes some eggs and sour cream 

— making it moist as ever — and you’re done.

How to Make Fluffy White 

and Creamy Frosting

. Just beat cream cheese and 

powdered sugar together. Then, to 

make the frosting extra creamy, 

add cream — it’s so delicious.

Heat oven to 350 degrees F. 

Butter then dust the bottom and sides 

of a 9-inch round cake pan.

Melt butter in a medium saucepan 

over medium heat then add beer 

and warm through. Remove from

 heat, and then whisk in cocoa 

powder until completely

 smooth. Cool 1 minute.

In the meantime, add flour,

 sugar, baking soda and salt to a 

large mixing bowl then use a clean

 whisk to combine. Make sure 

you whisk for 20 seconds or so,

 you want to make sure everything 

is combined. In another small

 bowl, whisk together the eggs, sour 

cream and vanilla until well blended.

Pour cocoa and stout mixture into

 the dry ingredients then use a 

spatula or large spoon to gently

 stir together. You do not need 

to beat, just stir until incorporated.

 Now, add the egg and sour 

cream mixture and continue 

to stir until incorporated.

1. Evenly fill prepared cake pan 
2. 
   
3. then bake in the oven about 40 
4. minutes until a tooth pick can
5. 
   
6.  be inserted and come out clean 
7. and when you tap the top of the 
8. 
   
9. cake, it bounces back. Transfer 
10. cake, in pan, to a cooling rack 
11. 
    
12. and cool 10 minutes then turn 
13. cake out of the pan onto the
14. 
    
15.  rack and cool completely.

Frosting

1. 
   
2. Add cream cheese and vanilla
3. 
   
4.  extract to a large bowl then use a 
5. hand mixer on medium speed until
6. 
   
7.  smooth. Add powdered sugar a 
8. 1/4 cup at a time, mixing
9. 
   
10.  after each addition.

Add cream and beat until frosting

 is light and creamy. Frost top 

of cake.