Chocolate Guinness Cake

Nigella’s stout cake is legendary. In our house, it is baked each year on St. Patrick’s Day, and we enjoy the leftovers for as long as they last, which is never long enough. Pay attention that the butter/stout mixture is not too hot when adding the eggs, or they will scramble instead of melding. To help the mixture cool, remove it to a bowl and add the sour cream first and whisk, then add the eggs.

Chocolate Guinness Cake

Prep Time 15 minutes
Cook Time 40 minutes
Adapted from Nigella Lawson
Nigella's stout cake is legendary. In our house, it is baked each year on St. Patrick's Day, and we enjoy the leftovers for as long as they last, which is never long enough. Pay attention that the butter/stout mixture is not too hot when adding the eggs, or they will scramble instead of melding. To help the mixture cool, remove it to a bowl and add the sour cream first and whisk, then add the eggs.
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Servings 12

Ingredients
 

  • 1 cup stout beer, such as Guinness such as Guinness
  • 10 tablespoons unsalted butter, cut into pieces
  • ¾ cup cocoa powder
  • 2 cups (200 grams) sugar
  • ¾ cup full fat yogurt or sour cream
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups (245 grams) all purpose flour
  • 2 ½ teaspoons baking soda
  • ½ cup mini chocolate chips

For the frosting:

  • 1 ¼ cup powdered sugar
  • 8 ounces cream cheese, not reduced fat
  • ½ cup heavy cream

Instructions
 

  • Preheat your oven to 350 F. Butter a 9” springform pan, or 9” pan with at least 3” high sides. Cut a round of parchment paper and fit it on the bottom, then butter the parchment. Set aside.
  • In a medium saucepan, warm the stout and the butter until the butter is melted. Pour into a large bowl and whisk in the cocoa powder and sugar until combined.
  • In a small bowl, whisk together the flour and baking soda.
  • Add the sour cream, eggs and vanilla mixture to bowl with the melted butter and stout. Whisk to combine well. Next add the flour mixture and whisk until just combined, then stir in the chocolate chips. Pour into your prepared pan and bake for 40-45 minutes. The top should feel firm, and the sides should pull away slightly from the pan.
  • Cool the cake on a rack for 10 minutes, then remove the cake from the pan and let it cool completely on the rack.
  • For the frosting, place the cream cheese in a food processor and blend until smooth. Add the powdered sugar and blend until just combined, then add the heavy cream and blend until smooth and creamy.
  • Frost the cake only on the top, so that it looks like a frothy Guinness. You can make this cake a day ahead and refrigerate, bringing to room temperature before serving.
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