chocolate guinness cake.

I baked the most delicious, dark, and incredibly moist cake ever. I did this the other day and I'm sure I'll do it again really very soon. I'm not going to elaborate on how amazing it is, you'll just have to take my word for it. My word and my recipe!


Here ya go:


Guinness Chocolate Cake


1 cup and 2 tbs. of unsalted butter
1 cup Guinness
3/4 cDutch process cocoa  sifted
2 +  1/4 c. all purpose flour, sifted
2 tsp. baking soda
2 cups sugar
2 medium eggs
2/3 cup sour cream
1 tbsp.vanilla extract

Instructions
Preheat oven to 350F.

1. Add butter, cocoa and Guinness to a saucepan. Warm over a medium heat and stir until melted. Set aside for 5 to 10 minutes to cool slightly.

2. Add flour, baking soda and sugar to a large mixing bowl and mix together well. Pour in the Guinness/cocoa/butter mixture, lightly combine, add the vanilla, eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.

3. Pour into a greased and lined 10″ angel food pan (or another straight-sided tube pan. Eeek! I used a bundt cake pan and it came out great!)and cook in the oven for 1 hour to 1 hour 15 minutes, or until a skewer comes out clean from the center of the cake. Note: This cake is very moist inside, so use your judgment regarding the skewer test. Do not leave in the oven until the cake has totally dried out-cook long enough so there is no uncooked cake on the skewer but there may be a few moist crumbs sticking to it after an hour of cooking.  If you make this in a regular angel food cake pan, you should start checking for doneness at least 15 minutes early.

4. Leave to cool for 10 to 15 minutes before removing from the cake tin and placing on a wire wrack to cool completely.

Frosting Instructions

1/2 cup of butter (1 stick), room temperature

8oz. of cream cheese, room temperature

2-3 cups of powdered sugar

1 tsp.  vanilla extract

1.With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

3. Place cooled cake on a cake stand and add the frosting( i didn't take any photos of my cake with frosting, so bummed), spreading out just to the edge without going over the side (never go over the sides of the cake) until the cake resembles a pint of the creamy black stuff! The idea is to capture the essence and simplicity of a pint of Guinness!