Chocolate Guinness Cake, with white chocolate cream cheese frosting!

Chocolate Guinness Cake

Chocolate Guinness Cake.

I was heaping the luscious white chocolate cream cheese frosting onto the chocolate cake when my five year old twin nephew and niece walked in. Wide eyed they stood, watching while I spread it out, begging for me to serve it out.

Oh little ones, I’m a blogger, I need to photograph the life out of this cake before you get to try it!

I also explained that this was a grown up cake, heavy with stout and the adult flavour of dark rich chocolate. They could certainly try it but I wouldn’t mind if they didn’t like it.

Even if they didn’t like the Guinness cake, they would surely devour the white chocolate frosting!

I was astounded to discover a few hours later that they loved the cake, the complex flavours of the cocoa and Guinness may have been lost on them but, boy, they hoovered that cake up in seconds! Alfie didn’t actually like the frosting, he left it!

 

So there you go, this decadent grown up cake also gets the tiny peeps seal of approval!

Chocolate Guinness cake may look impressive but it is actually simple to make. I love it when you can impress with little effort!

I’ve been meaning to bake and blog this cake for a while after a friend told me about it a few years ago. I don’t know why it took me so long, although I’d never tried Guinness either until the other week!

And it turns out, I really, really, really like Guinness! In the interest of fairness I did try a few other stouts but Guinness is king for a reason.

Chocolate Guinness CakeA trip into Birmingham this week resulted in me greedily snaffling a slice of Guinness cake in a cute coffee shop. Yes, it was time to bake it myself!

I’ve tinkered heavily with Nigella’s Guinness cake recipe, mostly in the mixing of the batter. The biggest change though is switching her cream cheese frosting for my favourite (I’d top every cake with this if I could) white chocolate cream cheese frosting.

The white chocolate and cream cheese is so heavenly sitting on top of the dark chocolate cake, like the creamy swirl of a freshly drafted pint.

Oh goodness, this post is making me rather thirsty!

Chocolate cakes can come in so many different guises. This is the chocolate cake I want: densely chocolatey with the complex flavours of the stout giving it that ‘something else’ that sets it apart from other chocolate cakes.

This is intensely satisfying baking, and eating!

Chocolate Guinness Cake 1-

Chocolate Guinness Cake.

Preheat the oven to 180º C / 350º F and grease a 23 cm (9 in) cake tin, lining the base with baking parchment.

  • 250 ml Guinness
  • 250 g unsalted butter
  • 100 g good quality dutch-process cocoa powder (I use Green and Blacks), sieved
  • 375 g caster sugar
  • 1 tbsp vanilla extract
  • 2 free-range eggs
  • 150 ml sour cream
  • 275 g plain flour
  • 2 1/2 tsp bicarbonate of soda

Melt the butter in a large pan over a low heat. Remove from the heat and stir in the Guinness followed by the cocoa powder and the caster sugar. Beat well.

Now beat in the sour cream, the eggs and the vanilla extract, a balloon whisk will do this best.

Sift together and combine the flour and the bicarbonate of soda in a mixing bowl. Make a well in the middle and pour in the chocolatey Guinness mixture. With the balloon whisk beat everything to a smooth batter.

Pour into the prepared tin and put it straight into the preheated oven. Don’t hang around, the bicarbonate will have already started to work, it needs that hot blast of oven!

Bake for around 1 hour checking if it has cooked though by inserting a cake tester or skewer: it should come out fairly clean. 

Leave to cool completely in the tin.

Chocolate-Guinness-Cake-Batter

White Chocolate Cream Cheese Frosting.

The cream cheese must be full fat and it must be at room temperature, Philly is great and lovely blogger Kerry of Kerry Cooks highly recommends Lidl’s Goldessa Cream Cheese. Low fat cream cheeses can make the frosting too runny, and using it straight out the fridge makes your frosting grainy.

Chocolate Guinness Cake

  • 100 g white chocolate
  • 150 g unsalted butter, soft, at room temperature
  • 200 g full fat cream cheese
  • 2 tsp vanilla extract
  • 300 g icing sugar, sifted

Very gently melt the white chocolate, either in a bowl over a pan of simmering water or in a microwave. Allow to cool a little.

Beat the soft butter until the mixture turns pale, then beat in the cream cheese and continue beating until it turns fluffy and light.

Beat in the cooled melted white chocolate and the vanilla extract.

Sift over a third of the icing sugar and beat in, repeat two more times.

Turn the cake out of the tin and peel off the parchment. Place onto your serving plate.

Heap enough frosting (this makes maybe a tad too much) onto the top to swirl seductively to the edges.

The cake can be stored, once completely cooled, un-frosted in an air-tight container for a couple of days, meaning you can make it in advance if needed.

Once frosted, store any left over cake in a sealed container in the fridge.

Chocolate Guinness Cake
A decadent grown up chocolate cake made with Guinness and topped with luscious white chocolate cream cheese frosting.
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Ingredients
  1. 250 ml Guinness
  2. 250 g unsalted butter
  3. 100 g good quality dutch-process cocoa powder (I use Green and Blacks), sieved
  4. 375 g caster sugar
  5. 1 tbsp vanilla extract
  6. 2 free-range eggs
  7. 150 ml sour cream
  8. 275 g plain flour
  9. 2 1/2 tsp bicarbonate of soda
For the white chocolate cream cheese frosting
  1. 100 g white chocolate
  2. 150 g unsalted butter, soft, at room temperature
  3. 200 g full fat cream cheese
  4. 2 tsp vanilla extract
  5. 300 g icing sugar, sifted
Instructions
  1. Preheat the oven to 180º C / 350º F and grease a 23 cm (9 in) cake tin, lining the base with baking parchment.
  2. Melt the butter in a large pan over a low heat. Remove from the heat and stir in the Guinness followed by the cocoa powder and the caster sugar. Beat well.
  3. Now beat in the sour cream, the eggs and the vanilla extract, a balloon whisk will do this best.
  4. Sift together and combine the flour and the bicarbonate of soda in a mixing bowl. Make a well in the middle and pour in the chocolatey Guinness mixture. With the balloon whisk beat everything to a smooth batter.
  5. Pour into the prepared tin and put it straight into the preheated oven. Don’t hang around, the bicarbonate will have already started to work, it needs that hot blast of oven!
  6. Bake for around 1 hour checking if it has cooked though by inserting a cake tester or skewer: it should come out fairly clean.
  7. Leave to cool completely in the tin.
To make the frosting
  1. Very gently melt the white chocolate, either in a bowl over a pan of simmering water or in a microwave. Allow to cool a little.
  2. Beat the soft butter until the mixture turns pale, then beat in the cream cheese and continue beating until it turns fluffy and light.
  3. Beat in the cooled melted white chocolate and the vanilla extract.
  4. Sift over a third of the icing sugar and beat in, repeat two more times.
  5. Turn the cake out of the tin and peel off the parchment. Place onto your serving plate.
  6. Heap enough frosting onto the top to swirl seductively to the edges.
Notes
  1. The cake can be stored, once completely cooled, un-frosted in an air-tight container for a couple of days, meaning you can make it in advance if needed.
  2. Once frosted, store any left over cake in a sealed container in the fridge.
  3. The cream cheese must be full fat and it must be at room temperature.
Vagabond Baker http://vagabondbaker.com/

By Rachel A Davis   Follow on Bloglovin

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4 Responses

  1. Jodie Bray says:

    Every time I visit your site I see this post and my mouth waters!!!!!!

  2. Oh wow! I’m so going to make this for my hubby who’s an avid Guinness fan! He may have to have an early birthday cake!
    Suzanne – Travelbunny recently posted…What to Wear in IcelandMy Profile

    • Rachel Davis says:

      Awesome Suzanne! He should love it, and my fella says that if you eat a bite of it with a mouthful of tea or coffee you can actually taste the Guinness (rather than it being an interesting back flavour). Enjoy!

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