Guinness Chocolate Cake with Cream Cheese Frosting

Guinness Chocolate Cake with Cream Cheese Frosting requires roughly 45 minutes from start to finish. This recipe serves 12 and costs $1.97 per serving. Watching your figure? This lacto ovo vegetarian recipe has 1226 calories, 13g of protein, and 59g of fat per serving. 754 people found this recipe to be scrumptious and satisfying. It will be a hit at your st. patrick day event. A mixture of salt, eggs, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a reasonably priced side dish. It is brought to you by Gimme Some Oven. Taking all factors into account, this recipe earns a spoonacular score of 48%, which is pretty good. Try Guinness Chocolate Cupcakes with Cinnamon Cream Cheese Frosting, Mini Layered Guinness Cake with Irish Cream Ganache Frosting, and Guinness Stout Cake with Guinness Buttercream Frosting for similar recipes.

Servings: 12

 

Ingredients:

1 Tbsp. baking soda

1 1/2 cups dark chocolate unsweetened cocoa powder (or regular unsweetened cocoa powder)

3 (8 oz.) bricks cream cheese, room temperature

4 large eggs

4 cups all-purpose flour

2 cups Guinness (or other stout)

6 cups powdered sugar

2 tsp. salt

1 1/3 cups sour cream

4 cups sugar

2 cups (4 sticks) unsalted butter

1 Tbsp. vanilla extract

Equipment:

baking paper

sauce pan

oven

whisk

stand mixer

bowl

kitchen scale

spatula

toothpicks

hand mixer

Cooking instruction summary:

Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides, and line the bottoms of the pans with parchment paper. Butter paper. Bring the Guinness and 2 cups butter to simmer in a large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth and no lumps remain. Transfer the mixture to the freezer and let cool for 10 minutes.Meanwhile, whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. In a stand mixer, beat the eggs and sour cream on medium speed until combined. Add the slightly-cooled Guinness mixture to the egg mixture, and beat on low speed just until combined. Add flour mixture and beat briefly on slow speed for 10 seconds. Using rubber spatula, fold batter the rest of the way until completely combined. Divide batter equally among prepared pans. (I use a kitchen scale to be sure that the cakes are even.) Bake cakes until a toothpick inserted into center of cakes comes out clean, about 35-40 minutes. Transfer cakes (within their pans) to rack, and cool 10 minutes. Then carefully turn cakes out onto rack and cool completely. Frost with cream cheese frosting once cooled. Keep cake covered in a sealed container, and refrigerate for up to 3 days, although this cake is best enjoyed the day it is made!Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.

 

Step by step:


1. Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides, and line the bottoms of the pans with parchment paper. Butter paper. Bring the Guinness and 2 cups butter to simmer in a large saucepan over medium heat.

2. Add cocoa powder and whisk until mixture is smooth and no lumps remain.

3. Transfer the mixture to the freezer and let cool for 10 minutes.Meanwhile, whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. In a stand mixer, beat the eggs and sour cream on medium speed until combined.

4. Add the slightly-cooled Guinness mixture to the egg mixture, and beat on low speed just until combined.

5. Add flour mixture and beat briefly on slow speed for 10 seconds. Using rubber spatula, fold batter the rest of the way until completely combined. Divide batter equally among prepared pans. (I use a kitchen scale to be sure that the cakes are even.)

6. Bake cakes until a toothpick inserted into center of cakes comes out clean, about 35-40 minutes.

7. Transfer cakes (within their pans) to rack, and cool 10 minutes. Then carefully turn cakes out onto rack and cool completely. Frost with cream cheese frosting once cooled. Keep cake covered in a sealed container, and refrigerate for up to 3 days, although this cake is best enjoyed the day it is made!Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining.

8. Add in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.


Nutrition Information:

Quickview
1222k Calories
12g Protein
58g Total Fat
168g Carbs
5% Health Score
Limit These
Calories
1222k
61%

Fat
58g
90%

  Saturated Fat
34g
217%

Carbohydrates
168g
56%

  Sugar
128g
143%

Cholesterol
219mg
73%

Sodium
896mg
39%

Alcohol
0.37g
2%

Caffeine
24mg
8%

Get Enough Of These
Protein
12g
26%

Vitamin A
1956IU
39%

Manganese
0.72mg
36%

Selenium
23µg
34%

Vitamin B2
0.46mg
27%

Phosphorus
255mg
26%

Copper
0.51mg
26%

Vitamin B1
0.36mg
24%

Folate
96µg
24%

Iron
4mg
23%

Fiber
4g
19%

Magnesium
73mg
18%

Vitamin B3
2mg
14%

Calcium
123mg
12%

Zinc
1mg
11%

Potassium
358mg
10%

Vitamin B5
0.92mg
9%

Vitamin E
1mg
9%

Vitamin D
1µg
9%

Vitamin B12
0.43µg
7%

Vitamin K
5µg
5%

Vitamin B6
0.1mg
5%

covered percent of daily need
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