Chocolate Guinness Cake
February 15, 2014
Categories: Desserts, Cakes, Tube/Bundt, Irish, Brunch, Christmas, Fathers Day, Potluck, St Patricks Day, Thanksgiving, Oven Bake, Make it from scratch, , more
"Working up a menu for upcoming St. Paddy's day here in Costa Rica. Forget the corned beef - this cake might be the ONLY thing on my agenda!!! Recipe is from Taste of Home."
- FOR THE CAKE
- FOR THE TOPPING
- Serving Size: 1 (141.7 g)
- Calories 491.8
- Total Fat - 16.6 g
- Saturated Fat - 10.1 g
- Cholesterol - 77 mg
- Sodium - 388.2 mg
- Total Carbohydrate - 79 g
- Dietary Fiber - 2.3 g
- Sugars - 58.7 g
- Protein - 10.6 g
- Calcium - 210.6 mg
- Iron - 1.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Grease a nine-inch, springform pan and line the bottom with parchment paper; set aside.
In a small saucepan, heat the Guinness and butter until butter is melted.
Remove from the heat; whisk in sugar and cocoa until blended.
Combine the eggs, sour cream and vanilla; whisk into the beer mixture.
Combine flour and baking soda; whisk into the beer mixture until smooth. Pour batter into the prepared pan.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean.
Cool completely in pan on a wire rack. Remove sides of pan when completely cool.
For the topping
In a large bowl, beat the cream cheese until fluffy.
Add confectioners’ sugar and cream; beat until smooth, but DO NOT over-beat.
Remove the cake from the pan and place on a platter or cake stand.
Ice the top of the cake so that it resembles a frothy pint of beer.
If you have any, refrigerate the leftovers.
No special items needed.