I’ve never really been much into beer but I have heard that Guinness pairs well with chocolate so I thought I’d give it a go.
I have to say that I really liked this cake as it was so different from the types of things that I usually make; however, the hubs was less than enthusiastic. He says it was too dense for his liking. I actually was pretty surprised because he is a beer / ale fan.
Obviously, I made it a few times, as I always do … tweaking and tweaking but he just never came ’round with any of my versions so I guess this was a one time thing in our house. Way too much cake for one person because I would definitely find a way to eat the whole thing.
- 1 cup Guinness
- 2 sticks butter, unsalted
- 3/4 cup cocoa, unsweetened
- 1 cup sugar
- 1 cup low carb sugar replacer
- 3/4 cup sour cream
- 2 eggs, large
- 1 Tbsp vanilla bean paste
- 2 white whole wheat flour
- 2-1/2 tsp baking soda
- 8 oz cream cheese
- 1 cup low carb confectioners sugar replacer
- 1/4 cup heavy cream
- Preheat oven to 350º F.
- Generously butter a 9" springform pan.
- Whisk together the eggs, sour cream vanilla and set to the side.
- Pour the Guinness into a saucepan over medium heat
- Add the butter and heat until melted.
- Remove from the heat & whisk in the cocoa and sugar.
- Pour the wet sour cream mixture into the beer mixture and mix well.
- Whisk in the flour and baking soda.
- Pour into the pan and bake for about 50-60 minutes.
- Cool completely in the pan for at least an hour.
- While cooling, prepare the frosting.
- Beat the cream cheese in a stand mixer with a paddle attachment until smooth.
- Slowly add the confectioners sugar and mix until fully incorporated.
- Add the cream and continue mixing until smooth.
- Pour on top of the cooled cake so as to mimic the frothy head on a pint of Guinness.
Adapted from Nigella's Chocolate Guinness Cake.
Do you like Chocolate Guinness Cake? If you have a great recipe then please feel free to share with the rest of us and Happy St. Patrick’s Day!