Moist Irish Guinness Cake with Cream Cheese Frosting
Ingredients
Batter
- 250 ml Guinness beer
- 250 g butter
- 300 g sugar
- 80 g cocoa powder
- 200 g sour cream
- 2 medium eggs
- 1 tsp vanilla extract
- 400 g all-purpose flour
- 2 tsp baking soda
- 1 pinch salt
- butter, for greasing the pan
Frosting
- 100 g heavy cream
- 300 g cream cheese
- 120 g powdered sugar
Preparation
Pour the Guinness beer into a saucepan, add the butter in pieces, and heat over medium heat until the butter has melted. Remove the saucepan from the heat and stir in the sugar and cocoa powder until dissolved. Let the mixture cool for about 10 minutes until it is only lukewarm.
Meanwhile, preheat the oven to 160°C (320°F) conventional or 140°C (285°F) fan-forced. Grease a 20 cm springform pan or line it with parchment paper. Whisk the sour cream with the eggs and vanilla extract, then gradually pour in the butter-cocoa mixture while stirring. Mix the flour with baking soda and salt, then add to the batter and stir well.
Pour the batter into the prepared springform pan and smooth the top. Bake the cake in the preheated oven for about 75 minutes. If the cake is getting too dark, cover it with aluminum foil. Let the cake cool completely in the pan, then carefully remove it from the pan and place it on a cake plate.
For the frosting, whip the heavy cream until stiff peaks form. Beat the cream cheese with the powdered sugar, then gently fold in the whipped cream with a spatula. Spread the frosting over the cooled Guinness cake, smooth it, and refrigerate the cake. Take the Guinness cake out of the refrigerator 20-30 minutes before serving.
Tips
This cake serves about 10 and can be stored in the refrigerator for at least 2 days.
