This dense, moist and decadent cake is our very favorite . It is also tremendously simple and the spring form ensures it will come out of the pan every time. I have made some healthier alterations to this recipe listed in the ingredients section which really do not detract from its greatness. However, I wanted to put in this recipe in its original form just because it is so amazing.
I have made this in a greased and floured deep 9 x 9 square glass pyrex dish and and it also comes out fine, just more done on the edges. However, an 8 x 8 pan is too small. It overflows all over the oven (I have done that, too!). If in doubt, go larger.
It also makes amazing cupcakes. Adjust bake time to around 20 minutes.
Prep time:15 minutes
Cook time:45-60 minutes
For the cake:
- 1 cup dark Guinness beer
- 1/2 cup plus 2 tablespoons organic butter, sliced into pats
- 1/2 cup organic unsweetened cocoa powder (I prefer Green & Black)
- 2 cups sugar**
- 3/4 cup organic sour cream
- 2 farm fresh eggs
- 1 tablespoon vanilla extract
- 2 cups unbleached flour**
- 2 1/2 teaspoons baking soda
For the Frosting:
- 8 ounces cream cheese
- 1 1/4 cups powdered sugar**
- 1/2 cup organic heavy cream
- 1 teaspoon organic vanilla extract
You can make the following substitutions with excellent results:
For the cake batter, substitute 1 1/2 cups of xylitol instead of 2 cups sugar. Use finely ground whole grain spelt flour (such as vitaspelt) or Einkorn flour instead of unbleached flour.
For the frosting, substitute 1/2 cup raw honey in lieu of the powdered sugar.
- 9 inch round spring form pan
- Parchment paper
- Large sauce pan
- 2 medium glass or metal mixing bowls
- Electric mixer or egg beater
Step 1. Preheat oven and prepare pan
Preheat the oven to 350°F.
Line a 9-inch spring form pan with parchment paper to make sure the cake doesn’t leak out.
Here is a useful how-to video:
Step 2. Mix the batter
In a small bowl, mix together the the flour and baking soda.
In another bowl, beat the sour cream, eggs and vanilla with an electric mixer or egg beater.
Pour the Guinness into a large saucepan and add the sliced butter.
Heat until the butter is melted. Then, remove from the heat.
Whisk in the cocoa and sugar.
Add the sour cream mixture to the Guinness mixture in the saucepan.
Stir in the flour and baking soda mixture.
Step 3. Bake and cool the cake
Pour the batter into the lined spring form pan.
Bake in the preheated oven for 45 minutes to 55 minutes.
Check with a toothpick. It should just come out clean.
Cool completely in the pan on a wire rack.
Step 4. Make the frosting
Beat the cream cheese until smooth.
Add the powdered sugar and beat until well combined.
Add the whipping cream slowly while beating constantly until a thick fluffy consistency is reached.
Step 5. Frost the cake
Remove the cooled cake carefully from the spring form pan.
Peel of any remaining parchment paper and place the inverted cake on a cake stand or large platter.
Mound all of the frosting in the center of the cake and spread evenly across the top, but not the sides.
The idea is to frost the top of the cake until it resembles the frothy head on a pint of freshly poured Guinness.