Decadently Rich Guinness Cake

You might be surprised to learn that chocolate and stout are a match made in heaven. They truly bring out the best in one another. Chocolate’s warm tones snuggle up to the toasty deep flavors that stout beers (such as Guinness) are known for. And what better time of year to celebrate these two unlikely friends than on St. Patrick’s Day? This Guinness cake topped with an Irish cream drizzle is so rich and chocolatey it’s almost fudge like. This is definitely a grown up cake full of layer upon layer of flavor.

GuinnessCake-1aKelsey Kinser

Decadently Rich Guinness Cake

Recipe for the cake inspired by Nigella Lawson.

For the cake:

Non-stick spray

1 cup Guinness

10 tablespoons butter

3/4 cup unsweetened cocoa powder, plus another 1/4 cup for dusting

2 teaspoons instant coffee

2 cups white sugar

3/4 cup sour cream

2 large eggs

2 cups all-purpose flour

2 1/2 teaspoons baking soda

For the drizzle:

3-4 tablespoons Irish cream

8 oz powdered sugar

green food coloring as needed

Optional:

Sprinkles

GuinnessCake-1-2aKelsey Kinser
  1. Preheat oven to 350°F. Spray a bundt pan or 9″ springform pan with non stick spray. Dust with 1/4 cup of cocoa powder. Make sure it is well dusted, this rich cake likes to stick to pans.
  2. In a large saucepan on medium low heat melt the butter with the Guinness. Remove from the heat and whisk in the cocoa powder, instant coffee, and sugar. Whisk until well combined. Whisk in the sour cream and eggs. Whisk in the flour and baking soda until just combined. You don’t want to to over mix. Pour into the prepared and bake for 45 – 50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 20 minutes before cooling completely on a rack. It helps to shake this cake in the pan a bit to dislodge it before inverting.
  3. To make the drizzle whisk together the Irish cream, powdered sugar, and green food coloring. If your drizzle is too thin add more sugar, if it is too thick had a couple teaspoons more Irish cream. Pour this over the cooled cake (if your cake is still warm the drizzle will melt off.)

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