Recipe: Chocolate Guinness Cake (modified from a recipe by Nigella Lawson)
The stout flavor isn’t noticeable in the final product, but it certainly provides a depth that isn’t found in ordinary chocolate cakes.
- 1 cup Guinness Foreign Extra stout
- 1 cup unsalted butter
- 1/2 cup cocoa powder
- 1-1/2 cups sugar
- 1/2 cup sour cream
- 2 eggs
- 2 cups all-purpose flour
- 2-1/2 teaspoons baking soda
- confectioners’ sugar, for dusting the cake
- ice cream, for serving
Preheat oven to 350 degrees. Butter and flour an 8x8-inch baking pan.
In a large saucepan, melt together the Guinness and butter over low heat. Meanwhile, place the cocoa powder and sugar into a large mixing bowl, then whisk in the Guinness mixture once melted.
Add the sour cream and eggs; combine well. Add the flour and baking soda, and whisk until smooth. Pour into the prepared pan, and bake 35-40 minutes until a tester comes out clean. Cool completely on a rack, and don’t worry if the top of the cake cracks a bit or sinks slightly in the center - that’s just its nature, and it still tastes amazing!
Trim 1/4 inch around the edges of the cake. Cut the cake in half cross-wise, then cut each half into quarters. Place each piece onto a dessert plate, and sift confectioners’ sugar over the top.
Makes 8 servings, and is ideal served with ice cream.
This recipe was adapted by Mary Bilyeu and originally posted on AnnArbor.com on Sept. 8, 2011.