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Just Short of Crazy

Travel, food and life in the midwest (and beyond)

TRAVEL, FOOD, AND LIFE IN THE MIDWEST (AND BEYOND)
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Chocolate Guinness Cake Recipe

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chocolate Guinness cake

I’m enjoying sunny southern California this week. I’ve had enough of the bitter cold and snow so decided to make the escape to warmer temps and sunshine. While I’m there soaking up some sun I’ll be planning a St. Patrick’s Day menu. This Chocolate Guinness Cake recipe is definitely making the menu list. Regardless if you celebrate St. Patrick’s Day or not you’ll enjoy this delightful cake.

Chocolate Guinness Cake
Author: Deb Thompson
Ingredients
  • CAKE
  • 2 cups Guinness Stout
  • 4 sticks Butter
  • 1 1/2 cups Unsweetened Cocoa Powder
  • 2 cups Flour
  • 2 cups Sugar
  • 1 tablespoon Baking Soda
  • 1 ½ teaspoons Salt
  • 4 large Eggs
  • 1¾ cup Sour Cream
  • 1 teaspoon Vanilla Extract
  • SALTED CARAMEL SAUCE
  • 5 tablespoons Butter
  • ½ cup packed Dark Brown Sugar
  • ⅓ cup Heavy Cream
  • Pinch Salt
  • ¼ teaspoon Vanilla Extract
  • ⅔ cup Powdered Sugar,sifted
Instructions
  1. Preheat oven to 350
  2. Spray or butter bundt pan
  3. Using a medium saucepan using medium heat, bring the Guinness and butter to a light boil then add the cocoa powder using a whisk until smooth it is smooth. Remove from heat and place to the side
  4. Then a large bowl, you will need to whisk flour,sugar,baking soda and salt
  5. Now get even another LARGE bowl, I used an electric mixer to beat together the eggs, sour cream and vanilla together
  6. Now add the butter-Guinness to the sour cream and using a hand mixer mix until fully combined about 1-2 minutes on med. speed . You will now begin to add the flour mix and beat until just combined. Use a rubber spatula, lightly fold the batter to make sure there are no pockets of flour
  7. Pour into bundt pan
  8. Bake for 60 minutes, always do a bake check by sticking a toothpick in the cake if it comes out clear free of wet batter the cake is done
  9. MUST cool in pan for 10 minutes before removing the cake from the bundt pan. After that remove the cake and then cool completely on rack
  10. SALTED CARAMEL SAUCE
  11. Using a medium saucepan, add the butter, dark brown sugar, heavy cream and salt to a boil, stirring constantly. Keep it at a boil for ONE minute, stirring constantly
  12. Remove from heat, stir in vanilla extract
  13. Add about ½ cup of the powdered sugar and whisk until smooth
  14. Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency
  15. Decorating the cake by placing the cake plate and pour the salted caramel glaze over the top

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