St. Patrick’s Day is in just a few days, and although I made this cake back in January, I was waiting for this very occasion to publish a recipe. Because Guinness is the most famous Irish beer after all, so I think it’s an ideal recipe to celebrate this Irish “holiday”. And when your cake includes both booze and chocolate, I don’t think it’s gets better than that!
I consider myself one of the biggest chocolate lovers, and I also love dark beer, so I have planned a long time to make something with that combination. All the recipes I came across were either a copy or slightly modified recipe by Nigella Lawson – Guinness Chocolate Cake. Well, I don’t think we need another identical recipe on the internet.
I used heavy cream in this recipe, because it has a high percentage of fat, and it gave just that special fudgy texture, and with the addition of cornstarch, you get soft, tender and incredibly delicious cake that literally melts in your mouth, and chocolate cream cheese frosting is just the “icing on the cake” – literally, it completely complements the whole cake, so don’t miss it. You can also use classic cream cheese frosting without cocoa powder, but to me this combination is just perfect.
In this cake it is not necessary to use exactly Guinness beer, there are other types of dark beers, but it is important that beer you use is Stout beer. Stout beer is made from roasted malt and barley so it has a recognizable taste reminiscent of roasted coffee and/or chocolate. Due to this specific bitter-sweet taste, it is perfect for use in cakes, and it pairs amazingly with chocolate. Although you can taste a light note of Guinness beer in the cake, it will not prevail, but will also enhance the chocolate flavor! And if you just don’t want the booze in your cake, feel free to replace it with Coke, it gives that extra level of flavor just as well.
WHAT INGREDIENTS YOU WILL NEED?
- all-purpose flour and cornstarch
- unsalted butter
- granulated sugar and light brown sugar
- cocoa powder
- Guinness beer or any other Stout beer
- heavy cream
- baking soda
- cream cheese
- powdered sugar
HOW TO STORE THIS CAKE?
Store, unsliced, wraped in plastic foil or inside an air-tight container in the fridge for up to 3 days or freeze (unglazed) wraped tightly in a foil and inside freezer-safe container for up to 2 months.
FEW TIPS AND TRICKS
- I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure same results in baking.
- I use Large eggs which are around 60-65 grams without a shell. In US it would be a XL egg.
- For best results make sure your ingredients are at room temperature before you begin baking.
- Not all ovens are the same. Adjust baking time to your oven. I suggest to start checking at 40 minutes and every 5 minutes after that, until skewer inserted into the center of the cake comes out clean.
- The cakes baked in darker pans will bake faster.
- I used here 22×11 cm (8 1/2 x4 1/2-inch) loaf baking pan. You can use 23×13 cm (9×5-inch), but the baking time will be shorter!
→If you make this cake, please leave a comment, rate it and tag @mihaela_biteitquick on Instagram! I would love to see what you baked!
Guinness Chocolate Loaf Cake
- 120 grams unsalted butter (1/2cup) room temperature
- 100 grams granulated sugar (1/2 cup)
- 100 grams light brown sugar (1/2 cup)
- 2 large eggs room temp.
- 1 teaspoon vanilla extract
- 150 grams all-purpose/plain flour (5.3 oz)
- 20 grams cornstarch (0.7 oz)
- 50 grams cocoa powder (1.77 oz) I used dutch processed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 120 grams Guinness beer or any other stout beer (1/2 cup)
- 80 grams heavy cream (1/3 cup) room temperature
Chocolate Cream Cheese Frosting
- 80 grams unsalted butter (2.8 oz) softened
- 100 grams cream cheese (3.5 oz)softened
- 120 grams powdered sugar (1 cup) sifted
- 15 grams cocoa powder (0.53 oz)
- 1 teaspoon vanilla extract
- pinch of salt
- Preheat oven to 180°C (350°F). Grease 22x11 cm (8 ½ x 4 ½-inch) loaf pan and line with parchment paper. Set aside.
- In a small bowl, whisk together the flour, cornstarch, cocoa powder, baking soda and salt.
- Using an electric mixer beat the butter and sugars until creamy, 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add in vanilla.
- With a mixer on low speed, add the dry ingredients in 3 additions alternating with the guinness beer and heavy creamy (dry-wet-dry-wet-dry). Do not over mix.
- Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted comes out clean. If using dark colored loaf pan, start checking at 40 minutes.
- Let the cake cool in the pan for 10 minutes, then remove it gently and set it on a cooling rack to cool completely.
- In a large bowl using an electric mixer beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the powdered sugar, cocoa powder, vanilla extract, and salt and beat on medium-high speed until combined and creamy. Spread over cooled cake.
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