It seemed only logical to follow Guinness Beef Stew up with Guinness Chocolate Cake for dessert on Christmas Eve. I couldn’t really taste the Guinness, but the cake was very rich and dense – just a sliver was perfectly satisfying!
Because the cake uses butter that’s melted and not creamed with sugar, the texture isn’t as fluffy and it seems to have more of a brownie consistency. It’s great if you’re looking for a sheet cake that won’t take too much effort (although the original recipe called for layers to be stacked, that seems like a bit much for me). This is just one of those nice easy-going cakes you can throw together whenever the need arises.
(adapted from Epicurious)
1 cup butter
1 cup Guinness stout
3/4 cup cocoa powder
2 cups flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 cup sour cream
Preheat the oven to 350 F, grease a 13×9″ pan, and line the bottom with parchment.
Melt the butter and Guinness together in a heavy saucepan over medium heat, and bring to a simmer. Whisk in the cocoa powder until smooth, then remove from the heat to cool slightly.
Stir the flour, sugar, baking soda, and salt together with a fork or wire whisk and set aside. In the bowl of a stand mixer, beat the eggs and sour cream until smooth. Add the butter mixture and mix on low until combined. Remove the bowl from the mixer and add the flour, stirring gently then folding with a rubber spatula.
Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Place the pan on a wire rack to cool for 10 minutes, then invert onto the rack to cool completely.
1 cup whipping cream
1 1/3 cups semisweet chocolate chips
Melt the chocolate chips with the whipping cream in the top of a double boiler and stir until smooth. Let cool for about 15 minutes, then beat with the whisk attachment in a stand mixer until spreadable.