Guinness Chocolate Cake
This Guinness chocolate cake is fudgy, rich and super chocolatey. Such a delicious dessert for St. Patrick's Day!
Servings: 10 servings
Ingredients
Guinness Chocolate Cake
- 2 cups all-purpose flour
- 2 teaspoon baking soda
- ½ cup unsalted butter melted
- ¾ cup + 2 tbs unsweetened cocoa powder
- ½ cup vegetable oil
- 2 cups granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- ¾ cup sour cream
- 1 cup Guinness Beer
Chocolate Glaze
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tbs unsalted butter
- 2 tbs corn syrup
Instructions
- Preheat oven to 350 degrees. Grease a bundt pan very well, set aside.
- In a small bowl, whisk together flour and baking soda.
- In a separate bowl, beat vegetable oil and sugars together. Pour in melted butter and cocoa powder and mix until combined. Add eggs and sour cream and stir until fully incorporated. Add flour in two additions alternating with the stout. Beat until smooth, about 1 minute.
- Pour into prepared bundt pan and bake for 45-47 minutes OR until a toothpick inserted in the center comes out clean. Release the sides of the cake with a butter knife and allow cake to cool in pan for 20 minutes before inverting onto a wire rack to finish cooling completely.
- In a microwave-safe bowl, heat heavy cream and butter for 1 minute in the microwave until very hot. Pour in chocolate chips and wiggle the bowl so they are all immersed into the cream. Allow to sit for 3 minutes before stirring into a smooth consistency. Stir in corn syrup. Allow glaze to cool to room temperature before drizzling on cooled bundt cake.
- Guinness Chocolate Cake will stay fresh and moist for up to 6 days stored in an airtight container.