Not so unknown fact about me: I dislike beer. What’s a girl to do, with left over Guinness in the fridge? Pull out the Guinness Cake recipe that’s been stashed in the recipe folder since fall of 2008! During my senior year of college, after deciding to move to the state capital where 115 was a normal summer temperature, I went a little food overboard by purchasing up all the old summer issues from years past at the local used bookstore. This recipe for a chocolate cake caught my eye, first because I have a brother-in-law undeniably attached to Guinness, and second because of the simplicity of the recipe.
The recipe comes together quickly, particularly if, like me, you tend to combine steps 1-3 and complete all at once. But there’s not need to rush anything here. Total prep time can’t be more than 10 or 15 minutes, and the recipe can be completed blender free. The blender free aspect could work nicely into those New Year’s resolutions to work out more (just make sure to switch arms halfway through so that you’re getting an even workout).
Chocolate scents wafted from the kitchen as the cake baked to a beautiful, deep color. I was impatient enough to try removing from the pan before the cake was cool, leaving me with a slightly distressed cake. Topped with powdered sugar, the cake looked delicious. Beautiful. Served with a scoop of java chip icecream, this Chocolate Guinness Cake wasn’t such a bad way to end the day.
Recipe from Vegetarian Times, 2006
2/3 cup stout, preferably Guinness
10 tablespoons butter
1/2 cup cocoa powder
1 and 1/2 cup flour
1 and 1/2 cup sugar
1 tsp baking soda
1/2 tsp salt
1 egg yolk
2/3 cup sour cream (you can use low fat)
powdered sugar for dusting
1. Preheat the oven to 350 degrees. Prepare an eight inch round cake pan by lining the bottom with parchment paper and buttering the sides and the paper. This will help when removing the cake and is a much recommended step. (I left it out with my cake).
2. Combine stout and softened butter in a saucepan over medium heat. Slowly bring to a simmer then allow to cool slightly.
3. While allowing the butter and stout in step two to come to a simmer, whisk together sugar, baking soda, flour, and salt in a large bowl.
4. Combine egg, the additional yolk, and the sour cream, beating well with a whisk or electric mixer. Slowly whisk in the stout-butter mixture. Add the flour and whisk slowly until combined, then gently fold the batter till combined.
5. Pour the batter into the cake pan and bake about 50 to 55 minutes on the center oven rack. When finished, cool for 10 minutes on a wire rack before removing the cake from the pan. To remove the cake, run a sharp knife along the edge of the cake to loosen it. Then turn the cake pan on to the rack and lift. Allow the cake to cool completely.
6. Sift powdered sugar over the cake. Serve warm or room temperature.
This cake is best eaten within a day or two of making. To freeze, forgo step 6 and wrap well in foil. Freeze for up to one month. Let the cake thaw, then sift the powdered sugar over the cake.