Guinness – a beer from Ireland – is a stout with a wheaty kind of flavor and is notorious for providing a big head of foam. Hence the frosting is supposed to look like the foamy head. I don’t drink beer – I don’t like beer, though I’ve tasted it numerous times over the years . Maybe not to my taste for drinking, but it makes a mean addition to a cake.
One of the perks of having a bible study group that meets at my house with some regularity, is that I have the opportunity, and a reason – to bake something. I do love to bake, though cookies and cakes are probably my favorites. This time I was baking for a potluck luncheon and I chose dessert since nearly everything else was taken by the time the list got to me. I needed about 12 servings of something, so it meant choosing something that made a pretty big cake. The funny thing is – I had purchased the can of Guinness just a few days before my DH had his stroke in 2014, as I was going to make it that week. The can has been sitting on my pantry shelf ever since, and I wasn’t even sure it would still be any good. When I opened the can, it spouted some foam and plenty of whiiisssh, so I knew it was okay. Good enough for baking a cake, anyway.
The recipe has been languishing in my to-try file for a long time – it’s a Nigella Lawson recipe, and if you google the title, you’ll find ample other bloggers who have shared this or a variation of it. Nigella’s original recipe was made, as I did it, in a 9-inch springform pan, but many others have prepared it as a double layer cake, or maybe a triple layer cake. One commenter on Nigella’s website said she’d made it for her wedding cake and was astounded there wasn’t a single crumb left. She made it multi-stories high, apparently.
The only unusual thing about making this is you melt the butter, Guinness and unsweetened chocolate together, and it’s then added to the other wet mixture of sour cream and eggs, then you add dry ingredients. All done by hand – no mixer required. It was simple enough to mix up and into a buttered springform pan it went and baked for about 45 minutes, until it reached 200°F in the center. It cooled awhile, then I took it off the springform base and it went onto a pedestal cake stand.
One of the blogs I read about this cake mentioned that the cake sinks a bit in the middle, and she recommended taking a slice off the top. And yes, I was at first dismayed when I saw this happen as the cake cooled. But once you slice off the top, it was fine. The cake is firm enough for you to do that. I nibbled on the lopped-off top and gave the rest of it to a friend whose daughter loves any of my left over baking stuff.
I recommend that you not frost the cake until you’re within an hour or so of serving it – keep it covered in plastic wrap until then. You generally don’t refrigerate cakes (they stale very rapidly when refrigerated), but with dairy in the frosting (cream cheese and heavy cream) you can’t leave it out at room temp indefinitely, either. So, just plan ahead, that’s all.
The cake was a big hit. It served many more than 12, since I cut quite small slices – it’s rich, especially with the cream cheese frosting – and I still have some left over – unfortunately I had to keep it in the refrigerator, though. If you end up having to refrigerate yours, just bring it out for an hour before serving the leftovers, so the cake is more to room temp.
What’s GOOD: wonderful chocolaty flavor. I used Trader Joe’s (new) box of unsweetened chocolate and it’s very dark-chocolaty, for sure. You know there is something different in this cake (the Guinness) but you won’t know what it is. It’s a somewhat dense cake, but yet it has a light texture too. A contradiction, I know, but it’s true. The frosting is perfect on this cake – it definitely needs something, and the thick frosting does give the appearance of the foamy head from the Guinness. Would be wonderful for St. Patrick’s Day – alas, I didn’t make this until about then – should have written it up and posted it immediately! Sorry.
What’s NOT: just make sure you buy the Guinness – that’s not on anyone’s every day shopping list unless you regularly drink the stuff. Everything else was very straightforward. Not hard to make. Nothing at all bad about it! As I said, it was a big hit at the luncheon, and several asked me for the recipe.
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
* Exported from MasterCook *
Chocolate Guinness Cake
Recipe By: Nigella Lawson’s Feast: Food to Celebrate Life
Serving Size: 12
CAKE:
butter for greasing the cake pan
1 cup Guinness (stout beer)
6 tablespoons unsalted butter
4 ounces unsweetened baking chocalate — 4 squares
2 cups granulated sugar
3/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
FROSTING:
1 1/4 cups powdered sugar
8 ounces cream cheese — at room temperature
1/2 cup heavy cream
1. Heat oven to 350°F. Butter a 9-inch springform pan.
2. CAKE: In a large saucepan over medium-low, combine Guinness, butter, and chocolate. Stir and cook very gently until butter and chocolate melt and the mixture is fairly smooth; remove from heat. Whisk in the sugar. In a small bowl, mix the sour cream, eggs, and vanilla. Whisk this mixture into the Guinness mixture. Add the flour and baking soda and mix again until smooth. Pour the batter into buttered pan and bake 45 minutes to an hour, until risen and firm (and has reached 200°F using an instant read thermometer poked into the middle of the cake). Place pan on a wire rack and cool completely in pan.
3. FROSTING: (Remove cream cheese from the refrigerator about 2 hours before you want to mix the frosting.) Mix the powdered sugar in a bowl to break up lumps. Add the cream cheese and mix until fairly smooth. Mix in the cream until it is loose enough to spread easily (but not so it’s a liquid). You can unmold the cake and frost it on the springform base, or transfer to a cake platter. If the middle has sunk a little, slice off a thin layer of the top to make it smooth. Frost only the top of the cake (not the sides), to resemble the frothy head on a pint of Guinness. Preferably frost the cake within an hour or so of serving (so you don’t have to refrigerate it). Leftovers should be refrigerated since the frosting contains dairy.
Per Serving: 506 Calories; 25g Fat (43.8% calories from fat); 6g Protein; 67g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol; 345mg Sodium.

Toffeeapple
said on April 10th, 2016:
The last time I drank Guinness was in a pub in Sean Kelly Square:
https://en.wikipedia.org/wiki/Sean_Kelly_(cyclist)
and it took such long time to get from the pump into the glass. This seems to happen only in Ireland since it takes a shorter time over here in England and I have no idea why.
That’s so interesting . . .I don’t know, either, since I don’t drink beer or any similar things! . . . carolyn t
Toffeeapple
said on April 15th, 2016:
I make an exception for Guinness when in Ireland!
Ah-ha! I see. Beer and me really don’t get along, except in cooking! . . . carolyn t