Wednesday, March 16, 2016

Guinness Stout Cake

Hello my dear friends!
I'm so sorry, I have been M.I.A.
for months.
It has been crazy busy at The Red Apron's home.

Now, my Red Apron and I are back,
and we have some great stuff to share with you this year.
So let's start it off with this year's celebration of St. Patrick's Day.

I might not be Irish but I can assure you,
I can make a mean Guinness Stout Cake a.k.a. Guinness Beer Cake.
I swear, ask my Irish friends!


1 cup Guinness Stout
10 tbsp. unsalted Butter
3/4 cup unsweetened cocoa
2 cups granulated sugar
3/4 cup sour cream
2 large eggs
1 tbsp. Pure vanilla extract
2 cups All-purpose flour
2 1/2 tsp. Baking soda

For the Topping:

2/3 cup Heavy whipping cream
1 cup. Chocolate chips
1/2 tsp. Pure vanilla extract


  • Preheat oven to 350 degrees Fahrenheit.
  • Butter bundt pan.
  • In a medium saucepan over medium- high heat, combine Guinness and butter, whisk until butter melts.
  • Add cocoa and sugar to the mixture, whisk until blended.
  • In a small bowl, combine eggs, sour cream, and vanilla, then add to Guinness mixture.
  • Add Flour and baking soda, whisk until smooth.
  • Pour into buttered pan.
  • Bake for  45- 60 mins. (depending on oven/altitude).
  • Poke a cake tester or toothpick to check doneness.
  • Place on a wire rack to cool completely.

For the Chocolate Ganache:
  • Place chocolate chips in a small bowl.
  • In a small sauce pan, combine heavy cream and pure vanilla extract. Cook over medium-high heat until bubbles appear on the outside edge of the cream.
  • Pour the hot cream mixture over the chocolate chips.
  • Using a fork, gently stir until all chocolate chips are melted and the mixture is smooth.

To Finish:

  • Remove Cake from pan, transfer to a cake stand, and drizzle chocolate ganache over cake.
  • Enjoy! 

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