Guinness Chocolate Cake with Cream Cheese Frosting

Guinness is the first beer I ever drank as a regular grown-up thing. I was not a beer drinker, with a few exception of quarters in high school (I was terrible and everyone knew it – surprise?!), until I was in my 30s and then not so much beer drinker until I visited England for interviews and realized EVERYBODY (mostly) had a beer w/lunch and my beer stout of choice was Guinness – hell, that’s a meal in itself. Right?

D&D_9471

Guinness Cake with Cream Cheese Frosting

But I have learned over the years that Guinness is great in lots of dishes. Beef stew (yeah!), brownies  – totally not kidding, and cake. Guinness has that chocolate / coffee thing going on – if I were some food channel person, I would say, “a depth of flavor.”  And that really fits. Need to make the brownies again – both the Boy and the MotH like them. I’m not a brownie person, but I like to make things for the men in my life and make them happy which makes me happy too. I’m a huge fan of buttermilk or sour cream in a cake – it makes for a tender cake.

2 cups all purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
2 cups sugar
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla
1 cup Guinness
1/3 cup buttermilk

Preheat oven to 350 degrees. Lightly grease 9 inch springform pan.
In a large bowl, sift together flour, cocoa powder, baking soda, salt and sugar.
In a large measuring cup, mix together oil, eggs, and vanilla until well combined. Add to dry mixture and combine. Add Guinness and buttermilk and whisk until combined. Pour into prepared pan.
Bake for 40 – 45 minutes, until a toothpick comes clean or with only a few moist crumbs. Cool completely in the pan before unfolding it on to a cake plate.

Cream Cheese Frosting
8 ozs cream cheese, room temperature
1 – 7 oz. container marshmallow cream*
2 tsp vanilla

In a large bowl, combine the cream cheese and marshmallow cream. Beat with a mixer at high speed for 2-3 minutes, until very smooth and fluffy. Beat in vanilla, if using (what – must use). Spread onto cake or cupcakes. Frosts 12 cupcakes or one 9 inch cake.

Source: Baking Bites with some adjustments.

* I am not sure I understand the difference between marshmallow cream and marshmallow fluff – but for my fluffer-nutter** it was always marshmallow cream. So I’m going with that.

** A favorite school room sandwich, but it was always a bit of a mess – sticks to the sandwich bag.

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