In Jamaica, Everything’s Better with Guinness, Even Chocolate Cake
Jamaicans have a proud history of using Guinness Stout in a variety of ways, the most famous being Guinness Punch. But one of the best uses of the rich, dark beverage is as an ingredient in chocolate cake. Try the following cake recipe for a seriously intense chocolate experience. And to complete your Jamaican Guinness pleasures, make up a batch of Jamaican
Jamaican Chocolate Guinness Cake
For one 9-inch single-layer cake / 12 servings
- 1 cup Guinness Stout
- 1 stick plus 2 T unsalted butter
- ¼ cup unsweetened cocoa
- 2 cups superfine sugar
- ¾ cups sour cream
- 2 large eggs
- 1 Table vanilla extract
- 2 cups all-purpose flour
- 2 ½ tsp baking soda
- Butter to grease the pan
- Preheat oven to 350 degrees
- Butter a 9-inch spring-form pan. Line with parchment paper.
- Combine Guinness and butter in large sauce pan.
- Pace over medium-low heat until the butter is melted.
- Remove from heat and add cocoa and superfine sugar, whisking together until blended,
- In a separate bowl, combine the sour cream, eggs and vanilla, mixing well.
- Add the sour cream mixture to the Guinness mixture in the saucepan.
- Add flour and baking soda.
- Whisk all until smooth.
- Pour batter into buttered pan,
- Bake until the cake is risen and firm to the touch – about 45 minutes to 1 hour.
- Remove from oven and place on wire rack to cool in the pan.
Ingredients for the topping
- 1 ¼ cups confectioners’ sugar
- 8 ounces ream cheese (at room temperature)
- Mix confectioners’ sugar by hand or with a food processor ad break up any lumps.
- Add the cream cheese and blend together until smooth and easily spreadable.
Release the cake from the pan and place on cake stand or platter
Spread the cream cheese icing on the top of the cake only.