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The US celebrates the “National Beer Day” today – that is enough reason to make something with beer, right?! ;) Here in Germany we actually celebrate the International Day of the Beer – but that is in August. Way too far in the future. I want some nice Guinness Cake with Sour Cream Glaze now!

Guinness Chocolate Cake with Sour Cream Glaze | Bake to the roots

This is not my first cake made with beer. There is already a delicious Guinness chocolate cake with cream cheese topping on the blog as well as some cookie bars with chocolate, caramel, salt pretzels and of course Guinness again. The second recipe might sound a bit strange, but it’s incredibly delicious. So can you see – there is a lot of sweet stuff you can create with a bottle of beer! If you use dark beer in combination with chocolate in your cake the beer flavor is normally not very strong at the end – the beer kind of has “supporting role” in those cakes and makes the chocolate flavor pop out more… similar to coffee in a chocolate cake. If you ware hoping for a super-strong beer flavor – sorry, but that is not gonna happen… unless you double the amount of beer. But then you probably end up with a soggy cake ;P

You might want to keep your children away from his kind of cake… although in my childhood this wouldn’t have bothered anyone. I have pictures where I am drinking from a beer bottle when I was only two… and still, I did not turn into a person that has problems with alcohol ;P Anyway. Probably still not a cake for children. So give them something else and serve this cake to adults that appreciate the subtle beer flavor in this chocolate cake.

Well… with or without a special beer holiday – a cake made with Guinness simply tastes delicious and is something different than the usual chocolate sugar bombs.

INGREDIENTS / ZUTATEN

For the cake:
1/2 cup (120g) butter
1/2 cup (100g) brown sugar
1 large egg
1 1/2 cups (200g) all-purpose flour
1/4 cup (30g) cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup (240ml) Guinness
3.5 oz. (100g) semi-sweet chocolate, chopped
1/2 cup (60g) walnuts, chopped

For the glaze:
1.8 oz. (50g) semi-sweet chocolate, chopped
1.8 oz. (50g) sour cream
1 tbsp. sugar
1 tbsp. hot water

Für den Kuchen:
120g Butter
100g brauner Zucker
1 Ei (L)
200g Mehl (Type 550)
30g Kakao
1 TL Natron
1/2 TL Salz
240ml Guinness
100g Zartbitterschokolade, gehackt
60g Walnüsse, gehackt

Für die Glasur:
50g Zartbitterschokolade, gehackt
50g Schmand
1 EL Zucker
1 EL heißes Wasser

DIRECTIONS / ZUBEREITUNG

1. Preheat the oven to 350°F (180°C). Grease a 9×5 inches (23x12cm) loaf pan and line with a strip of baking parchment. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Mix the flour with cocoa powder, baking soda, and salt in a separate bowl. Add alternating with the beer in two batches to the bowl and mix until just combined – do not overmix. Add the chopped chocolate and chopped walnuts and fold in. Pour into the prepared pan and bake for 50-60 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let cool down in the pan for 10-15 minutes, then remove from the pan and let cool down completely on a wire rack.

2. For the topping chop the chocolate and add together with the sour cream and sugar to a microwave-safe bowl and heat up gently until the chocolate has melted. Stir to combine. Add the hot water and mix in. Decorate the cake with the cream. Let cool/dry before slicing.

1. Den Ofen auf 180°C (350°F) vorheizen. Eine 23x12cm (9×5 inches) Kastenform leicht einfetten und mit einem Streifen Backpapier auslegen. Die Butter und den Zucker in eine große Schüssel geben und hell und luftig aufschlagen. Das Ei dazugeben und gut unterrühren. Mehl mit Kakao, Natron und Salz in einer zweiten Schüssel vermischen. Die Mischung abwechselnd mit dem Bier in zwei Portionen zur großen Schüssel dazugeben und nur kurz unterrühren. Die gehackte Schokolade und die Walnüsse dazugeben und unterheben. Den Teig in die vorbereitete Form füllen und dann für 50-60 Minuten backen – mit einem Holzspieß testen ob noch Teig kleben bleibt und erst herausholen, wenn dieser sauber herauskommt. Den Kuchen aus dem Ofen holen und in der Form für etwa 10-15 Minuten abkühlen lassen, dann aus der Form lösen und auf einem Kuchengitter komplett auskühlen lassen.

2. Für die Glasur die gehackte Schokolade mit Schmand und Zucker in eine mikrowellensichere Schüssel geben und in kurzen Intervallen in der Mikrowelle schmelzen und verrühren. Das heiße Wasser dazugeben und unterrühren. Die Glasur auf dem Kuchen verteilen und vor dem Anschneiden etwas abkühlen/trocknen lassen.

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Here is a version of the recipe you can print easily.