Description
A rich and indulgent chocolate mud cake infused with Guinness stout, delivering a deep, bittersweet flavor and an ultra-moist, dense crumb. Perfect for chocolate lovers seeking a decadent dessert with a twist of stout beer.
Ingredients
Wet Ingredients
- 1 cup Guinness stout
- 1 cup butter
- 2 eggs
- 3/4 cup sour cream
- 1 tsp vanilla extract
Dry Ingredients
- 3/4 cup cocoa powder
- 2 cups sugar
- 2 cups all-purpose flour
- 2 tsp baking soda
Instructions
- Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and line a cake pan with parchment paper to prevent sticking.
- Melt Guinness and butter, add cocoa and sugar: In a saucepan, gently heat the Guinness stout with the butter until the butter is completely melted. Remove from heat and whisk in the cocoa powder and sugar until smooth and well combined.
- Add eggs, sour cream, and vanilla: Allow the mixture to cool slightly before adding the eggs, sour cream, and vanilla extract. Mix these thoroughly to keep the batter smooth and uniform.
- Fold in dry ingredients: Sift together the flour and baking soda. Gradually fold this dry mix into the wet ingredients, carefully combining until just incorporated to avoid overmixing.
- Bake the cake: Pour the batter into your prepared cake pan and bake for 45 to 55 minutes, or until a skewer inserted into the center comes out mostly clean with some moist crumbs attached. This ensures a dense, fudgy texture.
Notes
- For an extra decadent finish, top the cake with a rich chocolate ganache made from heated cream and melted chocolate.
- The cake tastes even better the next day as the flavors develop and the texture moistens further.
- Use a dark stout like Guinness for authentic flavor; substitutions will alter the taste.
- Allow the cake to cool completely before slicing to maintain its dense texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Australian-Inspired
