Ingredients

The following ingredients have 15 Servings
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 1/2 cup packed brown sugar (90g)
  • 3/4 cup (180ml) sour cream
  • 1 tsp vanilla extract
  • 3 eggs
  • 2 cups (260g) all purpose flour
  • 3/4 cup (70g) dark cocoa powder (I use Hershey’s Special Dark Cocoa)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (240ml) Guinness Beer
  • 14 oz sweetened condensed milk
  • 1 cup (180g) semi sweet chocolate chips
  • 1/4 cup (60) Guinness beer
  • 1 3/4 cups (420ml) heavy whipping cream
  • 1/4 cup (60ml) Guinness Beer
  • 1/2 cup (58g) powdered sugar
  • 1/4 cup (29g) cocoa (I used regular natural unsweetened cocoa)
  • 1/2 tsp vanilla extract
  • Mini chocolate chips
  • Chocolate sauce

Instruction

  • Grease a 9×13 cake pan and preheat oven to 350°F (176°C). 2.
  • In a large mixing bowl, beat the butter and sugars together until light in color and fluffy, 3-4 minutes. 3
  • Add the sour cream and vanilla extract and mix until combined. 4
  • Add the eggs in two batched and mix until incorporated. Scrape down the sides of the bowl as needed to make sure everything is combined. 5
  • Combine flour, cocoa powder, baking powder and salt in a medium bowl. 6
  • Add half of the flour mixture to the batter and mix until combined. 7
  • Add the Guinness to the batter and mix until combined. Scrape down the sides of the bowl as needed to ensure everything is being combined. 8
  • Add the remaining flour mixture and mix until smooth. 9
  • Pour the cake batter evenly into the prepared cake pan and bake 32-35 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Remove the cake from oven and poke holes all over the top of the cake. 1
  • . Place sweetened condensed milk, chocolate chips and Guinness in a microwave safe bowl. Microwave for about 30 seconds to 1 minute, until warm. 1
  • . Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate. 1
  • . Pour chocolate mixture over the cake while still warm and spread to fill in holes. 1
  • . Set cake aside to cool, about an hour, then refrigerate until completely cooled. 1
  • . To make whipped topping, whip heavy whipping cream and Guinness until it begins to thicken. 1
  • . Add the powdered sugar, cocoa and vanilla extract and whip until stiff peaks form. 1
  • . Spread whipped topping evenly over cooled cake. 1
  • . Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.