Imagine a cake so rich, so moist, and so incredibly delicious that it defies the challenging baking conditions of high-altitude cooking. This Chocolate Guinness Cake is not just a dessert - it's a culinary adventure that transforms the notorious difficulties of mountain baking into a triumph of flavor and texture. Whether you're a home baker in Denver, Boulder, or any elevated location, this recipe will become your secret weapon for creating impossibly moist and deeply chocolatey cakes that will make your friends and family wonder if you've mastered some kind of baking magic!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Irish
Serves: 12 servings
Ingredients
- 1 cup Guinness stout
- 1 cup unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C). Due to high altitude, reduce temperature by 25 degrees to 325°F. Grease a 9-inch springform pan or bundt pan with butter and dust with cocoa powder.
- In a large saucepan, combine Guinness and unsalted butter. Heat over medium-low, stirring until butter is completely melted. Remove from heat and whisk in cocoa powder until smooth and fully incorporated.
- In a separate large mixing bowl, combine granulated sugar, all-purpose flour, baking powder, baking soda, and salt. Whisk dry ingredients thoroughly to ensure even distribution.
- In another bowl, beat eggs until light and fluffy. Add sour cream and mix until well combined. The high altitude may cause ingredients to react differently, so mix carefully.
- Gradually pour the warm Guinness-butter-cocoa mixture into the egg and sour cream mixture, stirring constantly to prevent curdling.
- Fold the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can affect the cake's texture at high altitude.
- Pour batter into prepared pan, ensuring even distribution. Tap the pan gently on the counter to release any air bubbles.
- Bake for 40-45 minutes. At high altitude, check doneness by inserting a toothpick into the center - it should come out with a few moist crumbs.
- Remove from oven and let cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before removing from pan.
- Optional: Dust with powdered sugar or frost with cream cheese frosting before serving.
Tips
- Temperature Matters: Always reduce your oven temperature by 25 degrees to compensate for high-altitude baking. This prevents over-rising and collapsing.
- Ingredient Precision: Measure ingredients carefully, as altitude can dramatically affect how ingredients interact. Use leveled measuring cups and be exact.
- Liquid Adjustment: High altitudes can cause faster evaporation, so slightly increase liquid ingredients by 1-2 tablespoons to maintain moisture.
- Mixing Technique: Mix gently and just until ingredients are combined. Overmixing can lead to a tough, dense cake at high elevations.
- Pan Preparation: Grease and flour your pan thoroughly to prevent sticking, which can be more problematic at higher altitudes.
- Toothpick Test: Check doneness early and carefully. At high altitudes, cakes can go from perfectly moist to dry very quickly.
- Cooling is Crucial: Allow the cake to cool completely before removing from the pan to maintain its delicate structure.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 5g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 95mg
