The First Bite That Hooked Me
The first time I tried this cake, the rich chocolate melted on my tongue. The stout added a deep, earthy kick. Cream cheese frosting balanced it all with a tangy sweetness. Ever wondered how a simple cake could taste so bold yet cozy? It’s like a hug in dessert form. Now, I make it for every special occasion—or just because.My Messy First Attempt
I once forgot to tap out the extra cocoa powder. The cake stuck to the pan like glue. Still, the flavors were so good, no one cared. Cooking teaches us to embrace imperfections—and lick the spoon anyway. Share your own baking blunders below! What’s your “oops” moment?Why This Cake Stands Out
– The stout beer adds a grown-up depth, not just sweetness. – Cream cheese frosting cuts through the richness for the perfect bite. Which flavor combo surprises you most—chocolate and beer or tangy frosting? Try it chilled for an extra-fudgy texture.A Slice of History
This cake nods to Irish pub desserts, where stout often pairs with sweets. *Did you know?* Flourless cakes became popular in the 1900s for their dense, creamy texture. Would you believe it’s gluten-free by accident? Pass me another slice!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Vegetable shortening | 1 tablespoon | |
| Semisweet chocolate, chopped | 12 ounces | |
| Unsalted butter | 16 tablespoons | cut into 1 tablespoon pieces |
| Granulated sugar | 3/4 cup | |
| Unsweetened cocoa powder | 1/4 cup, plus 2 tablespoons | divided |
| Baking soda | 2 teaspoons | |
| Instant espresso powder | 1 teaspoon | |
| Vanilla extract | 1 teaspoon | |
| Coarse kosher salt | 1/2 teaspoon | |
| Stout beer | 1/2 cup | |
| Eggs | 4 | |
| Cream cheese frosting | 1 1/2 cups |
How to Make the Perfect Flourless Chocolate Cake
Step 1 Preheat your oven to 300°F. Line a 9-inch springform pan with parchment paper. Grease it with shortening and dust with cocoa powder. Tap out the extra cocoa for a smooth finish.
Step 2 Melt chocolate and butter in the microwave. Stir every 30 seconds until smooth. (Hard-learned tip: Don’t overheat—chocolate burns fast!) Let it cool slightly before mixing.
Step 3 Whisk sugar, cocoa, baking soda, espresso, vanilla, and salt. Add the melted chocolate and blend well. The batter will thicken like pudding.
Step 4 Pour in stout beer and eggs. Mix just until combined—overmixing makes the cake dense. Pour batter into the prepared pan.
Step 5 Bake on a rimmed sheet to catch spills. The cake is done when the center jiggles slightly. Cool it in the oven with the door cracked.
Step 6 Frost with cream cheese frosting after cooling. Chill for 2 hours before slicing. *Fun fact: Stout beer deepens the chocolate flavor!* What’s your go-to dessert for special occasions? Share below! Cook Time: 45 minutes Total Time: 1 hour 45 minutes Yield: 8 servings Category: Dessert, Cake
3 Fun Twists to Try
Spicy Kick Add a pinch of cayenne to the batter. It pairs surprisingly well with the stout.
Nutty Crunch Fold in 1/2 cup chopped toasted walnuts. Top with a drizzle of caramel.
Orange Zest Stir in 1 tablespoon orange zest for a bright twist. Frost with orange-infused cream cheese. Which twist would you try first? Vote in the comments!
Serving Ideas & Pairings
Serve with fresh berries or whipped cream. A sprinkle of sea salt adds flair. Pair with coffee stout for adults. Kids will love cold milk or hot cocoa. Which would you choose tonight—berries or whipped cream?
Storing and Serving Tips
Keep this cake fresh by storing it covered in the fridge for up to 5 days. For longer storage, freeze slices wrapped in plastic for 2 months. Thaw overnight before serving. *Fun fact*: Chilling firms up the frosting, making slices neater. Reheat slices for 10 seconds in the microwave for a gooey treat. Double the recipe? Bake in two pans for easy gifting. Why this matters: Proper storage keeps the cake moist and rich. Batch-cooking saves time for last-minute desserts. Ever tried freezing cake? Share your tricks below!Troubleshooting Common Issues
Cake too dense? Overmixing the batter can cause this. Stir just until combined. Cracked top? Cooling too fast—let it rest in the oven. Frosting too runny? Chill the cake first for better grip. A reader once salvaged a cracked cake by piling on extra frosting. Smart fix! Why this matters: Small tweaks ensure a flawless dessert every time. Which issue trips you up most? Let’s troubleshoot together.Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! The recipe is naturally gluten-free—just check your cocoa powder labels.
Q: How far ahead can I bake this?
A: Bake 2 days early. Frost day-of for the freshest taste.
Q: Any stout swaps?
A: Try coffee or cola for a non-alcoholic twist.
Q: Can I halve the recipe?
A: Yes! Use a 6-inch pan and bake 40 minutes.
Q: Why espresso powder?
A: It deepens the chocolate flavor—don’t skip it!
Final Thoughts
This cake is a showstopper, yet simple enough for weeknights. The rich chocolate and tangy frosting pair perfectly. My book club still talks about the time I brought this.Tag @SpoonSway on Pinterest if you bake it—I’d love to see your creations! Happy cooking! —Sarah Cooper.
Guinness Flourless Chocolate Cake with Cream Cheese Frosting
Description
Indulge in the rich, decadent flavors of this Guinness Flourless Chocolate Cake with Cream Cheese Frosting, perfect for any chocolate lover.
Ingredients
Instructions
- Preheat the oven to 300°F. Line the bottom of a 9-inch springform pan with parchment paper, then cover with the 1 tablespoon vegetable shortening. Spoon 2 tablespoons of the unsweetened cocoa powder into the pan, swirling to coat and tapping out the excess. Set the prepared pan aside.
- In a medium microwave-safe bowl, combine the 12 ounces semisweet chocolate and 16 tablespoons unsalted butter. Melt in the microwave on high for 1 minute, stir and return for 30-second intervals until fully melted and smooth.
- In the bowl of a stand mixer or a large mixing bowl, whisk together the 3/4 cup granulated sugar, 1/4 cup of the cocoa powder, 2 teaspoons baking soda, 1 teaspoon instant espresso powder, 1 teaspoon vanilla extract, and 1/2 teaspoon coarse kosher salt. When no lumps remain, pour in the melted chocolate mixture and blend until thick.
- Add the 1/2 cup stout beer and 4 eggs to the mixture and blend until just combined.
- Transfer the cake batter to the prepared springform pan, tapping down to get out bubbles.
- Place the springform pan onto a rimmed baking sheet (to prevent messes and leaks) and then bake for 55-65 minutes, or until the center is set, but still slightly jiggly. The edges will look like traditional cake.
- Shut off the oven and crack the door, allowing it to start cooling in the oven for 15 minutes before taking it out to cool completely.
- When cool, remove from the pan and transfer to a serving plate or cake plate. Frost the center with 1 1/2 cups cream cheese frosting.
- Chill for at least 2 hours before serving and store, covered, in the fridge.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
Chocolate Cake, Flourless, Guinness, Cream Cheese Frosting, Dessert
