Our wine chocolate cake tastes rich, baked tender and moist and above my favorite creamy, plaster cream cheese with frostbite. It is very simple and guaranteed to be loved by everyone.

Every time I go back to this wine chocolate cake, I throw it myself for not going to do it soon. The cake batter is ridiculously easy to make melted butter. Because butter melts, there is no need for a mixer, just a bottle, spoon and bowl.
The milky frostbite is the same as we use our famous carrot cake recipe. It is intentionally whipped and creamy, so you will hit it on the cake. It’s gorgeous and as hard as some cream cheese frost can be. As for the wines, you need about half a bottle or you can, so feel free to look at the wines like our other recipes as this incredible. Guinness beef stewTo be in style Sausage Guinness Pieor these Mini Beef Guinness PiesA number
The main components
- Guining. You will need half a bottle or wine for this cake. We add it to melted butter and cocoa powder, which spoils the wealth of chocolate flavor in this cake. If you want to replace the wine, use another red beer, coffee, or if you are a pinch, in the water.
- Butter. I love the butter flavor in this cake. I use unbroken butter but no worries if there is butter. Reduce salt, called a recipe rounded 1/4 teaspoon.
- INDEPENDENT CACO. For this recipe, I recommend using a natural unattractive cocoa powder. Some of my favorite brands are Ghirardelli, Hershey’s or GUITTARD if you feel Fancy. Consider our advice with cocoa measurement recipe. Because it is a so gentle foundation, it’s easy to pack a lot of cocoa in a measuring cup, you too much cocoa leaving the cake crush.
- Flour. For this cake, I use all targeted flour, but this recipe must work with spelling flour or your favorite gluten free flour for gluten free cake.
- Sugar. I use this cake crushing simple grain sugar and let the scent of beer and cocoa shine. You can try to try with brown sugar that will add a little more villain taste and moisture on the cake.
- Eggs and sour cream. Eggs help add structure and taste, while the sour cream keeps the cake with a super contest and wet. Simple yogurt is a good substitute for sour cream. I don’t recommend replacing the eggs.
- Baking soda. This helps the cake to climb evenly into a cake’s frying pan.
- Vanilla and salt. I don’t want to take a lot of beer and cocoa too far, but a little vanilla and a few salt really helps make this cake extra delicious.
- Frothing: This cream cheese chill reminds me of a soft whipped cream. It’s light, creamy and hard. I recommend a lot, but if you want a stronger, American style cream cheese, which you can tube on the cake, see our advice. CARTAR CART recipeA number
How to make a wine chocolate cake
I love Easy cake recipesAnd this wine cake strikes the sign. The cork begins with a melted butter that mixes with a wine and cocoa powder. Butter and beer are hot, so cocoa dust blooms. One of my favorite tricks to bring the cocoa rice chocolate is to bloom in hot liquid or fat. We do this in our performance One bowl brown and these Easy Chocolate Cupcakes:A number
Next, you will fix your dry ingredients (flour, sugar, baking soda and salt) in the butter mixture and finish the cake crush with eggs, sour cream and vanilla extract. I told you it’s easy.

Bake your cake and cool completely, you can frighten it. You will keep cream cheese with powdered sugar and corn until fluffy, then to beat in heavy cream. It turns light, hard and creamy. We also use this frostbite for us Carrot cakeA number


Guinness chocolate cake cream with chill cheese
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Preparation
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Boil
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For this easy wintry cake, you will use about half a bottle of Guinness. It’s an amazing task to bring the rich chocolate spices to this cake and helps the sour cream to keep it tender and moist. The frost is deliberately light and creamy and best when it rotates the top of the cake or spatula (it’s too soft).
Makes one (9 inches) cake, maintenance of 9 to 12
You will need
Guinness cake
3/4 cup (180 ml or 6oz) wine stinking beer
3/4 cup (170 g) untreated butter plus more for frying pan
1/2 cup (40 g) unprocessed cocoa powder, spoon and equalized
1: Cups (195 c) All imported flour, spoon and equalized
1 ½ Cups (300 g) Grain sugar
1 ½ Teaspoons of baking soda
1/2 teaspoon of fine sea salt
2 large eggs
1/2 cup (113 g or 4oz) sour cream
1/2 teaspoon vanilla extract
Cream cheese frost
8 ounces (225 g) Cream cheese at room temperature
1 ¼ cups (140 g) powdered sugar
2 teaspoons of corn if desired
1/3 cup (80 ml) Cold heavy cream, no simple whipped cream, see tips
Directions:
- Make a cake
1Pre Boil the oven 350 ° F (180 ° C). Apply 9 inches round or square baking bottom and sides with butter.
2Melt 3/4 cup butter in the boiler on medium heat, then add 3/4 cup wines and heat. Remove from heat and then shake 1/2 cup of cocoa powder until it is completely smooth. Cool for 1 minute.
BookletWhisk 1 ½ cup flour, 1 ½ cup sugar, 1 ½ teaspoon of baking soda, and 1/2 teaspoon salt in a large mixer bowl.
ThreeIn another bowl, whiten 2 eggs, 1/2 cup sour cream and 1/2 teaspoon vanilla until well mixed.
5Pour cocoa and stinky mixture into dry ingredients, then crush them into flour with spatula. Add a mixture of eggs and sour cream and fold everyone together until included.
6 years oldPour the batter into a pan, then bake for about 40 minutes. Ready to get out of the oven when you can toothpaste in the middle, and it goes out clean, or when the cake is tap, it jumps.
HaShop the cake on a cooling shelf yet and cool for 10 minutes. Then turn the cake on a frozen shelf and cool completely before the frost.
- Cake
1Beat 8 ounces of cream cheese in a large bowl with a hand mixer, until smooth and creamy, about 1 minute.
2Beat 1 ¼ cups of powdered sugar and optional 2 teaspoons of corn. I like to sift the powdered sugar and corn on cream cheese to remove one-offs. If you don’t have a gentle net, beat in corn and dust sugar 1/4 cup until combined.
BookletPour 1/3 cup in a cold heavy cream. Beat 2 to 3 minutes at medium speed or until the frostbite is whipped and creamy. This frost reminds the whipped cream tissue. Cold covered until ready to frost the cake.
ThreeWhen the cake is completely cool, taste the top, spinning the creamy frost to make it look beautiful. Serve.
Adam and Junny tips
- Storage: The frosted cake lasts up to 1 week in the refrigerator. I have it covered with plastic wrapping or using the cake’s guard or a large bowl upside down to cover the cake. I don’t recommend freezing the frosted cake (frostbite does not melt well). You can freeze the unstructured cake for 5 days or freeze it for up to 3 months. Melt in the fridge overnight before adding your frost.
- Measurement of cocoa powder and flour. Weigh it or use the “spoon and level” method. Catch flour, spoon in a measuring cup, then smooth the top with a smooth edge.
- Heavy cream (US bakery). The heavy cream has more milk fat (about 36%), and the whipped cream is less (about 30%). Use “heavy cream” or “heavy whipped cream”. Simple “whipped cream” also does not have to be left and can cause your frostbite to be too soft. If you only have a cream or cream whipped with 35% fat content. If you only have a whipped cream or you are not sure what you have in your kitchen. A few tablespoons of wedded cream can add a mixture of beaten cream cheese and combine to weaken. Then fold in the remaining whipped cream.
- Great Britain and Australia Baker. Use a smooth and “double cream” or “dense cream” with at least 35% fat content for creamy frost.
- This recipe was inspired by two fantastic hot cakes, one from the Book of Nigla Lawson, and the other in print Bon Appétit Magazine, 2002 September.
Nutrition by service
The amount of serving
1 piece (assumed 12)
Compound
Scintend
427
Compound
Total fat
22 g
Compound
Saturated fat
13.1 g
Compound
Cholesterol
87.7 mg
Compound
Sodium
336.7 mg
Compound
Carbohydrate
54.3 g
Compound
Dietary fiber
1.5 g
Compound
General sugar
38.2 g
Compound
Protein
5.4 g

We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us