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Chocolate Guinness Cake with Stout Creme Anglaise




  • 1 cup Guinness stout
  • 1 stick (1/4 pound) plus 2 tablespoons unsalted butter
  • 3/4 cup unsweetened cocoa
  • 2 cups sugar
  • 3/4 cup sour cream
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 2 1/2 teaspoons baking soda
  • One 9-inch cake pan

Stout Creme Anglaise

  • 1/2 cup Guinness stout
  • 5 large organic egg yolks
  • 3/4 cup light brown sugar
  • pinch of kosher salt
  • 1/4 cup organic heavy cream (not ultra-pasteurized)
  • 1 teaspoon pure vanilla extract


Stout Creme Anglaise

  1. Pour stout into a small, heavy saucepan and bring just to a boil, then immediately remove from heat.
  2. In a medium bowl, whisk together the egg yolks, brown sugar and a pinch of salt.
  3. Add the heavy cream and vanilla, whisking constantly. Then add the hot beer.
  4. Return the mixture to the heavy saucepan and cook over low-medium heat, stirring constantly with a wooden spoon, until the custard thickens. Do not allow to boil.
  5. Strain mixture through a fine-mesh sieve into a bowl. Place plastic wrap on the surface to prevent skin from forming. Refrigerate until chilled.


Preheat oven to 350F.

  1. Line the bottom of the cake pan with parchment, then butter and flour the cake pan.
  2. Heat the Guinness and butter in a pan over low heat until the butter has melted and the temperature of the liquid is about 100F.
  3. Whisk in cocoa and sugar.
  4. In a mixing bowl, beat together the sour cream, eggs and vanilla. Add the Guinness mixture, then the flour and baking soda and mix together.
  5. Pour the batter into the cake pan and bake 45 minutes to an hour.
  6. Allow the cake to cool completely in the pan.
  7. Top with stout creme anglaise

Hudson Valley Restaurant Week is back this April 8-21!