This cake comes together in a snap and is spiked with Guinness for a rich and chocolatey bite! Topped with mascarpone whipped cream and salty/sweet peanuts there is nothing better!
For the cake:
- 1C all purpose flour
- 1 1/4C granulated sugar
- 1/4C cocoa powder
- 1 1/2t baking soda
- 1/2t kosher salt
- 1/2C canola oil
- 1/2C sour cream
- 3/4C Guinness beer
- 1t vanilla extract
- 1 large egg
- 1/4C chopped honey roasted peanuts or pretzels chopped for topping
For the frosting:
- 1/2C heavy whipping cream, cold
- 1/4C + 2T powdered sugar
- 4oz mascarpone cheese
- 1/2t vanilla extract
- pinch of salt
- Make the cake: Preheat your oven to 350F. Line a 8″ springform pan with parchment paper on the bottom and sides. I like to use a little nonstick spray on the pan to encourage the parchment to lay flat. This is a moist batter so skipping this step will lead to major stickage. Place your springform pan on a rimmed baking sheet and set aside.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Really whisk together to ensure everything is incorporated and you don’t have any sneaky lumps of cocoa powder.
- Add the canola oil and sour cream. Gently stir together until you have a loose paste.
- Gradually whisk in the beer and vanilla. Keep whisking until the paste breaks up and starts to form a batter. Add the egg and continue to whisk until evenly distributed.
- Pour the batter into your prepared springform pan and place it in the oven. Bake for 50 minutes – 1 hour. Or until a cake tester comes out clean and the cake springs bake when gently poked.
- Allow the cake to cool in the pan for at least 15 minutes before unmolding and then pop it in the refrigerator to cool completely before frosting.
- Make the frosting: In the bowl of a stand mixer fitted with a whisk attachment (A-OK to use a hand mixer or simply a big bowl, a whisk, and some elbow grease) whisk the heavy cream on high until stiffened and soft peaks form.
- Turn down the mixer to medium-high and slowly add in the powdered sugar a few tablespoons at a time. Once fully incorporated, turn the mixer back to high and whisk until medium peaks are formed. Add the vanilla and pinch of salt.
- Gradually add the mascarpone, scrape down the sides, and whisk on high one more time to ensure everything is incorporated and your desired texture is hit.
- Plop all of the whipped cream on top of your cooled cake and gently spread. Top your now-frosted cake with peanuts or pretzels. Please note that in the picture I make a ring of peanuts, but my husband and I both agree we wanted them across the entire cake. It adds great saltiness and crunch.