Guinness Chocolate Loaf Cake with Caramel Cream Cheese Frosting
Moist homemade Guinness chocolate loaf cake topped off with silky caramel cream cheese frosting. A fun addition to St. Patrick's day celebrations or any day of the year! Enjoy for breakfast or dessert!
Course: Breakfast, Dessert
Keyword: Chocolate, Guinness
1/2Clight brown sugar
1 1/2tspvanilla extract
1/2Cunsweetened cocoa powder
1 1/4Call purpose flour
1 1/2Cpowdered sugar
Preheat oven to 325°F. Lightly grease a 1lb loaf pan (9x5-inches) with baking spray (*see notes). Line prepared pan with parchment paper, leaving overhang on the longer two sides. Set aside.
In a large bowl or stand mixer, cream together butter and sugars for several minutes. Mix in one egg at a time, followed by vanilla, salt and baking soda. Scrape bowl as needed. Mix in cocoa powder. Add half of the flour, followed by the Guinness, mixing until just barely combined. Add remaining flour, followed by sour cream. Mix until just combined and no streaks remain. Do not overmix.
Pour batter into prepared baking pan. Use a small offset spatula to level off the top.
Bake at 325°F for 55-65 minutes or until a cake tester or toothpick inserted in the center of the cake comes out clean or with only a few moist crumbs.
Cool in pan for 15-30 minutes Using the parchment overhang, carefully pull up and outwards to remove the loaf from the pan. Transfer to a wire rack to cool completely. Transfer cooled loaf, with parchment paper, to a large gallon-sized bag or size appropriate airtight container. Store overnight before frosting. *See notes and tips above.
Prepare frosting. In a medium bowl, beat cream cheese until smooth. Beat in butter until combined. Add 1/2 cup powdered sugar at a time, increasing beater speed as needed. Mix in 2 Tbsp room temperature caramel sauce. Mix until fully combined and frosting is smooth.
Remove loaf from storage bag or container, frost with prepared cream cheese frosting. If desired, drizzle lightly with extra caramel sauce and swirl to just barely combine. Slice and store in an airtight container for up to several days.
Recipe yields 1: 9x5-inch loaf cake, serving 8-12. *Use spray meant for baking. This will include flour. Do not use cooking spray or olive oil. An original recipe from Baked by Rachel