Honey and Dark Beer Chocolate Cake


Serves 10

1 cup Guinness MINUS 2 tablespoons (if you do not have Guinness use another dark beer)
1/2 cup plus 2 tablespoons margarine
1/2 cup cocoa
1 cup superfine sugar
3/4 cup plus 1 tablespoon honey
3/4 cup tofutti sour cream
2 eggs
1 tablespoon vanilla extract
2 cups flour
2-1/2 teaspoons baking soda

For Frosting
8 ounces tofutti cream cheese
1-1/4 cups powered sugar
1/2 cup pareve whipping cream

Preheat oven to 325°F. Grease 9-inch spring form pan and line with parchment paper.

Heat margarine and Guinness in large saucepan until margarine is almost melted, Add honey and blend well until mixture is fully blended. Remove from heat. Whisk in superfine sugar and cocoa. Beat Tofutti sour cream, eggs and vanilla in a separate bowl; add the Guinness mixture to the mixing bowl. Blend well, then beat in the flour and baking soda.

Pour batter in to pan and bake for the first 20 minutes at 325°F, then increase temperature to 350°F for last 25-30 minutes, or until tester comes out with moist crumbs. Cool completely in the pan on a wire rack.

For frosting, beat powered sugar and Tofutti cream cheese together until creamy. Add pareve cream and beat until spreadable. Frost the top. Serve.

6 thoughts on “Honey and Dark Beer Chocolate Cake

  1. How do you “frost” the top?
    Do you have to chill the frosting first or spread the frosting then let it set?
    I look forward to trying this and I may change the Guiness for whisky in a separate experiment

    • I frost it after I make the frosting (you could chill it but not necessary). Then chill it until serving it. Let me know how it comes out!

      • Sorry Im not a great baker
        what do you mean you frost it?

        I will let you know how both varieties turn out!

      • Pour the frosting on the cake. With a spatula, gently spread the frosting over the cake top. That’s it.

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