Description
A rich and moist Guinness Chocolate Cake featuring a deep chocolate flavor enhanced by the unique taste of Guinness stout. The cake is topped with a creamy cocoa-infused cream cheese frosting with a hint of Guinness, perfect for special occasions or indulgent treats.
Ingredients
Units
Scale
Cake
- 2 bottles (11.2-12 ounces each) Guinness beer
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
- 3/4 cup (180g) full-fat sour cream, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature
Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2 and 1/2 cups (300g) confectioners’ sugar
- 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
- 3 Tablespoons (45ml) reduced Guinness, from step 1
- pinch salt
- optional: gold sprinkles for garnish
Instructions
- Reduce the Guinness: In a large saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium-low heat and simmer until reduced down to about 3/4 cup, about 30 minutes. Use 1/2 cup of the hot reduced Guinness in the cake batter and set aside the rest to cool for the frosting.
- Preheat oven and prepare pans: Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
- Mix dry ingredients: Whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) in a large bowl.
- Mix wet ingredients: Using a mixer or whisk, combine oil, sour cream, eggs, and vanilla on medium-high speed until combined. Add buttermilk and mix until combined.
- Combine wet and dry ingredients: Pour wet ingredients into dry ingredients and mix briefly. Add 1/2 cup of hot reduced Guinness and mix on low speed until fully combined. Batter will be thin.
- Bake the cake: Divide batter evenly between prepared pans. Bake for 28 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely in the pans on a wire rack.
- Make the frosting: Beat cream cheese and butter together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 tablespoons cooled reduced Guinness, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high and beat for 1 minute. Adjust consistency with additional sugar, cocoa powder, or Guinness as needed.
- Assemble and frost the cake: Level cakes if domed by slicing off tops. Place one layer on a cake stand or plate and spread about 1 cup frosting evenly on top. Add second layer and spread remaining frosting on top and sides. Optionally garnish with gold sprinkles.
- Chill and serve: Refrigerate the unfrosted cake for at least 30–60 minutes before slicing. Cake can be served chilled or at room temperature. Store leftovers covered in the refrigerator for up to 5 days.
Notes
- You can reduce the Guinness 2-3 days ahead. Refrigerate and bring to room temperature before use.
- Make the cake layers ahead by baking and cooling the layers, then wrap tightly and refrigerate for 2 days or freeze for up to 3 months.
- Frosting can also be made 2-3 days ahead and refrigerated; bring to room temperature before use.
- If you don’t have buttermilk, make a substitute by adding 1 teaspoon white vinegar or lemon juice to milk and letting sit for 5 minutes.
- Use natural cocoa powder for the cake batter; dutch-process or natural cocoa can be used for frosting.
- You may bake the cake in a 9×13-inch pan for about 35-40 minutes as a sheet cake alternative.
- Room temperature ingredients ensure better mixing and smooth batter.
- Hot reduced Guinness in the batter helps bloom the cocoa powder for enhanced chocolate flavor.
- Frosted cake freezes well up to 3 months; thaw overnight in refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 60 mg
