Description
A rich and moist Guinness Chocolate Cake featuring a deep chocolate flavor infused with Guinness beer, topped with a smooth cream cheese and cocoa frosting. This indulgent dessert is perfect for special occasions or any time you crave a decadent treat.
Ingredients
Units
Scale
Cake
- 2 bottles 11.2-12 ounces (330-355 ml) 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, cooled
- Pinch of 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 and simmer until reduced to about 3/4 cup, approximately 30 minutes. Use 1/2 cup of the hot reduced Guinness in the cake batter and reserve the rest for the frosting.
- Preheat and prepare pans: Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, line them with parchment paper rounds, and grease the parchment paper to ensure easy cake release.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder (if using). Set aside.
- Mix wet ingredients: Using a mixer or whisk, combine the vegetable oil, sour cream, eggs, and vanilla extract on medium-high speed until well combined. Add the buttermilk and mix until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix briefly. Then add 1/2 cup of the hot reduced Guinness and mix on low speed until fully incorporated. The batter will be thin and should total about 6 cups or 1250g.
- Bake the cake: Divide batter evenly between the prepared pans. Bake for 28 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely in the pans on a wire rack.
- Make the frosting: Beat the cream cheese and butter together on medium speed until creamy and smooth (about 2 minutes). Add the confectioners’ sugar, cocoa powder, cooled reduced Guinness, and salt. Beat on low for 30 seconds, then high for 1 minute. Adjust consistency by adding more sugar or Guinness as needed. Taste and add extra salt if desired.
- Assemble and frost: Level the cakes if domed by slicing off the tops. Place one layer on a serving plate, spread about 1 cup (250g) frosting evenly on top. Add the second layer and cover top and sides with remaining frosting. Smooth the sides with a bench scraper if available. Optionally, garnish with gold sprinkles.
- Chill before serving: Refrigerate the unfrosted cake for 30-60 minutes to set before slicing. Cake may be served at room temperature or chilled.
- Store leftovers: Cover leftovers tightly and refrigerate for up to 5 days. Use a cake carrier for storage and transport.
Notes
- You can reduce the Guinness 2-3 days ahead and refrigerate. Warm before using in the batter and bring to room temperature for the frosting.
- Make the cake layers ahead, wrap, and refrigerate for 2 days or freeze up to 3 months. Thaw before frosting.
- Frosting can be made 2-3 days ahead and stored covered in the fridge. Bring to room temperature before use.
- Frosted cake freezes well for up to 3 months; thaw overnight in fridge.
- Use natural cocoa powder in the cake for best results. Cocoa powder in frosting can be natural or dutch-process.
- Use homemade buttermilk substitute by adding 1 teaspoon vinegar or lemon juice to milk and letting sit 5 minutes if buttermilk is unavailable.
- Ensure all refrigerated ingredients are at room temperature to facilitate smooth mixing.
- Hot reduced Guinness helps bloom the cocoa powder, enhancing chocolate flavor.
- The cake can also be baked as a sheet cake in a 9×13-inch pan at 350°F for 40 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 35 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg
