Description
A rich and moist Guinness Chocolate Cake made with a smooth cream cheese and cocoa frosting, perfect for chocolate lovers who enjoy the deep, malty flavors of stout beer. This cake features a tender crumb enhanced by reduced Guinness, espresso powder, and a luscious cocoa cream cheese frosting with a hint of Guinness.
Ingredients
Units
Scale
Cake
- 2 bottles (11.2-12 ounces / 330-355ml 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 and simmer until reduced to about 3/4 cup, approximately 30 minutes. Set aside half a cup of the hot reduced Guinness for the cake batter, and let the rest cool for the frosting.
- Preheat and prepare pans: Preheat the oven to 350°F (177°C). Grease two 9-inch cake pans and line the bottoms with parchment paper rounds, then grease the parchment to ensure easy release.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder if using. Set aside.
- Mix wet ingredients: Using a handheld or stand mixer fitted with a whisk attachment, combine vegetable oil, sour cream, eggs, and vanilla extract on medium-high speed until smooth. Add buttermilk and mix until fully incorporated.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and whisk lightly to combine. Then add 1/2 cup hot reduced Guinness. Mix on low speed until the batter is smooth and homogenous. The batter will be thin and yield about 6 cups (1250g) total.
- Bake the cakes: Divide the 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 allow cakes to cool completely in pans on a wire rack.
- Prepare the frosting: In a mixer fitted with a paddle attachment, beat softened cream cheese and butter 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 30 seconds, then increase to high speed and beat 1 minute. Adjust consistency as needed with extra sugar, cocoa powder, or Guinness. Taste and add more salt if desired.
- Assemble the cake: If cake layers are domed, level them by slicing off the tops with a serrated knife. Place one cake layer on a serving plate, spread about 1 cup (250g) frosting evenly on top. Place the second layer on top and apply remaining frosting over top and sides. Smooth with a bench scraper if desired. Optionally, garnish with gold sprinkles.
- Chill and serve: Refrigerate the assembled cake uncovered for 30 to 60 minutes to set the frosting. Serve chilled or at room temperature. Store leftovers tightly covered in the refrigerator for up to 5 days.
Notes
- You can reduce the Guinness 2-3 days ahead, keep refrigerated in an airtight container, and warm before use.
- Bake cake layers in advance by wrapping cooled layers tightly, refrigerating up to 2 days or freezing up to 3 months. Thaw before frosting.
- Frosting can be prepared 2-3 days ahead and refrigerated. Bring to room temperature before spreading.
- This cake can also be baked as a 9×13-inch sheet cake at 350°F for 35–40 minutes.
- Use natural cocoa powder in the cake batter for proper rising. Either natural or dutch-process cocoa can be used for the frosting.
- To make a DIY buttermilk substitute, mix 1 teaspoon vinegar or lemon juice into milk to equal 1/2 cup, let curdle 5 minutes.
- All refrigerated ingredients should be at room temperature to ensure even mixing.
- Adding hot reduced Guinness to batter helps bloom the cocoa powder, enhancing chocolate flavor.
- Leftover cake freezes well up to 3 months when wrapped and stored properly.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 65 mg
