Description
This Guinness Chocolate Cake is a rich, moist chocolate cake made with reduced Guinness beer, creating a deep, complex flavor. It features a luscious cream cheese cocoa frosting infused with Guinness, perfect for celebrations or an indulgent dessert.
Ingredients
Units
Scale
Cake
- 2 bottles 11.2-12-ounce (330-355ml) 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, about 30 minutes. Use 1/2 cup of the hot reduced Guinness in the cake batter and reserve the rest to cool for the frosting.
- Preheat 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 to ensure easy cake release.
- Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder if using. Set aside.
- Mix wet ingredients: Using a mixer fitted with a whisk attachment or a handheld whisk, combine oil, sour cream, eggs, and vanilla on medium-high speed until combined. Add buttermilk and mix until incorporated.
- Combine wet and dry: Pour wet ingredients into dry ingredients and whisk briefly. Add the hot 1/2 cup reduced Guinness and mix on low speed until the batter is smooth and thin.
- Bake the cake: Divide batter evenly between prepared pans. Bake for 28 minutes or until a toothpick inserted comes out clean. Cool completely in the pans on a wire rack.
- Prepare the frosting: Beat cream cheese and butter on medium speed until smooth and creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 tablespoons cooled reduced Guinness, and a pinch of salt. Beat on low for 30 seconds, then high for 1 minute. Adjust consistency with extra sugar, cocoa, or Guinness if needed.
- Assemble and frost: Level cake tops with a serrated knife if domed. Place one cake layer on a serving plate and spread about 1 cup of frosting evenly over it. Top with the second layer and frost the top and sides. Optionally pipe remaining frosting and garnish with gold sprinkles.
- Chill and serve: Refrigerate uncovered for 30–60 minutes before slicing to help set the frosting. Serve at room temperature or chilled. Store leftovers tightly covered in the refrigerator for up to 5 days.
Notes
- Make the Guinness reduction 2–3 days ahead; store refrigerated and bring to room temperature before use.
- You can prepare and freeze baked cake layers up to 3 months; thaw overnight before frosting.
- Frosting can be made 2–3 days ahead and refrigerated; bring to room temperature before frosting.
- Use natural cocoa powder in the cake batter for best structure and flavor; either natural or dutch-process cocoa powder works in frosting.
- Room temperature ingredients help to create even, smooth batter and frosting.
- Buttermilk is essential; use homemade buttermilk substitute if needed for best results.
- For a sheet cake version, bake in a 9×13-inch pan at the same temperature for 40 minutes.
- Reduced Guinness added hot to cake batter helps bloom the cocoa powder for deeper chocolate flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 320 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 65 mg
