Description
A rich and moist Guinness Chocolate Cake featuring a deep chocolate flavor enhanced by reduced Guinness beer, topped with a creamy cocoa and cream cheese frosting. Perfect for special occasions or a decadent dessert treat.
Ingredients
Units
Scale
Cake
- Two 12-ounce bottles (330ml 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, room temperature
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) buttermilk, room temperature
Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (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. Reduce to medium-low and simmer until reduced to about 3/4 cup, approximately 30 minutes. Use 1/2 cup hot for the batter and set aside the rest cooled 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, and grease the parchment to ensure easy release.
- Mix dry ingredients: Whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) in a large bowl. Set aside.
- Mix wet ingredients: Using a mixer or whisk, combine oil, sour cream, eggs, and vanilla on medium-high until combined. Add buttermilk and mix again until incorporated.
- Combine batter: Pour wet ingredients into dry ingredients, whisk lightly, then add 1/2 cup hot reduced Guinness. Mix on low speed until fully combined; batter will be thin.
- Bake: Divide batter evenly between prepared pans. Bake for 28 minutes or until a toothpick inserted in the center comes out clean. Cool cakes completely in pans on wire racks.
- Make frosting: Beat cream cheese and butter on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, cocoa powder, cooled reduced Guinness, and salt. Beat on low for 30 seconds, then high for 1 minute. Adjust consistency with extra sugar or Guinness as needed.
- Assemble and frost: Level cake tops if domed. Place one layer on a serving plate, spread about 1 cup frosting evenly. Add second layer and frost top and sides. Optionally pipe extra frosting and garnish with gold sprinkles.
- Chill and serve: Refrigerate uncovered for 30–60 minutes to set frosting before slicing. Serve at room temperature or chilled. Store leftovers tightly covered in refrigerator for up to 5 days.
Notes
- Make Ahead: Reduce Guinness 2-3 days in advance, refrigerate, and bring to room temperature before using.
- Freeze baked cake layers for up to 3 months, thaw before frosting.
- Frosting can be made 2-3 days ahead and refrigerated, then brought to room temperature before use.
- You can bake the cake as a 9×13-inch sheet for 35–40 minutes as a variation.
- Use natural cocoa powder in cake batter for best results; either natural or dutch-process is acceptable in frosting.
- DIY Buttermilk substitute: add 1 tsp vinegar or lemon juice to milk and let sit 5 minutes.
- Room temperature ingredients ensure even mixing and better texture.
- Hot reduced Guinness blooms the cocoa enhancing chocolate flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 65 mg
