Description
This Guinness Chocolate Cake features a rich, moist chocolate layer cake infused with reduced Guinness beer to impart deep flavor without compromising texture. The cake is topped with a creamy cream cheese and cocoa frosting enhanced with reduced Guinness for extra complexity. Perfect for special occasions or a luscious dessert.
Ingredients
Units
Scale
Cake
- 2 bottles (11.2-12 ounces / 330-355 ml each) Guinness beer
- 1 and 3/4 cups (219 g) all-purpose flour (spooned & leveled)
- 3/4 cup (62 g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350 g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup (120 ml) vegetable oil (or canola oil or melted coconut oil)
- 3/4 cup (180 g) full-fat sour cream, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
Frosting
- 8 ounces (226 g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113 g) unsalted butter, softened to room temperature
- 2 and 1/2 cups (300 g) confectioners’ sugar
- 1/2 cup (41 g) unsweetened natural or dutch-process cocoa powder
- 3 Tablespoons (45 ml) reduced Guinness, from the cake reduction step
- 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, lower heat to medium-low and simmer until it reduces to about 3/4 cup, approximately 30 minutes. Set aside half for frosting and use 1/2 cup hot in the cake batter. This step can be done 2-3 days ahead and refrigerated.
- Preheat and prepare pans: Preheat the 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: While the Guinness simmers, whisk together the 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 handheld or stand mixer with a whisk attachment, combine the oil, sour cream, eggs, and vanilla extract on medium-high speed until blended. Add buttermilk and mix just until combined.
- Combine batter: Pour the wet mixture into the dry ingredients and whisk briefly to combine. Add 1/2 cup of the hot reduced Guinness and mix on low speed until smooth. The batter will be thin, about 6 cups or 1250 g total.
- Bake: Evenly divide batter between the prepared pans. Bake for 27 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely in pans on a wire rack.
- Make the frosting: Using a mixer with a paddle attachment, beat softened cream cheese and butter on medium speed until smooth, 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 speed for 1 minute. Adjust consistency by adding more sugar/cocoa if too thin or Guinness if too thick. Taste and adjust salt as needed.
- Assemble the cake: Level cakes by slicing off domed tops if necessary. Place one layer on a stand or plate, spread about 1 cup (250 g) of frosting evenly over top. Add second layer, cover with remaining frosting on top and sides. Smooth sides with a bench scraper if desired. Garnish with gold sprinkles if using.
- Chill and serve: Refrigerate uncovered for at least 30–60 minutes to set before slicing. Serve at room temperature or chilled. Store leftovers covered in the refrigerator for up to 5 days.
Notes
- You can reduce the Guinness 2-3 days ahead, refrigerate, and reheat 1/2 cup for the cake batter before use.
- Prepare cake layers up to step 6, then wrap and refrigerate for up to 2 days or freeze up to 3 months. Thaw and proceed with frosting and assembly.
- Frosting can be made 2-3 days ahead and refrigerated; bring to room temperature before use.
- For a sheet cake, bake in a 9×13-inch pan at 350°F for 40 minutes.
- Use natural cocoa powder in the cake batter; either natural or dutch-process works for frosting.
- For buttermilk substitute, combine 1 teaspoon white vinegar or lemon juice with milk to 1/2 cup and let sit 5 minutes.
- All refrigerated ingredients should be at room temperature for best mixing and texture.
- Using hot reduced Guinness in the batter helps bloom the cocoa for richer chocolate flavor.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 55 mg
