Description
This Guinness Chocolate Cake is rich, moist, and full of deep chocolate flavor enhanced by a reduction of Guinness beer. The cake features a luscious cream cheese and cocoa frosting infused with Guinness reduction. Perfect for a special occasion or chocolate lover’s treat, it can be baked as layers or a sheet cake.
Ingredients
Scale
Cake
- 2 bottles (11.2–12 ounces each / 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 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, around 30 minutes. Reserve 1/2 cup hot reduced Guinness for the cake batter and let the rest cool for the frosting. This step can be done 2-3 days ahead.
- Preheat oven and prepare pans: Preheat oven to 350°F (177°C). Grease two 9-inch cake pans and line with parchment paper rounds, then grease the parchment. This helps cakes release easily.
- Mix dry ingredients: While Guinness simmers, 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, beat vegetable oil, sour cream, eggs, and vanilla on medium-high speed until combined. Add buttermilk and mix until combined.
- Combine wet and dry ingredients: Pour wet ingredients into dry ingredients and quickly mix to combine. Add 1/2 cup hot reduced Guinness and whisk on low speed until batter is smooth and fully combined. The batter will be thin, about 6 cups or 1250 g total.
- Bake the cakes: Divide batter evenly between prepared pans. Bake for 28 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely in the pans on wire racks.
- Make the frosting: Beat cream cheese and butter on medium speed for about 2 minutes until creamy and smooth. Add confectioners’ sugar, cocoa powder, 3 tablespoons cooled reduced Guinness, and a pinch of salt. Beat on low for 30 seconds, then on high for 1 minute. Adjust consistency with more sugar/cocoa if too thin or more Guinness if too thick. Taste and add extra salt if desired.
- Assemble and frost the cake: Level cooled cakes by slicing off any domed tops. Place one layer on serving plate. Spread about 1 cup (250 g) frosting evenly on top. Add second layer and spread remaining frosting over top and sides. Optionally smooth sides with a bench scraper and pipe remaining frosting for decoration. Garnish with gold sprinkles if desired.
- Chill and serve: Refrigerate uncovered for 30–60 minutes to set. Serve at room temperature or chilled. Store leftover cake tightly covered in refrigerator for up to 5 days.
Notes
- You can reduce the Guinness 2-3 days in advance and refrigerate. Warm before use.
- Prepare cake layers ahead: bake, cool, wrap, and refrigerate up to 2 days or freeze up to 3 months.
- Frosting can be made 2-3 days in advance; bring to room temperature before using.
- Freeze frosted cake up to 3 months; thaw in refrigerator before serving.
- Use natural cocoa powder in the cake for proper rising; any cocoa powder is fine in the frosting.
- Make your own buttermilk by adding 1 teaspoon white vinegar or lemon juice to milk and let sit 5 minutes.
- Room temperature ingredients ensure even mixing for best texture.
- Hot reduced Guinness in batter helps bloom the cocoa powder for richer chocolate flavor.
- Can be baked as a 9×13-inch sheet cake at 350°F for 40 minutes.
- Optional: use gold sprinkles for elegant garnish.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg
