Description
A rich and moist Guinness Chocolate Cake that combines the deep flavors of reduced Guinness beer with luscious cocoa and a creamy cream cheese cocoa frosting. Perfect for special occasions or chocolate lovers seeking a unique twist on classic chocolate cake.
Ingredients
Units
Scale
Cake
- 24 ounces (2 bottles) 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 reduced beer step)
- Pinch salt
- Optional: gold sprinkles for garnish
Instructions
- Reduce the Guinness: In a large saucepan, bring both bottles of Guinness to a boil over medium-high heat. Once boiling, reduce to medium-low and simmer until the volume reduces to about 3/4 cup, about 30 minutes. Use 1/2 cup of this hot reduced Guinness for the cake batter and save the rest to cool for the frosting.
- Prepare pans and preheat oven: Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, line them with parchment paper rounds, and grease the parchment paper to ensure cakes release easily after baking.
- Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder if using. Set aside.
- Mix wet ingredients: Using a mixer or whisk, combine vegetable oil, sour cream, eggs, and vanilla extract on medium-high speed until well combined. Add buttermilk and mix just until incorporated.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and whisk briefly until combined. Add 1/2 cup of the hot reduced Guinness and mix on low speed until the batter is completely combined. The batter will be thin; you should have about 6 cups or 1250g of batter total.
- Bake the cake layers: Divide the batter evenly between the prepared pans and bake for 28 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely in the pans on wire racks.
- Prepare the frosting: With a mixer fitted with a paddle attachment, beat cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, cooled reduced Guinness, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute. Adjust consistency if needed by adding more sugar or Guinness. Taste and add more salt if desired.
- Assemble and frost the cake: If cake tops are domed, level them with a serrated knife. Place one cake layer on your serving plate and spread about 1 cup (250g) frosting evenly on top. Add the second layer and frost the top and sides with the remaining frosting. Smooth the sides with a bench scraper if available. Garnish with gold sprinkles if desired.
- Chill and serve: Refrigerate the assembled cake uncovered for at least 30–60 minutes to set the frosting. Serve chilled or at room temperature. Leftovers should be tightly covered and refrigerated for up to 5 days.
Notes
- You can reduce the Guinness 2-3 days ahead and refrigerate it. Warm before use as instructed.
- Cake layers can be wrapped and refrigerated up to 2 days or frozen up to 3 months before frosting.
- Frosting can also be made 2-3 days in advance and kept refrigerated, then brought to room temperature before using.
- If you don’t have buttermilk, make a substitute by adding 1 teaspoon of vinegar or lemon juice to milk and letting it sit for 5 minutes.
- This recipe can be baked as a 9×13-inch sheet cake; bake time will be about 40 minutes.
- Use natural cocoa powder for the cake batter for best results; either natural or dutch-process works in the frosting.
- Room temperature ingredients help the batter mix smoothly and yield the best texture.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 430 kcal
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
