Description

This Guinness Chocolate Cake features deep, rich flavors achieved by reducing Guinness beer before incorporating it into the moist chocolate batter. The cake is layered and topped with a luscious cream cheese and cocoa frosting infused with Guinness for added depth. Perfect for celebrations or any special occasion, this cake offers a unique twist on classic chocolate cake with the robust taste of Guinness.

Ingredients

Units Scale

Cake

2 bottles 11.2-12 ounces (330-355 ml) 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

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Instructions

Reduce the Guinness: In a large saucepan, bring the two bottles of Guinness beer to a boil over medium-high heat. Once boiling, reduce to medium-low heat and simmer until the volume reduces to about 3/4 cup, approximately 30 minutes. Reserve 1/2 cup of the hot reduced Guinness for the cake batter and set the remaining reduced Guinness aside to cool for the frosting.
Prepare pans and preheat oven: 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 release of the cakes after baking.
Mix dry ingredients: While the Guinness is simmering, whisk together the flour, cocoa powder, granulated 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 fitted with a whisk attachment (or a whisk), combine the vegetable oil, sour cream, eggs, and vanilla extract on medium-high speed until well mixed. Add buttermilk and mix until combined.
Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and whisk quickly to combine. Add the 1/2 cup of hot reduced Guinness and mix on low speed until the batter is fully combined and smooth. The batter will be thin and yield approximately 6 cups (1250 g).
Bake the cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 28 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely in the pans on a wire rack.
Make the frosting: Using a mixer fitted with a paddle attachment, beat the softened cream cheese and butter together on medium speed until creamy and smooth, about 2 minutes. Add the confectioners’ sugar, cocoa powder, 3 tablespoons cooled reduced Guinness, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high and beat for 1 full minute. Adjust consistency by adding more confectioners’ sugar or Guinness as needed. Taste and adjust salt if desired.
Assemble and frost the cake: If the cakes have domed tops, level them by slicing off a thin layer to create flat surfaces. Place one cake layer on a serving plate, spread approximately 1 cup (250 g) of frosting evenly on top. Place the second layer over it and spread the remaining frosting over the top and sides. Smooth sides using a bench scraper if available. Optionally, pipe remaining frosting decoratively and sprinkle with gold sprinkles for garnish.
Chill and serve: Refrigerate the unfrosted cake uncovered for 30 to 60 minutes to set the frosting before slicing. Serve chilled or at room temperature. Store leftover cake covered in the refrigerator for up to 5 days.

Notes

You can reduce the Guinness 2-3 days ahead. Cool, cover, and refrigerate. Warm 1/2 cup for batter and bring remainder to room temperature for frosting before use.
Prepare cake layers up to cooling, wrap tightly, and refrigerate for 2 days or freeze up to 3 months. Bring to room temperature before frosting.
Frosting can be made 2-3 days in advance and refrigerated. Bring to room temperature to spread.
This cake can be baked as a sheet cake in a 9x13-inch pan at the same oven temperature for 35-40 minutes.
Use natural cocoa powder for the cake batter, but either natural or dutch-process cocoa powder is fine in the frosting.
Buttermilk can be made by adding 1 teaspoon vinegar or lemon juice to whole milk to reach 1/2 cup. Let sit 5 minutes before using.
Room temperature ingredients allow for better mixing and texture.
Adding hot Guinness to the batter helps bloom the cocoa powder for enhanced chocolate flavor.

Nutrition

Serving Size: 1 slice (based on 12 servings)
Calories: 420 kcal
Sugar: 35 g
Sodium: 280 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 47 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 70 mg