Description

This Guinness Chocolate Cake recipe infuses rich flavors by reducing Guinness beer before mixing it into the moist chocolate cake batter. The dense, velvety cake is layered and topped with a luscious cream cheese and cocoa frosting that incorporates the reduced Guinness for an enhanced depth of flavor. Ideal for celebrations or any special occasion, this cake yields 12-16 servings and can be made as a layered cake or a sheet cake.

Ingredients

Units Scale

Cake

2 bottles (12 ounces 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 (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 cake preparation
Pinch of salt
Optional: gold sprinkles for garnish

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Instructions

Reduce the Guinness: In a large saucepan, bring the Guinness beer to a boil over medium-high heat. Then lower to medium-low and simmer until it reduces to about 3/4 cup, approximately 30 minutes. Remove from heat and set aside half for frosting and use 1/2 cup hot for the cake batter.
Preheat and prepare pans: Preheat the oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, and grease the parchment paper to ensure easy cake release.
Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder if using, until combined.
Combine wet ingredients: Using a mixer or whisk, blend vegetable oil, sour cream, eggs, and vanilla extract on medium-high speed until smooth. Add buttermilk and mix until incorporated.
Make the batter: Pour the wet ingredients into the dry ingredients, mix briefly, then add 1/2 cup hot reduced Guinness. Whisk on low speed until fully combined. The batter will be thin.
Bake the cakes: Divide the batter evenly between the 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 a wire rack.
Prepare the frosting: Beat cream cheese and butter with a paddle attachment on medium speed for about 2 minutes until smooth. Gradually add confectioners’ sugar, cocoa powder, reduced Guinness, and a pinch of salt. Beat on low for 30 seconds, then high for 1 minute. Adjust consistency by adding more sugar or Guinness if necessary.
Assemble the cake: Level cake layers if domed by slicing off the tops. Place one layer on a cake stand or plate, spread about 1 cup of frosting evenly on top. Add second layer and frost the top and sides with remaining frosting. Smooth with a bench scraper if desired. Garnish with gold sprinkles if using.
Chill before serving: Refrigerate the assembled cake uncovered for at least 1 hour to set the frosting. Serve chilled or at room temperature.
Store leftovers: Cover and refrigerate leftover cake for up to 5 days. Use a cake carrier for easier storage and transport.

Notes

Make reduced Guinness 2-3 days in advance; refrigerate and bring to room temperature before use.
You can bake this cake as a sheet cake in a 9x13-inch pan; bake at 350°F for 40 minutes.
Use natural cocoa powder in the cake batter for best results; frosting can use natural or Dutch-process cocoa.
For homemade buttermilk substitute, mix 1 teaspoon vinegar or lemon juice with whole milk to 1/2 cup; let sit 5 minutes.
Room temperature ingredients ensure even mixing and better texture.
Frosting consistency can be adjusted by adding more powdered sugar or Guinness as needed.
Frosted cake freezes well up to 3 months; thaw overnight in fridge before serving.
Espresso powder in the batter is optional but enhances chocolate flavor.
Overwhipping frosting can cause a less smooth texture; mix just until combined.

Nutrition

Serving Size: 1 slice
Calories: 400 kcal
Sugar: 35 g
Sodium: 280 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 55 mg