Description

This Guinness Chocolate Cake features a rich, moist chocolate flavor enhanced by reduced Guinness stout, which intensifies the beer’s distinctive taste without affecting texture. The cake is layered with a creamy cocoa-inked cream cheese frosting infused with the same reduced Guinness. Perfect for celebrations or an indulgent dessert, it can be baked as layers or a sheet cake.

Ingredients

Units Scale

Cake

2 bottles (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 (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 reduction step
Pinch of salt
Optional: gold sprinkles for garnish

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Instructions

Reduce the Guinness: In a large saucepan, bring both bottles of Guinness to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer until the volume reduces to about 3/4 cup, approximately 30 minutes. Set aside 1/2 cup hot reduced Guinness for the cake batter and reserve the rest to cool for use in the frosting. This step can be done 2-3 days ahead and refrigerated.
Prepare the pans and preheat: Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans thoroughly, line the bottom with parchment paper rounds, and grease the parchment as well to ensure easy cake release.
Mix dry ingredients: While Guinness simmers, whisk together all-purpose 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 with a whisk attachment (or whisk by hand), blend vegetable oil, sour cream, eggs, and vanilla extract on medium-high speed until combined. Add buttermilk and mix until just combined.
Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently whisk to combine. Immediately add 1/2 cup of the hot reduced Guinness and mix on low speed until the batter is fully homogeneous. The batter will be thin and should yield about 6 cups (1250 g) total.
Bake the cake: Divide the batter evenly between the prepared pans. Bake for 25-28 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.
Make the frosting: With a mixer fitted with a paddle attachment, beat softened cream cheese and butter on medium speed until smooth and creamy, about 2 minutes. Add 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 speed and beat for 1 minute. Adjust consistency by adding more sugar or cocoa if too thin, or more Guinness if too thick. Taste and add more salt if desired.
Assemble and frost: If cake layers are domed, level them by slicing off the tops with a serrated knife. Place one cake layer on a serving plate or cake stand and spread about 1 cup (250 g) of frosting evenly on top. Add second layer, frost the top and sides with remaining frosting. Smooth with an offset spatula or bench scraper. Optionally pipe remaining frosting or garnish with gold sprinkles.
Chill and serve: Refrigerate the assembled cake uncovered for at least 30-60 minutes to help set the frosting before slicing. Serve chilled or at room temperature. Store leftovers tightly covered in the refrigerator for up to 5 days.

Notes

You can reduce the Guinness up to 2-3 days ahead; refrigerate and bring to room temperature before use. Heat 1/2 cup for cake batter and use the remainder cooled for frosting.
Prepare cake layers up through baking and cooling steps up to 2 days ahead; wrap tightly and refrigerate or freeze up to 3 months. Thaw and bring to room temp before frosting.
Frosting can also be made 2-3 days ahead and refrigerated, then brought to room temperature before use.
This chocolate cake can be baked as a sheet cake in a 9×13-inch pan at 350°F (177°C) for 35-40 minutes.
Use natural cocoa powder for the cake batter to ensure proper rising and flavor; either natural or dutch-process cocoa can be used in frosting.
For buttermilk substitute, add 1 teaspoon white vinegar or lemon juice to milk to make 1/2 cup; let curdle 5 minutes.
Room temperature ingredients help the batter mix smoothly and evenly.
Hot reduced Guinness in the batter blooms the cocoa powder for intensified chocolate flavor.
Store leftover cake in a cake carrier or airtight container refrigerated for freshness and easy transport.

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 470 kcal
Sugar: 42 g
Sodium: 280 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 70 mg