Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Guinness Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 18 reviews
  • Author: Maya
  • Prep Time: 1 hour
  • Chilling Time: 4 hours 30 minutes
  • Cook Time: 27 minutes
  • Total Time: 5 hours
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Irish-inspired
  • Diet: Vegetarian

Description

This rich and moist Guinness Chocolate Cake infuses real Guinness beer flavor by reducing it on the stove before folding it into the batter. The cake layers are beautifully complemented with a luscious cream cheese and cocoa frosting made with the same reduced Guinness, creating a decadent and unique chocolate treat perfect for celebrations or any day you crave a special dessert.

Ingredients

Units Scale

Cake

  • 2 bottles 11.2-12 ounces (330-355ml) 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 step 1
  • pinch salt
  • optional: gold sprinkles for garnish

Instructions

  1. Reduce the Guinness: In a large saucepan, bring the Guinness beer to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer until reduced down to about 3/4 cup, approximately 30 minutes. Set aside 1/2 cup hot reduced Guinness for cake batter and save the rest to cool for the frosting. This can be done 2 to 3 days ahead and refrigerated.
  2. Prepare the pans and preheat oven: Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment to ensure easy removal of the cakes.
  3. Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder if using. Set aside.
  4. Combine wet ingredients: Using a handheld or stand mixer with a whisk attachment, beat together the vegetable oil, sour cream, eggs, and vanilla extract at medium-high speed until fully combined. Add the buttermilk and mix until just blended.
  5. Make the batter: Pour the wet ingredients into the dry ingredients and mix briefly to combine. Then add 1/2 cup of hot reduced Guinness and whisk on low speed until the batter is smooth and thin, approximately 6 cups (1250g) of batter total.
  6. Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 27 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.
  7. Make the frosting: Beat the softened cream cheese and butter together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 tablespoons of cooled reduced Guinness, and a pinch of salt. Beat on low for 30 seconds, then increase to high speed and beat for 1 full minute. Adjust consistency by adding more sugar or Guinness as needed. Taste and add extra pinch of salt if desired.
  8. Assemble and frost the cake: If cake layers are domed, level the tops with a serrated knife. Place one cake layer on a serving plate; spread approximately 1 cup (250g) frosting evenly over the top. Add the second layer and cover the entire cake with remaining frosting, smoothing the sides with a bench scraper if available. Optionally, pipe remaining frosting and garnish with gold sprinkles.
  9. Chill before serving: Refrigerate the uncovered cake for at least 1 hour to set before slicing. Cake can be served chilled or at room temperature.
  10. Store leftovers: Cover leftover cake tightly and refrigerate up to 5 days. For transport or storage, use a cake carrier.

Notes

  • You can reduce the Guinness beer 2-3 days in advance and refrigerate it. Warm it before use.
  • Make the cake layers ahead by baking, cooling, wrapping tightly, and refrigerating up to 2 days or freezing up to 3 months. Thaw before frosting.
  • Frosting can be made 2-3 days ahead and refrigerated, then brought to room temperature before use.
  • Use natural cocoa powder for the batter to ensure proper flavor and texture. Dutch-process cocoa is okay in the frosting.
  • Use homemade buttermilk (1 teaspoon vinegar or lemon juice + milk to 1/2 cup) if needed.
  • Room temperature ingredients help achieve better texture and mixing.
  • The hot reduced Guinness in the batter helps bloom the cocoa, enriching chocolate flavor.
  • For a sheet cake, bake batter in a 9x13-inch pan at 350°F for about 40 minutes.
  • Leftover cake freezes well up to 3 months. Thaw in refrigerator before serving.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 420 kcal
  • Sugar: 38 g
  • Sodium: 210 mg
  • Fat: 22 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 60 mg

Find it online: https://bakingwithmaya.com/guinness-chocolate-cake-recipe/