Description
Experience the rich, deep flavors of Guinness infused in a moist and decadent chocolate cake, topped with a creamy cocoa cream cheese frosting. This layered cake features reduced Guinness for concentrated taste and is perfect for celebrations or indulgent treats. The recipe includes tips for making ahead, freezing, and alternate baking methods.
Ingredients
Units
Scale
Cake
- 2 bottles (11.2-12 ounces; 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 (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 step 1
- Pinch of salt
- Optional: gold sprinkles for garnish
Instructions
- Reduce the Guinness: In a large saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium-low heat and simmer until reduced to about 3/4 cup, approximately 30 minutes. Use 1/2 cup of this hot reduced Guinness for the cake batter and reserve the rest to cool for the frosting.
- Prepare the pans and oven: Preheat the oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment. This ensures easy cake removal.
- Mix dry ingredients: While the Guinness simmers, whisk together the flour, cocoa powder, 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, combine the oil, sour cream, eggs, and vanilla on medium-high speed until mixed. Add the buttermilk and mix until incorporated.
- Combine batter: Pour the wet ingredients into the dry ingredients and quickly stir. Add 1/2 cup of the hot reduced Guinness and mix on low speed until the batter is fully combined. The batter will be thin and should total about 6 cups or 1250 g.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake for 28 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely in pans on a wire rack.
- Make the frosting: With a mixer fitted with a paddle attachment, beat cream cheese and butter on medium speed until creamy, 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 high for 1 minute. Adjust consistency with more sugar, cocoa, or Guinness as needed. Taste and add more salt if desired.
- Assemble and frost the cake: Level domed cakes by slicing off tops with a serrated knife if needed. Place one cake layer on a serving plate and spread about 1 cup (250 g) of frosting evenly on top. Place second layer on top and frost the top and sides. Use a bench scraper for smooth sides, piping if desired, and garnish with gold sprinkles if using.
- Chill before serving: Refrigerate the uncovered cake for at least 30 to 60 minutes to set 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 beer 2–3 days ahead. Cool, cover, refrigerate, and bring to room temperature before use.
- Prepare the cake layers through baking, then wrap and refrigerate for up to 2 days or freeze up to 3 months; thaw and proceed to frosting and assembly.
- Frosting can be made 2–3 days ahead; keep refrigerated and bring to room temperature before use.
- A 9×13-inch pan can be used to make this as a sheet cake; bake at 350°F for 40 minutes.
- Use natural cocoa powder for the cake for best flavor and structure; either natural or dutch-process can be used for frosting.
- Make homemade buttermilk by adding 1 teaspoon white vinegar or lemon juice to milk to reach 1/2 cup and let sit 5 minutes.
- Ensure all refrigerated ingredients are at room temperature for proper mixing and texture.
- If frosting is too thin, add more powdered sugar or cocoa powder; if too thick, add more cooled Guinness.
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg
