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Guinness Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 10 reviews
  • Author: Lina
  • Prep Time: 1 hour
  • Cook Time: 27 minutes
  • Total Time: 5 hours
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Irish-American

Description

This Guinness Chocolate Cake is a rich and moist chocolate layer cake enhanced by a reduction of Guinness beer that intensifies flavor without altering texture. The cake pairs a perfectly balanced sour cream and buttermilk batter with a luscious cream cheese and cocoa frosting infused with the reduced Guinness, delivering a deeply flavorful dessert ideal for celebrations or any chocolate lover’s craving.

Ingredients

Scale

Cake

  • 2 bottles (11.2–12 ounces each) 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 to a boil over medium-high heat. Once boiling, reduce to medium-low heat and simmer until reduced down to about 3/4 cup, about 30 minutes. Reserve 1/2 cup of the hot reduced Guinness for the cake batter and set the rest aside to cool for the frosting. This step can be done 2-3 days ahead if needed.
  2. Preheat and prepare pans: Preheat oven to 350°F (177°C). Grease two 9-inch cake pans and line with parchment paper rounds. Grease parchment to ensure cakes release easily after baking.
  3. Mix dry ingredients: Whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) in a large bowl. Set aside.
  4. Combine wet ingredients: Using a mixer or whisk, blend the oil, sour cream, eggs, and vanilla extract on medium-high speed until combined. Add the buttermilk and mix until fully incorporated.
  5. Make the batter: Pour the wet ingredients into the dry ingredients and mix briefly until combined. Add 1/2 cup of the hot reduced Guinness and whisk on low speed until the batter is smooth. The batter will be thin, approximately 6 cups (1250g) total.
  6. Bake the cake: Divide batter evenly between the prepared pans and bake for 28 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans on a wire rack.
  7. Make the frosting: Beat cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 tablespoons of cooled reduced Guinness, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Adjust consistency by adding more sugar or cocoa powder if too thin, or more Guinness if too thick. Taste and add more salt if desired.
  8. Assemble and frost: Level the cakes by slicing off domed tops with a serrated knife if necessary. Place one layer on a serving plate. Spread about 1 cup (250g) of frosting evenly on top. Add the second layer and spread remaining frosting over the top and sides. Smooth sides with a bench scraper if available. Optional: pipe additional frosting and garnish with gold sprinkles.
  9. Chill and serve: Refrigerate the assembled cake uncovered for at least 30 to 60 minutes to set the frosting. Serve at room temperature or chilled. Store leftovers covered in the refrigerator for up to 5 days.

Notes

  • You can reduce the Guinness 2-3 days ahead; refrigerate cooled reduced beer and warm as needed before using.
  • Prepare cake layers up to step 6, then wrap cooled layers tightly; refrigerate up to 2 days or freeze up to 3 months.
  • Frosting can be made 2-3 days in advance and refrigerated; bring to room temperature before use.
  • Frosted cake freezes well up to 3 months; thaw overnight in refrigerator before serving.
  • Use natural cocoa powder for the cake batter, but either natural or dutch-process can be used in the frosting.
  • If you don’t have buttermilk, make a substitute using 1 tsp white vinegar or lemon juice plus whole milk to fill 1/2 cup, let sit 5 minutes.
  • All refrigerated ingredients should be at room temperature for best mixing results.
  • Hot reduced Guinness added to batter blooms the cocoa, enhancing chocolate flavor.
  • You can bake this cake as a sheet cake in a 9×13-inch pan at 350°F for 40 minutes.

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