Description

This Guinness Chocolate Cake is a rich, moist chocolate layer cake infused with the deep, robust flavor of Guinness stout. The beer is first reduced on the stove to concentrate its flavor without affecting the cake’s texture. The cake layers are tender and deeply chocolatey, paired with a smooth, creamy cocoa and cream cheese frosting that includes a splash of the reduced Guinness for extra depth. Perfect for special occasions or any chocolate lover’s dessert collection, it can be baked as a layered cake or a sheet cake.

Ingredients

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Cake

two 11.2-12-ounce (330-355ml) bottles of 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

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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 down to about 3/4 cup, about 30 minutes. Use 1/2 cup of this hot reduced Guinness in the cake batter and reserve the remainder to cool for the frosting. This step can be done 2 to 3 days ahead.
Prepare pans and preheat oven: Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, and grease the parchment papers to ensure easy removal after baking.
Mix dry ingredients: While the Guinness is simmering, whisk together the 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 a whisk), combine the vegetable oil, sour cream, eggs, and vanilla extract on medium-high speed until smooth and combined. Add the buttermilk and mix again until evenly incorporated.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Mix gently with a spoon or whisk just until combined. Then add the 1/2 cup of hot reduced Guinness and mix on low speed until the batter is fully combined. The batter will be thin, yielding about 6 cups or 1250g total.
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. Note that slight sinking in the center after cooling is normal due to cocoa powder’s structure.
Cool the cakes: Remove the cakes from the oven and place them on a wire rack. Allow them to cool completely in the pans before removing.
Make the frosting: Using a stand or handheld mixer fitted with a paddle attachment, 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 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 confectioners’ sugar or cocoa powder if too thin, or more Guinness if too thick. Add a pinch more salt if desired.
Assemble and frost the cake: If the cooled cakes appear domed, level them by slicing off the tops evenly with a serrated knife. Place one cake layer on a serving plate or cake stand. Spread about 1 cup (250g) of frosting evenly over the top. Add the second layer and cover the top and sides with the remaining frosting. Use a bench scraper or spatula to smooth the sides. Optionally pipe decorations and garnish with gold sprinkles.
Chill before serving: Refrigerate the assembled cake uncovered for 30 to 60 minutes to set the frosting. Serve chilled or at room temperature. Store leftovers covered in the refrigerator for up to 5 days.

Notes

You can reduce the Guinness up to 2-3 days ahead and store it in the refrigerator. Warm the portion for the cake and bring the rest to room temperature for the frosting before using.
Make the cake layers ahead by baking and cooling them, then wrap and refrigerate for up to 2 days or freeze up to 3 months. Thaw before frosting.
Prepare the frosting 2-3 days ahead. Refrigerate and bring to room temperature before spreading on the cake.
This cake can be baked as a sheet cake in a 9x13 inch pan at the same temperature, baking about 40 minutes.
Use natural cocoa powder in the cake batter for optimal flavor; either natural or dutch-process cocoa can be used for the frosting.
Substitute homemade buttermilk if needed by adding 1 teaspoon white vinegar or lemon juice to milk and letting it sit 5 minutes.
Room temperature ingredients ensure the batter mixes evenly and smoothly.
The hot reduced Guinness helps 'bloom' the cocoa powder, enhancing the chocolate flavor.
Leftover cake can be stored in a cake carrier to maintain freshness and ease of transport.

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 390 kcal
Sugar: 38 g
Sodium: 320 mg
Fat: 21 g
Saturated Fat: 8 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 55 mg