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Guinness Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 37 reviews
  • Author: Lily
  • Prep Time: 1 hour
  • Cook Time: 28 minutes
  • Total Time: 5 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Irish-inspired
  • Diet: Vegetarian

Description

This Guinness Chocolate Cake is a rich, moist, and deeply chocolatey dessert enhanced with the unique flavor of Guinness beer. It features a decadent cocoa cake made with reduced Guinness, sour cream, and a creamy chocolate cream cheese frosting infused with a touch of Guinness for extra richness. Perfect for celebrations or indulgent treats, this cake combines tender crumb and luscious frosting for a memorable dessert experience.

Ingredients

Units Scale

Cake

  • 2 bottles 11.2-12-ounce (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, cooled
  • 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. Then reduce heat to medium-low and simmer until reduced to about 3/4 cup, about 30 minutes. Set aside half a cup of the hot reduced Guinness for the cake batter and let the rest cool for the frosting.
  2. Preheat and prepare pans: Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, and grease the paper to ensure easy release 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.
  4. Mix wet ingredients: Using a mixer or whisk, combine the vegetable oil, sour cream, eggs, and vanilla on medium-high speed until combined. Add buttermilk and mix until combined.
  5. Combine batter: Pour wet ingredients into dry ingredients and give a quick mix/whisk. Add 1/2 cup of hot reduced Guinness and mix on low speed until fully combined. Batter will be thin and yield about 6 cups.
  6. Bake the cake: Divide batter evenly into prepared pans. Bake for 28 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely in pans on wire racks.
  7. Make frosting: Beat cream cheese and butter on medium speed until smooth and creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 tablespoons cooled 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.
  8. Assemble and frost: Level cakes by slicing off domed tops if necessary. Place one cake layer on serving plate, spread about 1 cup of frosting evenly on top. Add second layer and frost top and sides. Smooth with a bench scraper and optionally pipe the edges. Garnish with gold sprinkles if desired.
  9. Chill and serve: Refrigerate cake uncovered for 30–60 minutes to set frosting. Serve at room temperature or chilled. Store leftovers tightly covered in the refrigerator for up to 5 days.

Notes

  • You can reduce the Guinness 2-3 days ahead; refrigerate after cooling. Warm before use in batter.
  • Bake and cool cake layers ahead; freeze for up to 3 months or refrigerate up to 2 days. Bring to room temp before frosting.
  • Make frosting 2-3 days ahead and refrigerate. Bring to room temp before using.
  • Use natural cocoa powder for cake batter; frosting can use natural or dutch-process.
  • Substitute homemade buttermilk by stirring 1 tsp vinegar or lemon juice into milk and letting sit 5 minutes.
  • Room temperature ingredients ensure even batter mixing.
  • This cake can be baked in a 9×13-inch pan for about 40 minutes at the same temperature.
  • Use parchment paper rounds for easy cake removal.
  • Reduced Guinness helps bloom cocoa for richer chocolate flavor.

Nutrition

  • Serving Size: 1 slice (approximately 100g)
  • Calories: 430 kcal
  • Sugar: 35 g
  • Sodium: 220 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: 65 mg

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