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Guinness Chocolate Cake

Guinness Chocolate Cake

⏲ Total Time
1.10 hours

🧂 Ingredients

Cake

  • 🥃 2 bottles (11.2–12 oz each) Guinness Draught Stout
  • 🍞 1 ¾ cups (219 g) All-purpose flour
  • 🌰 ¾ cup (62 g) Unsweetened natural cocoa powder
  • 🍬 1 ¾ cups (350 g) Granulated sugar
  • 🌰 2 tsp Baking soda
  • 🌰 1 tsp Baking powder
  • 🧂 1 tsp Salt
  • ☕ 2 tsp Espresso powder (optional)
  • 🫒 ½ cup (120 ml) Vegetable or canola oil
  • 🍼 ¾ cup (180 g) Full-fat sour cream, room temperature
  • 🥚 2 large Eggs, room temperature
  • 🎴 2 tsp Pure vanilla extract
  • 🥛 ½ cup (120 ml) Buttermilk, room temperature

Frosting

  • 🧀 8 oz (224 g) Full-fat brick cream cheese, softened
  • 🧈 ½ cup (115 g) Unsalted butter, softened
  • 🍬 3 ½ cups (420 g) Confectioners’ sugar
  • 🌰 ½ cup (41 g) Unsweetened cocoa powder
  • 🥃 2 Tbsp Reduced Guinness
  • 🎴 1 tsp Pure vanilla extract

🍳 Cookware

  • 🥘 Large saucepan
  • 🥘 Two 9-inch cake pans
  • 📄 Parchment paper
  • 🥣 Large bowl
  • ⚙ Stand mixer

📝 Instructions

Step 1

Pour both bottles of 🥃 Guinness Draught Stout into a 🥘 large saucepan. Bring to a boil over medium-high heat. Once boiling, reduce to medium-low and simmer for about 30 minutes until it reduces to approximately ¾ cup (180ml). Set aside to cool slightly. Note: You will use ½ cup for the cake batter and reserve the rest for the frosting.

Step 2

Preheat oven to 350°F (177°C). Grease two 🥘 9-inch cake pans, line with 📄 parchment paper, and grease the parchment.

Step 3

In a 🥣 large bowl, whisk 🍞 all-purpose flour (219g), 🌰 unsweetened natural cocoa powder (62g), 🍬 granulated sugar (350g), 🌰 baking soda, 🌰 baking powder, 🧂 salt, and ☕ espresso powder (optional) until combined.

Step 4

In a separate 🥣 bowl (or ⚙ stand mixer), whisk 🫒 vegetable or canola oil (120ml), 🍼 full-fat sour cream (180g) (room temperature), 🥚 large eggs (room temperature), and 🎴 pure vanilla extract until combined. Mix in 🥛 buttermilk (120ml) (room temperature).

Step 5

Pour the wet ingredients into the dry. Give it a quick whisk, then add ½ cup of the hot 🥃 reduced Guinness. Mix on low speed until just combined. The batter will be very thin.

Step 6

Divide the batter evenly between the two pans. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.

Step 7

Allow cakes to cool completely in the pans before frosting.

Step 8

To make the frosting, beat softened 🧀 full-fat brick cream cheese (224g) and softened 🧈 unsalted butter (115g) together on medium-high speed in a ⚙ stand mixer until smooth (about 2 minutes).

Step 9

Add 🍬 confectioners’ sugar (420g), 🌰 unsweetened cocoa powder (41g), 2 tablespoons of the reserved 🥃 reduced Guinness, and 🎴 pure vanilla extract.

Step 10

Beat on low for 30 seconds, then switch to high and beat for full 2 minutes until light and creamy. If it's too thin, add more sugar; if too thick, add the remaining tablespoon of Guinness.

Step 11

Place one cake layer on a stand, cover with frosting, top with the second layer, and frost the top and sides.

🔗 References