Description
This decadent chocolate cake brings the rich flavor of Guinness beer and smooth frosting together for an unforgettable treat.
Ingredients
Scale
- 2 bottles Guinness beer (11.2–12 oz each; reduced to 3/4 cup for flavor)
- 1 and 3/4 cups all-purpose flour (spooned and leveled)
- 3/4 cup unsweetened natural cocoa powder
- 1 and 3/4 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup vegetable oil (or canola oil or melted coconut oil)
- 3/4 cup full-fat sour cream (room temperature)
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1/2 cup buttermilk (room temperature)
- 8 ounces full-fat cream cheese (softened to room temperature)
- 1/2 cup unsalted butter (softened to room temperature)
- 2 and 1/2 cups confectioners’ sugar
- 1/2 cup unsweetened cocoa powder (natural or Dutch-process)
- 3 Tablespoons reduced Guinness (from cake preparation)
- 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 the heat to medium-low and simmer until reduced to 3/4 cup, about 30 minutes. Set aside 3 tablespoons of the reduced Guinness for frosting.
- Preheat the oven to 350°F (177°C). Grease two 9-inch cake pans, line them with parchment paper, then grease the parchment paper.
- Make the cake: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using).
- Mix wet ingredients: Using a mixer, blend the oil, sour cream, eggs, and vanilla on medium-high speed until smooth. Add the buttermilk and mix until well incorporated.
- Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients. Mix briefly, then pour in the reduced Guinness. Mix until smooth. The batter will be thin.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake for 25–28 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on a wire rack.
- Make the frosting: Beat the cream cheese and butter together on medium speed until smooth. Add the powdered sugar, cocoa powder, reduced Guinness, and a pinch of salt. Beat on low, then increase to high for 1 minute.
- Assemble and frost the cake: Level the cakes if necessary. Place one layer on a serving plate. Spread 1 cup of frosting over the top, then top with the second cake layer. Frost the top and sides. Garnish with sprinkles if desired.
- Chill the cake: Refrigerate the cake uncovered for at least 30 minutes to help set the frosting.
Notes
- Prep Time: 30 minutes
- Cook Time: 25-28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg