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Crispy Guinness Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 25 reviews
  • Author: Sophie
  • Prep Time: 1 hour
  • Chilling Time: 1 hour
  • Cook Time: 27 minutes
  • Total Time: 5 hours
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Irish

Description

This Guinness Chocolate Cake is a rich, moist chocolate cake infused with real Guinness beer that has been reduced to intensify flavor without altering texture. The cake features a luscious cream cheese and cocoa frosting with a hint of Guinness, creating a perfectly balanced dessert. Ideal for celebrations or indulgent treats, this layered cake can also be adapted into a sheet cake or cupcakes.

Ingredients

Units 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 both bottles of Guinness to a boil over medium-high heat. Once boiling, reduce to medium-low heat and let simmer until the liquid is reduced to about 3/4 cup, approximately 30 minutes. Use 1/2 cup of the hot reduced Guinness for the cake batter and set aside the remainder to cool for the frosting. This step can be done 2-3 days ahead and refrigerated.
  2. Preheat and prepare pans: Preheat the oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper to help cakes release easily after baking.
  3. Mix dry ingredients: While the Guinness reduces, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder (if using) in a large bowl. Set aside.
  4. Combine wet ingredients: Using a handheld or stand mixer with the whisk attachment, mix the vegetable oil, sour cream, eggs, and vanilla extract on medium-high speed until combined. Add the buttermilk and mix again until fully incorporated.
  5. Make the batter: Pour the wet ingredients into the dry ingredients, stirring gently to combine. Add the 1/2 cup of hot reduced Guinness and mix on low speed until the batter is smooth. The batter will be thin, yielding about 6 cups or 1250g total.
  6. Bake the cake: Divide the batter evenly between the prepared pans. Bake for 27 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely in pans on a wire rack.
  7. Prepare the frosting: With a mixer fitted with a paddle attachment, beat the softened cream cheese and butter on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 tablespoons of cooled reduced Guinness, and a pinch of salt. Beat on low for 30 seconds, then high for 1 minute. Adjust consistency by adding more confectioners’ sugar or Guinness as needed. Taste and add additional salt if desired.
  8. Assemble and frost the cake: If cake layers are domed, level them using a serrated knife. Place one layer on a cake stand or plate, spread about 1 cup (250g) frosting evenly on top. Add the second layer, then frost the top and sides with remaining frosting. Smooth the sides with a bench scraper for a clean finish. Optionally decorate with gold sprinkles.
  9. Chill before serving: Refrigerate the cake uncovered for 30 to 60 minutes to set the frosting. Serve chilled or at room temperature. Store leftovers tightly covered in the refrigerator for up to 5 days.

Notes

  • You can reduce Guinness 2-3 days in advance; refrigerate and bring to room temperature before use.
  • Make cake layers up to 2 days ahead and refrigerate or freeze up to 3 months; thaw before frosting.
  • Frosting can be made and refrigerated 2-3 days ahead; bring to room temperature before spreading.
  • The cake can be baked as a sheet cake in a 9x13-inch pan at 350°F for 40 minutes.
  • For buttermilk substitute, mix 1 teaspoon vinegar or lemon juice with milk to 1/2 cup; let sit 5 minutes.
  • Use natural cocoa powder for batter; either natural or Dutch-process cocoa in frosting.
  • All refrigerated ingredients should be at room temperature to ensure smooth batter and frosting.
  • Reduced Guinness should be hot when added to the batter to bloom the cocoa for best flavor.
  • Store leftover cake in a cake carrier for best freshness and ease of transport.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 420 kcal
  • Sugar: 38 g
  • Sodium: 320 mg
  • Fat: 23 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 65 mg

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