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A slice of Guinness Chocolate Cake with smooth chocolate frosting and golden sprinkles on top. The rich, dark cake layers are moist, and the frosting is beautifully spread between the layers.

Guinness Chocolate Cake

5 from 1 vote
This decadent chocolate cake brings the rich flavor of Guinness beer and smooth frosting together for an unforgettable treat.
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Prep Time 30 minutes
Cook Time 27 minutes
chill_time 30 minutes
Total Time 1 hour 27 minutes
Servings: 14 Slices
Course: Dessert
Cuisine: American, Irish
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Cake
  • 2 bottles Guinness beer 11.2-12 oz each; reduced to ¾ cup for flavor
  • 1and ¾ cups all-purpose flour spooned and leveled
  • ¾ cup unsweetened natural cocoa powder
  • 1and ¾ cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder optional
  • ½ cup vegetable oil or canola oil or melted coconut oil
  • ¾ cup full-fat sour cream room temperature
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup buttermilk room temperature
Frosting
  • 8 ounces full-fat cream cheese softened to room temperature
  • ½ cup unsalted butter softened to room temperature
  • 2and ½ cups confectioners’ sugar
  • ½ cup unsweetened cocoa powder natural or Dutch-process
  • 3 Tablespoons reduced Guinness from cake preparation
  • Pinch of salt
  • Optional: Gold sprinkles for garnish

Method
 

  1. 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 ¾ cup, about 30 minutes. Set aside 3 tablespoons of the reduced Guinness for frosting.
  2. Preheat the oven to 350°F (177°C). Grease two 9-inch cake pans, line them with parchment paper, then grease the parchment paper.
  3. Make the cake: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Chill the cake: Refrigerate the cake uncovered for at least 30 minutes to help set the frosting.

Nutrition

Serving: 140gCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 290mgPotassium: 220mgFiber: 4gSugar: 40gVitamin A: 450IUVitamin C: 1mgCalcium: 40mgIron: 3mg

Notes

This cake is a true indulgence with a rich Guinness flavor that complements the deep chocolate taste. Ideal for special occasions or a cozy treat.

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