Name: Guinness Chocolate Cake Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 45 min
Cuisine: Irish
Ingredients: 1 3/4 cups (222 grams) all-purpose flour; 2 cups (400 grams) granulated sugar; 3/4 cup (64 grams) unsweetened cocoa powder; 2 teaspoons baking soda; 1/2 teaspoon baking powder; 1 teaspoon fine sea salt; 3/4 cup (170 grams) sour cream or plain full-fat yogurt (room temperature); 1/2 cup fresh vegetable oil; 3 large eggs (room temperature); 1 teaspoon vanilla extract; 1 cup Guinness beer; 4 sticks (454 grams) unsalted butter (cool room temperature); 6 cups (750 grams) powdered sugar (sifted); 1/4 cup plus 2 tablespoons Irish cream (such as Bailey’s); 4 ounces (113 grams) semisweet or bittersweet chocolate (finely chopped); 1/2 cup heavy cream; Sprinkles or chocolate curls for topping

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Introduction

Guinness Chocolate Cake is a rich, moist dessert that combines the deep flavors of stout beer with decadent chocolate. Perfect for celebrations or a special treat, this cake offers a luscious buttercream and a smooth chocolate drip, making it as stunning as it is delicious.

A two-layer chocolate cake with dark, moist chocolate sponge at the bottom and middle, separated by a thick, smooth layer of light-colored cream filling. The entire cake is covered with a creamy white frosting, while the top has a shiny dark chocolate glaze dripping slightly down the sides. The glaze is decorated with small, dark chocolate sprinkles scattered around the edges. The cake sits on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups (222 grams) all-purpose flour
2 cups (400 grams) granulated sugar
3/4 cup (64 grams) unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
3/4 cup (170 grams) sour cream or plain full-fat yogurt, at room temperature
1/2 cup fresh vegetable oil
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup Guinness beer
4 sticks (454 grams) unsalted butter, cool room temperature
6 cups (750 grams) powdered sugar, sifted
1/4 cup plus 2 tablespoons Irish cream, such as Bailey’s
4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
1/2 cup heavy cream
Sprinkles or chocolate curls for topping (optional)

Instructions

Step 1: Preheat the oven to 350°F. Generously grease two 8-inch wide x 3-inch deep cake pans and line with parchment paper rounds.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 3: In a separate medium bowl, whisk sour cream, vegetable oil, eggs, vanilla extract, and Guinness beer until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing.
Step 5: Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes or until a cake tester inserted in the center comes out clean.
Step 6: Let the cakes cool in their pans for 30 minutes. Then carefully turn them out onto a wire rack to cool completely. For easier frosting, freeze the cakes while preparing the buttercream.
Step 7: Using an electric mixer, beat the butter until light and fluffy. Gradually add the sifted powdered sugar, then beat in the Irish cream.
Step 8: Continue to beat on high speed until the frosting is very light, fluffy, and smooth, about 3 minutes. Adjust thickness with more Irish cream or powdered sugar as needed.
Step 9: Place one cake layer on a serving plate and spread a generous amount of buttercream on top for the filling. Place the second layer on top, flat side up.
Step 10: Apply a thin crumb coat of frosting over the entire cake. Chill the cake until the frosting is firm to the touch for the smoothest finish.
Step 11: Spread the remaining frosting evenly over the cake. Refrigerate while preparing the chocolate drip.
Step 12: Heat the heavy cream until simmering, then pour over chopped chocolate in a heatproof bowl. Let sit covered for a few minutes, then stir until smooth.
Step 13: Cool the ganache until thick but pourable, about 10 minutes. Test consistency by dripping on the side of a glass and adjust with brief microwave bursts if needed.
Step 14: Pour the ganache carefully over the chilled cake top, smoothing it evenly to the edges, then gently squeeze drips down the sides using a squeeze bottle or spoon.
Step 15: Before the ganache sets, decorate with sprinkles or chocolate curls if desired. Let the ganache firm up completely before serving.

Tips & Variations

Use full-fat sour cream or yogurt for the best moist texture.
For a non-alcoholic version, substitute the Guinness and Irish cream with stout-flavored soda and vanilla extract.
Freeze the cake layers before frosting for easier handling and cleaner frosting application.
Try adding a pinch of instant coffee to the batter to enhance the chocolate flavor.

Storage

Store the finished cake covered with a cake keeper at cool, dry room temperature for 2 to 3 days. If you keep it refrigerated, allow the cake to come to room temperature before serving for the best flavor and texture. Leftover slices can be wrapped tightly and refrigerated for up to 5 days or frozen for up to 2 months.

How to Serve

The image shows a close-up of a two-layer chocolate cake slice. The bottom and middle layers are dark, moist chocolate cake with a soft crumb texture. Between and around the cake layers is a thick, smooth, light beige cream frosting. The top layer is a shiny, dark chocolate ganache that drips slightly down the sides, and it is sprinkled with small, dark chocolate sprinkles mostly around the edges. The cake is placed on a white plate, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of beer?

Yes, but Guinness stout has a unique flavor that complements the chocolate well. If you use another beer, choose a dark stout or porter for similar richness.

Is it necessary to sift the powdered sugar?

Sifting helps prevent lumps in the buttercream, resulting in a smoother frosting. While not absolutely required, it’s recommended for the best texture.