Description
This Guinness Chocolate Cake stands out with its deep, rich flavor and moist texture. Made with quality ingredients like Guinness beer and cocoa, it’s ideal for gatherings or as a sweet treat at home.
Ingredients
Scale
- 2 cups all-purpose flour spooned & leveled (250 grams)
- ¾ cup natural unsweetened cocoa powder (65 grams; avoid using dutch process)
- 2 teaspoons baking soda
- 1 teaspoon instant espresso powder or instant coffee optional
- 1 teaspoon salt
- 1 cup granulated sugar (200 grams)
- 1 cup packed light brown sugar (200 grams)
- ½ cup canola or vegetable oil (120 ml)
- ½ cup buttermilk (120 ml)
- ½ cup full-fat sour cream (120 grams)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup guinness beer (240 ml; extra stout, draught, or non-alcoholic will work)
- 1 ½ cups unsalted butter softened (340 grams; 3 sticks)
- 4 ½ cups powdered sugar (540 grams)
- 4 to 5 tablespoons baileys irish cream can swap some with heavy cream for a lighter flavor
- 1 ½ teaspoons pure vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F (177°C). Prepare two 9-inch round cake pans with nonstick spray and parchment paper lining the bottoms.
- In a large bowl, sift together the flour, cocoa powder, baking soda, espresso powder, and salt. Whisk in both sugars until mixed well.
- Incorporate oil, buttermilk, sour cream, eggs, and vanilla extract, mixing until combined. Gradually add Guinness beer and mix until just blended.
- Evenly divide the batter between the prepared cake pans.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in their pans for 20 to 30 minutes before transferring to a wire rack. Allow to cool completely.
- Wrap the cooled layers in plastic wrap and refrigerate, or place in the freezer for easier frosting.
- For the frosting, beat butter in a stand mixer until smooth. Gradually add powdered sugar, mixing well after each addition.
- Incorporate Irish cream, vanilla extract, and salt, mixing until combined and smooth.
- Level the tops of the cake layers. Begin assembling by placing a thin layer of frosting on a cake board, then adding the first cake layer. Cover with frosting.
- Add the second cake layer upside down on top of the frosting. Apply a crumb coat to the sides and top of the cake and refrigerate until firm.
- Frost the cake with the remaining frosting, smoothing top and sides to finish. Use any leftover frosting for decorative piping if desired.
Notes
For easier decorating, chill the cake layers in the freezer right after they cool.
You can substitute the Baileys Irish Cream with heavy cream for a lighter frosting flavor.
Store leftovers in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 340mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg