Chocolate Guinness Cake

Ingredients

• 1 cup Guinness Stout (room temperature; can substitute 0% Guinness or full‑fat Coke)
• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 1 cup Granulated Sugar
• 2 Large Eggs (room temperature)
• 1 cup All-Purpose Flour (sifted)
• 1/2 cup Cocoa Powder (unsweetened, sifted)
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Vanilla Extract
• 8 oz Cream Cheese (softened, room temperature)
• 1/2 cup Unsalted Butter (for frosting) (softened, cut into cubes)
• 2 cups Powdered Sugar (sifted)
• 1 tsp Vanilla Extract (for frosting)
• 2 oz Dark Chocolate (grated for garnish)

Instructions

1. Preheat Oven & Prepare Tins

   Preheat the oven to 350°F (175°C). Grease two 9‑inch round cake tins and line the bottoms with parchment paper.

   Time: PT5M

   Temperature: 350°F

2. Mix Wet Ingredients

   In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the Guinness stout.

   Time: PT7M

3. Combine Dry Ingredients

   Sift together the all‑purpose flour, cocoa powder, baking powder, and baking soda into a separate bowl.

   Time: PT3M

4. Incorporate Dry into Wet

   Gradually add the dry mixture to the wet mixture, folding gently with a spatula until just combined. Do not over‑mix; the batter will be slightly lumpy.

   Time: PT4M

5. Divide Batter & Bake

   Evenly split the batter between the two prepared tins, smoothing the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT35M

   Temperature: 350°F

6. Cool Cakes

   Allow the cakes to cool in the tins for 10 minutes, then turn them out onto a cooling rack and let cool completely before frosting.

   Time: PT30M

7. Prepare Cream Cheese Frosting

   While the cakes cool, beat the softened cream cheese and butter together until smooth. Add the powdered sugar gradually, then mix in the vanilla extract. Beat on high speed for 2–3 minutes until the frosting is thick and fluffy.

   Time: PT10M

8. Assemble & Frost

   Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting over the top. Place the second layer on top and frost the top and sides of the cake. Smooth with an offset spatula or pipe if desired.

   Time: PT8M

9. Garnish

   Grate the dark chocolate over the frosted cake using a fine grater for a decorative finish.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

4g

Carbohydrates

45g

Fat

18g

Fiber

2g

Ingredient Substitutions

• Instead of Guinness Stout: 0% Guinness, full‑fat Coke
• Instead of Unsalted Butter: margarine, vegetable oil (use 1/3 cup)
• Instead of Granulated Sugar: coconut sugar, brown sugar (slightly darker flavor)
• Instead of Large Eggs: egg replacer, applesauce (1/4 cup per egg)
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Cocoa Powder: dark cocoa powder
• Instead of Baking Powder: baking soda + cream of tartar
• Instead of Baking Soda: baking powder (increase to 2 tsp)
• Instead of Vanilla Extract: almond extract (1/2 tsp)
• Instead of Cream Cheese: vegan cream cheese
• Instead of Unsalted Butter (for frosting): margarine
• Instead of Powdered Sugar: confectioners' sugar
• Instead of Vanilla Extract (for frosting): almond extract (1/2 tsp)
• Instead of Dark Chocolate: cocoa nibs

Equipment Needed

• Mixing Bowl
• Electric Hand Mixer or Whisk
• 9‑inch Round Cake Tins
• Parchment Paper (optional)
• Cooling Rack
• Spatula
• Fine Mesh Sieve (optional)
• Oven
• Grater (optional)
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Preheating the oven and preparing the tins ensures proper rise.
• Beating butter and sugar until light incorporates air for a tender crumb.
• Sifting dry ingredients prevents lumps and ensures even distribution of leaveners.
• Mixing wet and dry ingredients only until just combined avoids a dense cake.
• Testing doneness with a toothpick prevents over‑baking.
• Cooling cakes completely before frosting avoids melting the frosting.
• Beating the cream cheese frosting to a thick, fluffy consistency is key for a smooth finish.

Chef Tips from the Video

• For extra depth, replace half of the Guinness with strong brewed coffee.
• Add a pinch of instant espresso powder to the dry mix for a richer chocolate flavor.
• Use a metal spatula to scrape the bowl; it helps achieve a smoother frosting.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in refrigerator before serving.

Room temperature: Can sit at room temperature for 2‑3 hours after removal from fridge, but keep covered.

Make-Ahead Tips

• Frosting can be prepared up to 2 days ahead and kept refrigerated.
• Bake the layers a day before; store wrapped in plastic and frost on the day of serving.

Frequently Asked Questions