"My son Ate the Guinness Cake!!-"

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 3/4 cup Unsweetened Cocoa Powder (high‑quality Dutch‑process)
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt (kosher or sea salt)
• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 1 cup Granulated Sugar
• 1/2 cup Brown Sugar (packed)
• 2 Large Eggs (room temperature)
• 2 tsp Vanilla Extract (pure)
• 1 cup Guinness Stout (room temperature)
• 1/2 cup Buttermilk (room temperature)
• 6 oz Dark Chocolate (70% cocoa, chopped)
• 1/2 cup Rum‑Infused Chocolate Chips (optional, for ganache and garnish)
• 1/2 cup Heavy Cream (for ganache)
• 1 tbsp Rum (dark rum, for ganache)

Instructions

1. Prepare Pans and Oven

   Preheat the oven to 350°F (177°C). Grease two 9‑inch round cake pans, line the bottoms with parchment paper, then lightly flour the sides.

   Time: PT10M

   Temperature: 350°F

2. Combine Dry Ingredients

   In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

   Time: PT5M

3. Cream Butter and Sugars

   In another bowl, beat the softened butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until light and fluffy, about 3‑4 minutes.

   Time: PT5M

4. Add Eggs and Vanilla

   Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

   Time: PT3M

5. Incorporate Wet Ingredients

   With the mixer on low, alternately add the dry‑ingredient mixture and the buttermilk, beginning and ending with the dry mixture. Pour in the Guinness stout and mix until just combined; the batter will be thin.

   Time: PT5M

6. Divide Batter and Bake

   Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and bake for 30‑35 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT35M

   Temperature: 350°F

7. Cool Cakes

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

   Time: PT20M

8. Prepare Rum‑Chocolate Ganache

   In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate and rum‑infused chocolate chips. Let sit 1 minute, then whisk until smooth and glossy.

   Time: PT10M

   Temperature: medium heat

9. Assemble and Frost

   Place one cake layer on a serving plate. Spread a thin layer of ganache over the top, then place the second layer. Pour the remaining ganache over the top and sides, using a spatula to smooth. Garnish with extra rum‑infused chocolate chips if desired.

   Time: PT10M

10. Rest Before Serving

    Allow the assembled cake to set at room temperature for 30 minutes so the ganache firms up, then slice and serve.

    Time: PT30M

Nutrition Facts

Calories

420

Protein

5g

Carbohydrates

48g

Fat

22g

Fiber

3g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour (use 1 cup flour + 2 tbsp vital wheat gluten)
• Instead of Unsweetened Cocoa Powder: Natural cocoa powder (slightly more bitter)
• Instead of Unsalted Butter: Margarine (use same amount)
• Instead of Granulated Sugar: Coconut sugar (same amount)
• Instead of Brown Sugar: Dark brown sugar
• Instead of Large Eggs: Egg substitute (1/4 cup each)
• Instead of Vanilla Extract: Maple extract
• Instead of Guinness Stout: Dry stout or porter
• Instead of Buttermilk: Milk + 1 tsp lemon juice
• Instead of Dark Chocolate: Semi‑sweet chocolate
• Instead of Rum‑Infused Chocolate Chips: Regular chocolate chips + 1 tbsp rum
• Instead of Heavy Cream: Half‑and‑half
• Instead of Rum: Brandy

Equipment Needed

• Mixing Bowl
• Whisk
• Electric Hand Mixer
• 9‑Inch Round Cake Pans
• Parchment Paper
• Cooling Rack
• Saucepan
• Spatula
• Oven
• Measuring Cups and Spoons
• Sieve
• Knife and Cutting Board

Critical Steps — Do Not Skip

• Sifting dry ingredients to avoid lumps
• Creaming butter and sugars until light and fluffy
• Do not over‑mix after adding Guinness; batter should remain slightly thin
• Bake until a clean toothpick emerges; avoid under‑baking
• Properly melt chocolate and cream for a smooth ganache

Chef Tips from the Video

• Use room‑temperature ingredients for an even batter
• For extra coffee flavor, add 1 tsp instant espresso powder to the dry mix
• If you prefer less alcohol, substitute half the Guinness with strong brewed coffee

Troubleshooting

Storage

Refrigerator: Store leftover cake, covered, for up to 5 days.

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

Room temperature: Can sit at room temperature for up to 2 days if covered.

Make-Ahead Tips

• Bake the layers up to 2 days ahead and store wrapped in the fridge
• Ganache can be made 1 day ahead; re‑warm gently before frosting

Frequently Asked Questions