Guinness Chocolate Cake

5 from 1 vote

Guinness Chocolate Cake includes rich, indulgent, deep chocolate notes, subtle maltiness, and a moist, tender crumb. Works as both a 9x13 sheet cake or a bundt cake.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Servings: slices

Calories: 465kcal

Author: Rachel

Cost: $14

Equipment

1 Electric Mixer or a Bowl and Whisk
1 9x13 Cake Pan or Bundt Pan

Ingredients

Guinness Cake

2 ½ cups All-purpose flour
2 teaspoon Baking Soda
1 teaspoon Baking Powder
¾ cup Cocoa Powder Dutch Process will make a darker cake
1 teaspoon Espresso Powder
1 teaspoon Salt
½ cup Sour Cream
4 Eggs
2 teaspoon Vanilla
¾ cups Light Brown Sugar No Lumps
1.5 cups Granulated Sugar
11.2 ounces Guinness Stout 1 glass bottle or about 1-⅓ cups
¾ cup Veg Oil

Vanilla Buttercream Frosting

1 cup Unsalted Butter Softened to Room Temperature
3 cups Confectioner's Sugar 360 grams or about 0.8 pounds, set aside ½ cup to test the sweetness before adding more.
1 tablespoon Vanilla
3 tablespoon Heavy Whipping Cream *Substitute with Bailey's Irish Cream if desired
½ teaspoon Salt
1 cup Jarred Caramel Sauce Optional Garnish for on top of the cake

Instructions

Preheat oven to 350F. Butter and line a 9×13 baking pan with parchment paper or grease and flour a standard Bundt pan. The paper helps to lift the cake out after baking for easier slicing.
In a medium bowl, whisk the 2 ½ cups All-purpose flour, 2 teaspoon Baking Soda1 teaspoon Baking Powder, ¾ cup Cocoa Powder, 1 teaspoon Espresso Powder and 1 teaspoon Salt to combine well.
In a second, large bowl, add the ½ cup Sour Cream, 4 Eggs, 2 teaspoon Vanilla, 1.5 cups Granulated Sugar and ¾ cups Light Brown Sugar. Cream together until smooth. Add the 11.2 ounces Guinness Stout and ¾ cup Veg Oil and stir.
Add the dry ingredients to the wet and whisk just until everything is combined and there are no dry streaks left, but don't over beat the batter.
Pour the cake batter into the greased and lined pan and bake for 45 minutes to an hour. Test the cake for doneness by inserting a toothpick. While a few moist crumbs may attach, the toothpick should be clean with no uncooked batter. Leave in the cake pan to completely cool, as it is a damp/moist cake.

Frosting and Decorating

Beat the soft 1 cup Unsalted Butter, and 2-½ cups Confectioner's Sugar (300 grams), 3 tablespoon Heavy Whipping Cream or Irish cream, and 1 tablespoon Vanilla together until smooth. Add more cream or Irish Cream if your frosting seems too thick. If it seems too thin, add more sugar, up to ½ cup more.
When the cake is completely cooled, frost it. Drizzle a bit of caramel sauce over the top, if desired.

Nutrition