Chocolate Guinness Cake

Name: Chocolate Guinness Cake
Prep time: 15 min
Cook time: 55 min
Total time: 3 h 10 min
Yield: 10 servings
Ingredients: Cooking spray or butter; 2 cups all-purpose flour; 1 teaspoon table salt; 2 teaspoons baking soda; 1 teaspoon baking powder; 2 cups dark stout; 1 stick (4 oz) unsalted butter; 1 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 tablespoon distilled white vinegar; 4 tablespoons (2 oz) unsalted butter; 1/2 cup (4 oz) full-fat cream cheese; 2 cups confectioners’ sugar; 1 teaspoon vanilla extract; pinch of salt; 2 teaspoons fresh lemon juice

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
3 hrs 10 mins
Servings
10 servings
Calories
537 kcal
Course
Dessert
Cuisine
Irish

Chocolate Guinness Cake

Iris Warren

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This Guinness chocolate cake is rich, fudgy, and perfectly balanced with nutty browned butter cream cheese frosting. The stout deepens the chocolate flavor, making it an easy, egg-free indulgence for any occasion.

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Ingredients

Servings

For the Guinness cake

Cooking spray or butter for the pan
2 cups all-purpose flour
1 teaspoon table salt
2 teaspoons baking soda
1 teaspoon baking powder
2 cups dark stout such as Guinness, or strong coffee
1 stick (4 oz) unsalted butter cubed, or 1/2 cup (118 ml) mild vegetable oil
1 cup unsweetened cocoa powder plus more for the pan (Use regular, not Dutch-processed cocoa)
2 cups granulated sugar
1 tablespoon distilled white vinegar

For the brown butter–cream cheese frosting

4 tablespoons (2 oz) unsalted butter
1/2 cup (4 oz) full-fat cream cheese cold from the fridge
2 cups confectioners’ sugar
1 teaspoon vanilla extract
pinch of salt
2 teaspoons fresh lemon juice (optional)

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Instructions

Make the chocolate cake

Crank the oven to 350°F (180°C). Line the bottom of a 9- to 10-inch (23- to 25-cm) springform pan with a parchment circle, spray or butter the parchment, and then lightly dust with cocoa powder. Wrap the outside of the pan tightly in foil to seal any gaps in the springform pan and prevent leaks.
Whisk the 2 cups all-purpose flour, 1 teaspoon table salt, 2 teaspoons baking soda, and 1 teaspoon baking powder in a small bowl.
Combine the 2 cups dark stout (or coffee) with the 1 stick (4 oz) unsalted butter cubes in a large saucepan over medium heat, stirring until the butter has completely melted. Remove the saucepan from the heat.(If using vegetable oil instead of butter, simply stir it into the warm stout or coffee.)
Whisk the 1 cup unsweetened cocoa powder and 2 cups granulated sugar into the liquid mixture until well combined.
Slowly add the 1 tablespoon distilled white vinegar, being mindful that the mixture can foam up. Add the flour mixture, and stir until smooth.
Pour the batter into the prepared pan. The batter may look foamy, but it will settle as it bakes.
Bake until a toothpick inserted in the middle of the cake comes out clean, 40 to 50 minutes. Let the cake cool completely on a cooling rack. Once cooled, remove the sides of the springform pan.

Make the brown butter–cream cheese frosting

Melt the 4 tablespoons (2 oz) unsalted butter in a small saucepan over medium heat, swirling occasionally as it begins to boil and crackle. Continue cooking and gently swirling until the butter turns a light golden color and releases a nutty aroma, 4 to 8 minutes.
Pour the butter into a large heatproof bowl and let it cool at room temperature until solid but still soft.
When the butter has cooled, use an electric hand mixer to beat in the 1/2 cup (4 oz) full-fat cream cheese. Gradually add the 2 cups confectioners’ sugar, a little at a time, beating until the frosting is smooth and thick, 2 to 3 minutes.
Beat in the 1 teaspoon vanilla extract, pinch of salt, and 2 teaspoons fresh lemon juice, if using. (If the frosting is too soft, chill it until thick enough to use.)
Slather the frosting on the cooled cake, making swoops and decorative swirls. Serve and enjoy!

Notes

Use high-quality stout—Guinness adds deep flavor, but any dark stout works. Avoid lighter beers for the best richness.
Don’t overbake—This cake is naturally dense. Start checking at 40 minutes; it’s done when a skewer has moist crumbs.
Cool completely before frosting—The cake firms up as it sits. Frosting too soon will cause the icing to melt and slide.
Let the flavors develop—For the best taste and texture, store the cake overnight before serving.
Use high-quality stout—Guinness adds deep flavor, but any dark stout works. Avoid lighter beers for the best richness.
Don’t overbake—This cake is naturally dense. Start checking at 40 minutes; it’s done when a skewer has moist crumbs.
Cool completely before frosting—The cake firms up as it sits. Frosting too soon will cause the icing to melt and slide.
Let the flavors develop—For the best taste and texture, store the cake overnight before serving.

Nutrition Information

Show Details

Serving 1slice Calories 537kcal (27%) Carbohydrates 90g (30%) Protein 5g (10%) Fat 19g (29%) Saturated Fat 12g (60%) Monounsaturated Fat 5g Trans Fat 1g Cholesterol 49mg (16%) Sodium 497mg (21%) Fiber 4g (16%) Sugar 64g (128%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 537 kcal

% Daily Value*

Serving	1slice
Calories	537kcal	27%
Carbohydrates	90g	30%
Protein	5g	10%
Fat	19g	29%
Saturated Fat	12g	60%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	49mg	16%
Sodium	497mg	21%
Fiber	4g	16%
Sugar	64g	128%