Description

A rich, moist chocolate cake made with Guinness stout and topped with tangy cream cheese frosting. This easy 5-step recipe is perfect for any occasion and always impresses.

Ingredients

Scale

1 cup (240ml) Guinness stout
1/2 cup (115g) unsalted butter, softened
3/4 cup (75g) unsweetened natural cocoa powder
1 1/2 cups (300g) granulated white sugar
2 large eggs, room temperature
1 3/4 cups (220g) all-purpose flour, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
8 oz (225g) cream cheese, full-fat, softened
3 cups (360g) powdered sugar, sifted
2 tablespoons (30ml) heavy cream

Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper. Sift together flour, cocoa powder, baking soda, and salt; set aside.
Pour Guinness stout and butter into a small saucepan. Heat gently over medium heat until butter melts completely. Remove from heat and let cool slightly.
In a large bowl, whisk sugar and eggs until pale and slightly fluffy. Add vanilla extract. Slowly pour in the warm Guinness and butter mixture, stirring constantly to combine.
Gradually fold sifted dry ingredients into wet mixture with a rubber spatula until fully combined. Batter will be thin and smooth.
Divide batter evenly between prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Cool in pans 10 minutes, then transfer to cooling rack to cool completely.
Beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar on low speed to avoid sugar cloud. Add vanilla extract and heavy cream, then whip on medium-high speed for 2-3 minutes until light and fluffy.
Once cakes are cool, spread frosting on top of one layer. Place second layer on top and frost top and sides evenly. Optionally, garnish with chocolate shavings or cocoa powder.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid dense cake. Start checking cake doneness at 30 minutes to prevent overbaking. Bring cake to room temperature before frosting and serving. Store leftovers covered in fridge up to 4 days. Do not freeze frosted cake; freeze unfrosted layers instead.

Prep Time: 18 minutes
Cook Time: 30-35 minutes
Category: Dessert
Cuisine: Irish-inspired

Nutrition

Serving Size: 1 slice (1/12th of c
Calories: 380
Sugar: 32
Sodium: 220
Fat: 18
Saturated Fat: 10
Carbohydrates: 48
Protein: 5

Keywords: Chocolate Guinness Cake, Cream Cheese Frosting, Stout Cake, Moist Chocolate Cake, Easy Chocolate Cake, Irish Cake, Birthday Cake