Chocolate Guinness Cake

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Celebrate St. Patrick's Day with this chocolate Guinness cake! The rich chocolate cake is made with concentrated stout beer, giving a subtle note of Guinness in each bite. To mimic that gorgeous Guinness foam, the cake is topped with a light whipped cream cheese frosting.

Prep Time 1

Cook Time 50

Servings16 servings

Coursecake

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the chocolate Guinness cake:

Two 11.2oz bottles Guinness, reduced down to 227g (1 cup)
105 g (1 ¼ cups) dutch process cocoa powder
210 g (1 ¾ cups) all-purpose flour
400 g (2 cups) granulated sugar
1 ¼ teaspoon baking powder
1 ½ teaspoon baking soda
½ teaspoon salt
170 g (¾ cup) whole milk plain Greek yogurt
124 g (½ cup + 2 tbsp) neutral oil
2 eggs
2 teaspoon vanilla extract

For the whipped cream cheese frosting:

227 g (1 block) cream cheese, cold
200 g (1 cup) granulated sugar
227 g (1 cup) heavy cream, cold

Instructions

For the chocolate Guinness cake:

Preheat the oven to 350 degrees F.
Line a 9" springform pan with parchment paper.
In a medium saucepan, bring two 11.2oz bottles of Guinness to a boil and allow to reduce for about 30 minutes. Weigh out 227g (1 cup) of the concentrated Guinness in a medium bowl. Whisk in the cocoa powder until smooth. Set aside.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the yogurt, oil, eggs, and vanilla. Mix in the dry ingredients until mostly combined. Then, mix in the chocolate Guinness mixture until fully combined.
Pour the cake batter into the prepared springform pan.
Bake the cake for 45-55 minutes or until the cake starts to pull away from the sides of the pan.
Allow the cake to cool completely in the pan.

For the whipped cream cheese frosting:

In a medium bowl, add the cream cheese and sugar. Use an electric mixer to beat until smooth.
Pour in the heavy cream, and beat on medium speed until thick.

For assembly:

Transfer the cooled cake to a serving plate or cake stand. Top with the whipped cream cheese frosting and spread out into an even layer.

Notes

Reduce the Guinness. Boil the Guinness for at least 30 minutes to get a concentrated flavor that comes through in the cake.

Use cold cream cheese & heavy cream. In order to create a sturdy whipped cream cheese frosting, pay close attention to the temperature of the ingredients. Cold cream cheese will ensure it's thick enough, while cold heavy cream will whip up and give the frosting enough structure.

Cream the cream cheese & sugar thoroughly. Cream the two until completely smooth before adding the heavy cream to avoid over-mixing and risk the frosting splitting!

Nutrition Facts

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