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frosted cake with wood background

Guinness Chocolate Cake

Megan Benson
A rich chocolate cake made with reduced Guinness stout for deep caramel and roasted malt flavor. Baking to an internal temperature of 206°F ensures a perfectly moist crumb every time.
4 from 1 vote
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Servings 10 people

Ingredients
  

Cake

  • 64 grams unsweetened Dutch process cocoa powder 3/4 C
  • 624 grams Guinness Stout (reduced to 312 g)
  • 100 grams eggs approx 2 large eggs
  • 400 grams granulated sugar approx 2 cups
  • 240 grams sour cream approx 1 cup
  • 125 grams sunflower oil approx 1/2 cup
  • 20 grams vanilla bean paste 1 tablespoon
  • 210 grams all purpose flour approx 1 3/4 cup
  • 10 grams baking soda 2 teaspoon
  • 7 grams kosher salt 1 1/4 teaspoon

White Chocolate Cream Cheese Frosting

  • 170 grams white chocolate approx 1 cup
  • 226 grams cream cheese softened 8oz block
  • 113 grams unsalted butter softened 1/2 cup
  • 1 tbsp vanilla bean paste/ powder do not add until the end

Instructions
 

  • Reduce the Guinness
    Pour the Guinness into a saucepan and bring to a gentle simmer over medium heat.
    Reduce the liquid by half until you have 312 g of concentrated stout. This step intensifies the roasted malt flavors and adds depth to the cake.
    Let the reduction cool before using.
  • Prepare the Pan
    Preheat the oven to 350°F (177°C).
    Spray a Bundt pan or 9 inch springform pan thoroughly with cooking spray.
    Add a few spoonfuls of cocoa powder and rotate the pan until the interior is evenly coated. Tap out the excess cocoa.
  • Mix the Batter
    Meanwhile, in a large bowl, use a handheld mixer on medium high speed to beat the eggs and granulated sugar until the mixture becomes pale and fluffy, about 2 minutes. This step helps dissolve the sugar and builds the structure that gives the cake a light, tender crumb.
    Add the sour cream, vegetable oil, and vanilla extract, then continue mixing until everything is smooth and fully combined. The sour cream adds moisture and richness, while the oil keeps the cake soft even after it cools.
    Once your reduced beer is under 100 degress, you can add it to the wet mixture.
  • Add dry ingredients in a bowl and mix together.
    Slowly pour them into your wet mixture ensuring not to overmix.
  • Bake
    Pour the batter into the prepared pan.
    Bake until the internal temperature of the cake reaches 206°F (97°C)
    This usually takes 45 to 55 minutes, depending on the pan used and oven variations.
    Remove from the oven and allow the cake to cool completely before frosting.
  • Make the Frosting
    Beat the cream cheese and butter until smooth.
    Add the melted white chocolate and mix until combined. Once your cream cheese and white chocolate have fully merged, you can add your vanilla bean paste. Do not add your vanilla until your white chocolate and creamcheese mixture have fully merged together.