Guinness Chocolate Cake
By Sally · sallysbakingaddiction.com
1 hr 45 min + cooling + chillingServes 12–16
A rich, moist two-layer chocolate cake made with reduced Guinness stout, topped with a Guinness-spiked cream cheese frosting.
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| prepPreheat oven to 350°F / 177°C | ||||||
| prepGrease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment | ||||||
| two 11.2–12 oz / 330–355 ml bottles Guinness Draught Stout beer | Reduce Guinness, simmer 30 min | Level cake tops if domed; place 1 layer on stand, spread 1 cup frosting, top with 2nd layer | Spread remaining frosting over top & sides, garnish with sprinkles, chill 30–60 min | |||
| 219 g all-purpose flour (spooned & leveled) | Whisk flour, cocoa, sugar, baking soda, baking powder, salt & espresso powder | |||||
| 62 g unsweetened natural cocoa powder | ||||||
| 350 g granulated sugar | ||||||
| 2 teaspoons baking soda | ||||||
| 1 teaspoon baking powder | ||||||
| 1 teaspoon salt | ||||||
| 2 teaspoons espresso powder (optional) | ||||||
| 120 ml vegetable oil | Mix oil, sour cream, eggs & vanilla until combined | Add buttermilk, mix; pour wet into dry, add 1/2 cup hot reduced Guinness, mix until combined | Divide batter between pans, bake 350°F / 177°C, 25–28 min until toothpick clean | Cool cakes completely in pans on wire rack | ||
| 180 g full-fat sour cream, at room temperature | ||||||
| 2 large eggs, at room temperature | ||||||
| 2 teaspoons pure vanilla extract | ||||||
| 120 ml buttermilk, at room temperature | ||||||
| 226 g full-fat brick cream cheese, softened to room temperature | Beat cream cheese & butter until creamy, 2 min | Add confectioners' sugar, cocoa, reduced Guinness & salt; beat low 30 sec, then high 1 min | ||||
| 113 g unsalted butter, softened to room temperature | ||||||
| 300 g confectioners' sugar | ||||||
| 41 g unsweetened natural or dutch-process cocoa powder | ||||||
| 45 ml reduced Guinness (for frosting) | ||||||
| pinch salt | ||||||
| gold sprinkles for garnish (optional) | ||||||
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