Guinness Chocolate Cake

🥘 Ingredients

• Guinness Draught Stout
  2 bottles
• all-purpose flour
  1.75 c
• baking powder
  1 tsp
• baking soda
  2 tsp
• buttermilk
  1/2 c
• confectioners’ sugar
  3.5 c
• espresso powder
  2 tsp
• full-fat brick cream cheese
  8 oz
• full-fat sour cream
  3/4 c
• granulated sugar
  1.75 c
• large eggs
  2
• pure vanilla extract
  3 tsp
• reduced Guinness
  2 Tbsp
• salt
  1 tsp
• unsalted butter
  1/2 c
• unsweetened cocoa powder
  1/2 c
• unsweetened natural cocoa powder
  3/4 c
• vegetable or canola oil
  1/2 c

🍳 Cookware

• saucepan
• cake pans
• parchment paper
• bowl
• stand mixer
• stand mixer

1. 1

   Pour both bottles of Guinness Draught Stout (11.2–12 oz each) into a large saucepan . Bring to a boil over medium-high heat. Once boiling, reduce to medium-low and simmer for about ⏱️ 30 minutes until it reduces to approximately 3/4 cup (180ml). Set aside to cool slightly. Note: You will use 1/2 cup for the cake batter and reserve the rest for the frosting.

   Guinness Draught Stout: 2 bottles
2. 2

   Preheat oven to 350°F (177°C). Grease two 9-inch cake pans , line with parchment paper , and grease the parchment.
3. 3

   In a large bowl , whisk all-purpose flour (219g), unsweetened natural cocoa powder (62g), granulated sugar (350g), baking soda , baking powder , salt , and espresso powder (optional) until combined.

   all-purpose flour: 1.75 c, unsweetened natural cocoa powder: 3/4 c, granulated sugar: 1.75 c, baking soda: 2 tsp, baking powder: 1 tsp, salt: 1 tsp, espresso powder: 2 tsp
4. 4

   In a separate bowl (or stand mixer ), whisk vegetable or canola oil (120ml), full-fat sour cream (180g) (room temperature), large eggs (room temperature), and pure vanilla extract until combined. Mix in buttermilk (120ml) (room temperature).

   vegetable or canola oil: 1/2 c, full-fat sour cream: 3/4 c, large eggs: 2, pure vanilla extract: 2 tsp, buttermilk: 1/2 c
5. 5

   Pour the wet ingredients into the dry. Give it a quick whisk, then add 1/2 cup of the hot reduced Guinness. Mix on low speed until just combined. The batter will be very thin.
6. 6

   Divide the batter evenly between the two pans. Bake for 28 to ⏱️ 32 minutes or until a toothpick inserted into the center comes out clean.
7. 7

   Allow cakes to cool completely in the pans before frosting.
8. 8

   To make the frosting, beat softened full-fat brick cream cheese (224g) and softened unsalted butter (115g) together on medium-high speed in a stand mixer until smooth (about ⏱️ 2 minutes ).

   full-fat brick cream cheese: 8 oz, unsalted butter: 1/2 c
9. 9

   Add confectioners’ sugar (420g), unsweetened cocoa powder (41g), 2 tablespoons of the reserved reduced Guinness , and pure vanilla extract .

   confectioners’ sugar: 3.5 c, unsweetened cocoa powder: 1/2 c, reduced Guinness: 2 Tbsp, pure vanilla extract: 1 tsp
10. 10

    Beat on low for 30 seconds, then switch to high and beat for full ⏱️ 2 minutes until light and creamy. If it's too thin, add more sugar; if too thick, add the remaining tablespoon of Guinness.
11. 11

    Place one cake layer on a stand, cover with frosting, top with the second layer, and frost the top and sides.