Guinness Chocolate Cake With Buttercream Frosting
1 h 10 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 40 min | 1 h 10 min |
Introduction
This Guinness chocolate cake is rich, moist, and deeply chocolaty, with just a hint of stout to boost the flavor.
A touch of orange zest and instant coffee adds bakery-style depth, while the sour cream keeps every bite incredibly tender.
The fluffy Irish cream buttercream frosting makes this perfect for St. Patrick’s Day, birthdays, or any celebration dessert.
Ingredients (12 servings)
Ingredients for the Guinness Chocolate Cake
Ingredients for the Buttercream Frosting
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How to Make Guinness Chocolate Cake With Buttercream Frosting
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Prep the pan and oven
Preheat your oven to 350°F and place a rack in the center position.
Grease a 9-inch round cake pan, then line the bottom with a parchment paper circle.
Lightly grease the parchment too, so the cake releases cleanly after baking.
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Make the Guinness cocoa mixture
Add the Guinness stout and butter to a medium saucepan and warm over medium-low heat until the butter melts.
Remove from the heat, then whisk in the instant coffee and cocoa powder until completely smooth and glossy.
Let this mixture cool until just warm to the touch, so it does not scramble the eggs later.
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Combine the dry ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and orange zest.
Break up any clumps of zest with your fingers so it distributes evenly through the dry mixture.
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Finish the batter
Once the Guinness mixture has cooled slightly, whisk in the sour cream until the mixture looks silky and uniform.
Add the eggs and whisk again until fully combined and no streaks of yolk remain.
Pour the wet mixture into the bowl of dry ingredients and whisk gently until you have a smooth batter.
Scrape the bowl with a spatula, making sure no flour pockets hide at the bottom or along the sides.
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Bake the cake
Pour the batter into the prepared pan and smooth the top with a spatula for even baking.
Bake for 35 to 40 minutes, or until a toothpick comes out with just a few moist crumbs.
Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
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Make the buttercream frosting
In a large bowl, beat the softened butter with a mixer on medium speed until very creamy and pale.
Gradually add the powdered sugar, mixing on low at first to avoid clouds, then increasing speed until mostly combined.
Add the heavy cream, Irish cream liqueur, vanilla, and salt, then beat until light, fluffy, and spreadable.
If the frosting seems too thick, beat in tiny splashes of cream until it reaches your ideal texture.
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Frost and serve
Place the fully cooled cake on a serving plate or stand, brushing away any loose crumbs.
Spread the buttercream over the top and sides of the cake, using swooping motions for soft, pretty peaks.
Slice with a sharp knife, wiping the blade between cuts for the cleanest layers and neat slices.
Substitutions
- Replace Guinness stout with nonalcoholic stout or strong brewed coffee
- Nonalcoholic stout keeps the deep malty flavor, while removing alcohol for a more family-friendly cake. Very strong brewed coffee also works, giving an intense mocha note and slightly less sweetness.
- Replace sour cream with full-fat Greek yogurt
- Full-fat Greek yogurt matches sour cream’s tang and richness, keeping the cake moist with a tender crumb. Avoid nonfat yogurt here, which can make the texture rubbery and less luxurious.
- Replace Irish cream liqueur with coffee cream or extra heavy cream
- Use an Irish cream flavored coffee creamer for a similar flavor without alcohol, and keep the same measurement. Or add extra heavy cream plus a splash of strong coffee, for a rich mocha buttercream instead.
Tips
- Measure flour lightly
- Spoon flour into your measuring cup, then level it with a knife, instead of packing it straight from the bag. Too much flour makes the cake dense and can hide the Guinness and chocolate flavors.
- Cool the stout mixture properly
- If the Guinness mixture is too hot, it can partially cook the eggs and create a lumpy batter. Aim for warm but comfortable to touch, similar to a very warm bath.
- Beat the buttercream longer than you think
- Let the mixer run several minutes after adding all ingredients, which whips in air and gives cloudlike frosting. Well-whipped frosting spreads easier and holds pretty swirls on the finished cake.
- Use an offset spatula for clean frosting
- An offset spatula makes it easier to sweep frosting smoothly over the surface without digging into the cake. If you do not have one, a butter knife works, just take your time with gentle strokes.
- Chill briefly for neater slices
- After frosting, chill the cake for 20 to 30 minutes to firm the buttercream slightly. This quick chill helps each slice hold its shape without the frosting sliding.
Nutrition Facts *
| Energy | 632 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 29 | g |
| Carbohydrates | 92 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I make this cake without any alcohol at all?
- Use a nonalcoholic stout or very strong coffee instead of Guinness in the batter. For the frosting, swap the Irish cream liqueur for more heavy cream plus a splash of vanilla. You will still get a rich chocolate cake with a creamy, kid-friendly vanilla buttercream.
- Why did my cake sink in the center?
- A sunken center usually means the cake was underbaked or the oven temperature ran low. Bake until a toothpick near the center shows just a few moist crumbs, not shiny wet batter. Avoid opening the oven door early, which can cause the fragile center to collapse.
- My buttercream is too runny; how can I fix it?
- First, chill the bowl of frosting for 10 to 15 minutes to firm the butter slightly. Beat again, then add more powdered sugar, a few tablespoons at a time, until it thickens. Next time, add liquids very gradually, since even a small splash more cream can loosen the texture.
- Can I bake this recipe as cupcakes instead of a single cake?
- Yes, this batter works well as cupcakes, which bake faster and are easy to serve. Fill lined muffin cups about two thirds full and bake at 350°F for 18 to 22 minutes. Check early, since every oven is different and cupcakes dry out faster than a full cake.
Serving Suggestions
This Guinness chocolate cake loves simple pairings like whipped cream, fresh berries, or a dusting of cocoa on top.
For an extra Irish twist, garnish with chocolate shavings and a little fresh orange zest to echo the batter.
Serve it alongside coffee, Irish coffee, or even a stout float for a playful dessert moment.
More pairings:
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