Easy Guinness Chocolate Cake
This Easy Guinness Chocolate Cake is a rich and moist dessert that combines the deep flavors of chocolate and stout beer, perfect for any occasion.
Equipment
- Large bowl
- Whisk
- Bundt cake pan
- Cooling rack
- mixer
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 large eggs, room temperature
- 1 cup full-fat sour cream, room temperature
- 8 ounces Guinness beer Do not substitute for other beers.
- 3/4 cup vegetable oil
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup unsalted butter, room temperature
- 2 and 1/2 cups confectioners' sugar, sifted
- 3 tablespoons Baileys Irish cream liqueur
- 1 tablespoon whole milk, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 ounces high-quality white chocolate, melted and slightly cooled
- 1 cup granulated sugar Optional for whiskey salted caramel.
- 1/2 cup water Optional for whiskey salted caramel.
- 1/2 cup unsalted butter, cold, cubed Optional for whiskey salted caramel.
- 3/4 cup heavy whipping cream Optional for whiskey salted caramel.
- 2 tablespoons Irish whiskey Optional for whiskey salted caramel.
- 2 teaspoons vanilla extract Optional for whiskey salted caramel.
- 1/4 teaspoon salt Optional for whiskey salted caramel.
Instructions
- Preheat the oven to 325°F (163°C).
- Mix the granulated sugar, brown sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt in a large bowl.
- In another bowl, whisk together the eggs, sour cream, Guinness, milk, oil, and vanilla until blended.
- Combine the wet and dry ingredients, mixing gently until just combined.
- Grease a 10-cup Bundt cake pan and pour the batter into it.
- Bake for 50 minutes or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
- For the frosting, beat the butter until smooth, then add confectioners' sugar gradually, followed by Baileys, milk, vanilla, and salt, mixing until smooth.
- Incorporate melted white chocolate into the frosting and beat until fluffy.
- Frost the cooled cake and optionally drizzle with whiskey salted caramel.
Notes
Ensure all ingredients are at room temperature for best results. Do not substitute the Guinness beer; other beers may alter the flavor. If sour cream is unavailable, use full-fat plain Greek yogurt. For a gluten-free option, use a 1:1 gluten-free flour substitute. For the salted caramel, do not stir while cooking the sugar and water until it reaches a deep golden color.