Chocolate Guinness Layer Cake
Indulge in the ultimate decadence with this Chocolate Guinness Layer Cake, a rich and moist dessert that marries the bold flavors of stout beer and dark chocolate. Made with a full cup of Guinness, the cake achieves a deep, malty richness that perfectly complements the cocoa, while the buttermilk keeps each layer tender and moist. Layered and frosted with a velvety chocolate ganache buttercream, this show-stopping treat is a chocolate lover's dream. Ideal for celebrations or when you're craving something special, this cake delivers a sophisticated twist on classic chocolate desserts. Whether you're a fan of baking with beer or simply love unique flavor combinations, this recipe ranks high on indulgence and creativity. Serve it chilled and watch it disappear slice by slice!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter
- 1 cup Guinness beer
- 0.5 cup buttermilk
- 2 units large eggs
- 1 teaspoon vanilla extract
- 8 ounces dark chocolate chips
- 0.75 cup heavy cream
- 1.5 cups powdered sugar
- 0.5 cup unsalted butter (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt. Set aside.
In a small saucepan over medium heat, melt the unsalted butter. Once melted, remove from heat and whisk in the Guinness beer.
In a separate bowl, whisk together buttermilk, eggs, and vanilla extract until smooth. Gradually add the beer mixture, whisking until combined.
Pour the wet ingredients into the dry ingredients and gently stir until no lumps remain. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour the cream over the dark chocolate chips in a heatproof bowl.
Let the chocolate and cream sit for 2 minutes, then stir until smooth. Set aside to cool to room temperature.
In a large bowl, beat the softened butter with powdered sugar until light and fluffy. Gradually add the cooled chocolate mixture and vanilla extract, beating until smooth and creamy.
Once the cakes are completely cool, spread a layer of frosting on top of one cake. Place the second cake on top and frost the top and sides evenly.
Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.
Nutrition Facts
Calories |
7408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.0 g | 464% | |
| Saturated Fat | 210.6 g | 1053% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1072 mg | 357% | |
| Sodium | 4091 mg | 178% | |
| Total Carbohydrate | 1056.9 g | 384% | |
| Dietary Fiber | 87.6 g | 313% | |
| Total Sugars | 678.0 g | ||
| Protein | 100.3 g | 201% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 687 mg | 53% | |
| Iron | 60.1 mg | 334% | |
| Potassium | 4699 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
