Description
Guinness Chocolate Cake weaves Irish stout’s rich depth into a sinfully moist dessert that whisks chocolate lovers through layers of intense flavor. Dark, velvety crumb and creamy frosting create an irresistible experience you cannot resist sampling.
Ingredients
Scale
Cake Ingredients:
Dry Ingredients:
- 2 cups (240g) all-purpose flour
- 1 cup (84g) unsweetened cocoa powder
- 1 cup (199g) granulated sugar
- 1 cup (213g) light brown sugar, packed
- 2 teaspoons espresso powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 5 large eggs, room temperature
- 1 cup (227g) full-fat sour cream, room temperature
- 8 ounces (236 ml) Guinness beer
- ¾ cup (170 ml) vegetable oil
- ½ cup (118 ml) whole milk
- 2 teaspoons vanilla extract
Baking Preparation:
- Nonstick baking spray (for the pan)
Baileys Buttercream Ingredients:
- 1 cup (227g) unsalted butter, room temperature
- 2 ½ cups (284g) confectioners sugar, sifted
- 3 tablespoons (42 ml) Baileys Irish Cream liqueur
- 1 tablespoon (14 ml) whole milk, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 ounces (113g) high-quality white chocolate, melted and slightly cooled
Irish Whiskey Salted Caramel (Optional):
- 1 cup (199g) granulated sugar
- ½ cup
Instructions
- Create a flavor-packed environment by warming the oven to a precise 325°F, ensuring an ideal baking atmosphere for a rich chocolate confection.
- Combine dry elements in a generous mixing vessel, meticulously blending granulated and brown sugars, flour, cocoa powder, espresso powder, baking agents, and salt. Crush any stubborn clumps to guarantee a uniform texture.
- In a separate container, vigorously integrate eggs, sour cream, Guinness, milk, oil, and vanilla extract until achieving a harmonious liquid mixture.
- Gently marry wet and dry ingredients, stirring with minimal intervention to prevent overdevelopment of gluten, which could compromise the cake’s delicate structure.
- Generously coat a Bundt pan with nonstick spray, ensuring complete coverage to facilitate seamless cake release.
- Transfer batter into prepared pan, creating an even distribution for consistent baking.
- Bake for approximately 50 minutes, monitoring with a toothpick test to confirm thorough cooking.
- Allow cake to rest within the pan for 15 minutes, then carefully invert onto a cooling rack, permitting complete temperature reduction before frosting.
- Utilize a stand mixer to whip butter until silky smooth, gradually incorporating confectioners’ sugar at low speed.
- Introduce Baileys, milk, vanilla, and salt, blending until achieving a luxurious consistency.
- Fold in melted white chocolate, then elevate mixer speed to create a light, airy frosting.
- Apply frosting generously across the cooled cake’s surface.
- Craft caramel sauce by dissolving sugar and water over gentle heat, maintaining patience and avoiding stirring.
- Incorporate butter and allow slow caramelization, watching for a deep golden transformation.
- Carefully introduce heavy cream and whiskey, anticipating vigorous bubbling during this stage.
- Finish with vanilla and salt, whisking until perfectly smooth.
- Allow caramel to cool slightly, then artfully drizzle over frosted cake for a decadent finale.
Notes
- Swap Guinness with coffee or extra milk for non-alcoholic version, maintaining the rich moisture and depth of flavor.
- Utilize room temperature ingredients to ensure smooth batter mixing and even cake texture.
- Replace dairy components with plant-based alternatives like coconut milk and vegan butter for dairy-free adaptation.
- Toast cocoa powder briefly before mixing to enhance its deep, complex chocolate notes and intensify the cake’s aromatic profile.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 12
- Calories: 550
- Sugar: 60g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 100mg