guinness chocolate cake

Guinness Chocolate Cake topped with Guinness whipped cream is decadent, velvety, and not overly sweet. If you love chocolate cake, you'll love this recipe!

Easy Crock Pot Guinness Chocolate Cake

chocolate cake mix ((1 box))

sour cream

vegetable oil

eggs

Guinness beer

heavy cream

sugar

Place the cake mix in a medium bowl.

Add the sour cream, vegetable oil, eggs, and Guinness. Mix well.

Spray the slow cooker with a baking spray (or just coat with a little vegetable oil if you don't have baking spray). Add the batter to the slow cooker and cook on low for 2 to 2 1/2 hours (until the middle does not jiggle when you shake the slow cooker).

For the cake:

Place the heavy cream in a medium bowl. Beat with a hand mixer until the cream begins to thicken.

Add the sugar and Guinness, and continue to beat until the cream is stiffened.

For the whipped cream (optional):

https://embed.mediavine.com/videos/z1n70kybexseyyatlfq8

Guinness Chocolate Cake is tender, velvety, and not overly sweet. If you love chocolate cake, you will love this recipe! The Guinness adds a rich complexity that gives the cake a creamy and satisfying texture. Top it with Guinness whipped cream and you have a dessert to die for!

Crock Pot Guinness Chocolate Cake

The BEST way to impart real Guinness flavor into chocolate cake is to reduce it down on the stove first. This packs in flavor without altering the cake's texture. You can also prepare this chocolate layer cake as a sheet cake. See recipe Note.

Guinness Chocolate Cake

11.2–12-ounce Guinness beer

(62 grams) unsweetened natural cocoa powder

baking soda

baking powder

salt

espresso powder (optional)

(120 milliliters) vegetable oil (or canola oil

(180 grams) full-fat sour cream,

eggs,

vanilla extract

(120 milliliters) buttermilk*,

(224 grams) full-fat block cream cheese, softened

(115 grams) unsalted butter, softened to room temperature

(41 grams) unsweetened natural or dutch-process cocoa powder

Tablespoons (45 milliliters) reduced Guinness, from step 1

optional: gold sprinkles

Reduce the Guinness

In a large saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to about 3/4 cup, about 30 minutes. Begin making the cake batter once the Guinness is simmering. You&#8217;ll use 1/2 cup of the hot reduced Guinness in the cake batter, and set aside the rest to cool for the frosting. You can do this step 1 day ahead of time if needed—see Note.

Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it&#8217;s helpful, see this parchment paper rounds for cakes video &amp; post.)

Make the cake

While the Guinness is simmering, whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.

Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, sour cream, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, give it a quick mix/whisk, then add 1/2 cup (120ml) of hot reduced Guinness. Mix or whisk on low speed until the batter is completely combined. Batter is thin. If it helps, you should have about 6 cups or 1250g of cake batter total.

Divide batter evenly between pans. Bake for 25–28 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they&#8217;re completely done, the cooled cakes may slightly sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can&#8217;t hold up to all the moisture necessary to make a moist chocolate cake. It&#8217;s normal!)

Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pans.

Make the frosting

With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons (45ml) cooled reduced Guinness, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add a couple more Tablespoons of confectioners&#8217; sugar or cocoa powder if frosting is too thin, or 1 more Tablespoon of cooled reduced Guinness if frosting is too thick. Taste. Add another pinch of salt if desired.

Assemble and frost

If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called &#8220;leveling&#8221; the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Using a large icing spatula or small offset spatula, evenly cover the top with about 1 cup (about 250g) of frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. A bench scraper is helpful for smoothing out the sides. I usually go lighter on the sides of the cake, to have leftover frosting for piping around the top. (Piping is optional.) If desired, garnish top of cake with sprinkles.

Refrigerate uncovered cake for at least 30–60 minutes before slicing to help set the shape. After that, you can serve the cake or continue refrigerating for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.

Cover leftover cake tightly and store in the refrigerator for 5 days. I like using a cake carrier for storing and transporting.

Guinness Chocolate Cake with Irish Buttercream features an easy, fudgy, and moist cocoa cake with Guinness beer and thick creamy and sweet Irish cream buttercream. The perfect St. Patrick’s Day cake! Download my FREE Best Buttercream Guide here!

Guinness Chocolate Cake with Irish Buttercream

(222 grams) all-purpose flour

(400 grams) granulated sugar

(64 grams) unsweetened cocoa powder

(170 grams) sour cream

eggs, (at room temperature)

(750 grams) powdered sugar, (sifted)

Irish cream, (such as Bailey’s)

(113 grams) semisweet or bittersweet chocolate, (finely chopped)

sprinkles for topping, (optional)

Preheat the oven to 350°F. Generously grease two 8-inch wide and 3-inch deep cake pans and line with parchment paper rounds.

In a large mixing bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.

In a medium bowl, whisk together the sour cream, vegetable oil, eggs, vanilla, and beer.

Add the wet ingredients into the dry ingredients and stir with a spatula until just combined.

Divide the batter between the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool the cakes in their pans for 30 minutes before carefully turning them out onto a cooling rack or wire rack to cool completely. If possible, freeze the cakes while you prepare the buttercream.

Make the cake:

In a large bowl, use an electric mixer or hand mixer to beat the butter until light and fluffy. Gradually add the powdered sugar then the Irish cream. Beat the mixture on high speed until very light, fluffy, and smooth, about 3 minutes. If the frosting is too thick, add a splash more Irish cream. If it’s too thin, add some more powdered sugar.

Assemble:

Place one cake layer a cake stand or serving plate. Frost the top of the cake generously, as this will become the filling. Use even more if you're decorating as a 'naked' cake as shown in the photos. Top with the other cake layer, flat side up.

With an offset spatula, spread a very thin layer of frosting all over the cake. This layer is a crumb coat and should act like spackle. For the smoothest frosting, return the cake to the fridge or freezer until firm to the touch.&nbsp;

Spread the remaining frosting all over the cake. If desired, focus the frosting on the top to maintain the 'naked' look. Refrigerate while you prepare chocolate drip.

Make the buttercream:

Place the chopped chocolate in a heatproof bowl. Bring the heavy cream to a simmer then immediately remove from heat and pour over chocolate. You can also do this in the microwave. Cover for a few minutes then stir until smooth.

Allow to cool until it has thickened but is still pourable, about 10 minutes. Don’t place ganache in the fridge to cool. Test the consistency of the drip by pouring down the side of a glass. If it’s too thick, microwave for 5 to 10 seconds. If it’s too thin, allow to continue to cool.

The cake can be stored, covered, at room temperature for up to 1 day or in the fridge for up to 3 days.

Make chocolate drip:

(226 grams) full-fat brick cream cheese, softened

(8 Tbsp; 113 grams) unsalted butter, softened to room temperature

In a large saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium-low heat and allow to simmer until reduced down to about 3/4 cup, about 30 minutes. Begin making the cake batter once the Guinness is simmering. You&#8217;ll use 1/2 cup of the hot reduced Guinness in the cake batter, and set aside the rest to cool for the frosting. You can do this step 1 day ahead of time if needed—see Note.

I don’t think I’ve ever left a recipe review before but I had to for this.. this has to be one of the most delicious cakes I’ve ever made - it’s everything you want from a chocolate cake, it’s incredibly soft, moist and tender. It’s SO delicious

My family loved this cake more than a regular chocolate cake!  It’s the only chocolate cake I’ll be making now!!

Delicious and oh so moist! I have used this as my base chocolate cake in several variations. It is great with some orange extract and grated orange peel in the frosting. The citrus pairs perfectly with the rich chocolate and Guinness flavors. TIP: If you add 1 1/2 TBSP of a cake enhancer powder (I like the King Arthur brand) you can avoid the slump in the middle of the cake that occurs with cocoa powder in the mix.

This was the best chocolate cake ever. Made it for my 97 young mother in law for her birthday. Made 3 layers and the frosting was a little tight but still worked. Thank you for the recipe!

So glad you posted this recipe, it’s a great reminder to make it agin this year. I made this last year for St Patrick’s Day and it was out of this world! Rave reviews from everyone.

I made this and its so good! still dream about it.

Thank you for this recipe! Would like to send a batch to my children who live in different states. Any suggestions on how to ship it to them? Thinking of just sending the cake and providing the recipe for the frosting?

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