Description

An incredibly moist and fudgy chocolate cake made with Guinness stout, featuring a tangy cream cheese frosting that balances the rich chocolate flavor. This one-bowl recipe is easy to make and looks professional.

Ingredients

Scale

1 cup Guinness Draught Stout (cooled completely)
1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups granulated sugar
½ cup vegetable oil
2 large eggs (room temperature)
2 teaspoons vanilla extract
1 cup hot water or hot coffee
8 oz full-fat block cream cheese (softened)
½ cup unsalted butter (softened)
3–4 cups powdered sugar (sifted)
1 teaspoon vanilla extract (for frosting)
¼ teaspoon salt (for frosting)

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line bottoms with parchment paper.
In a large mixing bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar until uniform.
Add the cooled Guinness, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until combined.
Slowly pour in the hot water or hot coffee while mixing on low. The batter will be thin; this is normal.
Pour batter into prepared pans.
Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean or with moist crumbs.
Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
For the frosting, beat softened cream cheese and butter together until smooth. Add vanilla and salt.
Gradually add sifted powdered sugar, beating on low until incorporated, then increase to medium speed and beat until fluffy (2-3 minutes).
Place one cake layer on a serving plate, spread a layer of frosting on top, add the second layer, and frost the top and sides with remaining frosting.
Chill cake in the fridge for at least 30 minutes before serving to set the frosting.

Notes

Ensure the Guinness is completely cooled before adding to eggs to avoid scrambling them. Use full-fat block cream cheese, not spreadable tubs, for the frosting. Sift powdered sugar to avoid lumps. The cake can be stored at room temperature for 2 days or refrigerated for up to 5 days. Unfrosted layers can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 45
Sodium: 320
Fat: 24
Saturated Fat: 12
Carbohydrates: 62
Fiber: 2
Protein: 6

Keywords: chocolate cake, guinness cake, moist chocolate cake, cream cheese frosting, beer cake, holiday dessert, one bowl cake