Guinness Chocolate Cake

🥘 Ingredients

• Guinness Draught Stout 2 bottles
• all-purpose flour 1 ¾ cups
• unsweetened natural cocoa powder ¾ cup
• granulated sugar 1 ¾ cups
• baking soda 2 tsp
• baking powder 1 tsp
• salt 1 tsp
• espresso powder 2 tsp
• vegetable or canola oil ½ cup
• full-fat sour cream ¾ cup
• large eggs 2
• pure vanilla extract 2 tsp
• buttermilk ½ cup
• full-fat brick cream cheese 8 oz
• unsalted butter ½ cup
• confectioners’ sugar 3 ½ cups
• unsweetened cocoa powder ½ cup
• reduced Guinness 2 Tbsp
• pure vanilla extract 1 tsp

1. 1

   Pour both bottles of Guinness Draught Stout (11.2–12 oz each) into a large saucepan . Bring to a boil over medium-high heat. Once boiling, reduce to medium-low and simmer for about 30 minutes until it reduces to approximately 3/4 cup (180ml). Set aside to cool slightly. Note: You will use 1/2 cup for the cake batter and reserve the rest for the frosting.
2. 2

   Preheat oven to 350°F (177°C). Grease two 9-inch cake pans , line with parchment paper , and grease the parchment.
3. 3

   In a large bowl , whisk all-purpose flour (219g), unsweetened natural cocoa powder (62g), granulated sugar (350g), baking soda , baking powder , salt , and espresso powder (optional) until combined.
4. 4

   In a separate bowl (or stand mixer ), whisk vegetable or canola oil (120ml), full-fat sour cream (180g) (room temperature), large eggs (room temperature), and pure vanilla extract until combined. Mix in buttermilk (120ml) (room temperature).
5. 5

   Pour the wet ingredients into the dry. Give it a quick whisk, then add 1/2 cup of the hot reduced Guinness. Mix on low speed until just combined. The batter will be very thin.
6. 6

   Divide the batter evenly between the two pans. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.
7. 7

   Allow cakes to cool completely in the pans before frosting.
8. 8

   To make the frosting, beat softened full-fat brick cream cheese (224g) and softened unsalted butter (115g) together on medium-high speed in a stand mixer until smooth (about 2 minutes ).
9. 9

   Add confectioners’ sugar (420g), unsweetened cocoa powder (41g), 2 tablespoons of the reserved reduced Guinness , and pure vanilla extract .
10. 10

    Beat on low for 30 seconds, then switch to high and beat for full 2 minutes until light and creamy. If it's too thin, add more sugar; if too thick, add the remaining tablespoon of Guinness.
11. 11

    Place one cake layer on a stand, cover with frosting, top with the second layer, and frost the top and sides.