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Decadent Guinness Chocolate Cake Recipe with Easy Espresso Buttercream Frosting

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A rich and moist chocolate cake made with Guinness stout, paired with a creamy espresso buttercream frosting that balances sweetness with a subtle coffee edge.

Ingredients

Scale
  • 1 cup (8 fl oz / 240 ml) Guinness stout
  • 1/2 cup (1 stick / 115 g) unsalted butter, cut into cubes
  • 1 2/3 cups (335 g) granulated sugar
  • 1 2/3 cups (7 1/2 oz / 210 g) all-purpose flour
  • 3/4 cup (2 1/2 oz / 75 g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (4 fl oz / 120 g) full-fat sour cream
  • 2 teaspoons vanilla extract
  • For the Espresso Buttercream Frosting:
  • 1 cup (2 sticks / 230 g) unsalted butter, softened
  • 3 1/2 cups (14 oz / 440 g) powdered sugar, sifted
  • 2 tablespoons espresso or strong brewed coffee
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.
  2. In a medium saucepan, combine the Guinness stout and butter. Heat over medium until the butter melts and the mixture is just simmering. Remove from heat.
  3. In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, and salt. Sift the cocoa powder to avoid lumps.
  4. Slowly pour the warm Guinness mixture into the dry ingredients, stirring steadily. The batter will be thin and almost liquidy.
  5. In a small bowl, beat the eggs, sour cream, and vanilla extract until smooth. Gradually add this to the Guinness-flour mixture and stir until combined.
  6. Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to release air bubbles.
  7. Bake for 40-45 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  8. Remove the cakes from the oven and cool in pans for 15 minutes. Then transfer to a wire rack to cool completely before frosting.
  9. For the espresso buttercream, beat the softened butter on medium speed until creamy (about 3 minutes). Gradually add the powdered sugar, beating on low speed to avoid a sugar cloud.
  10. Add the espresso, vanilla extract, and a pinch of salt. Beat on high speed for another 3-4 minutes until the frosting is light and fluffy.
  11. Once the cakes are cool, spread a generous layer of frosting on the bottom cake. Place the second cake on top, then frost the top and sides evenly.
  12. For a finishing touch, sprinkle a few chocolate shavings or espresso beans on top. Chill the cake for at least 30 minutes before slicing.

Notes

Simmer the Guinness and butter to intensify flavor. Avoid overmixing the batter to keep the crumb tender. Use room temperature eggs and sour cream for even baking. Beat buttercream slowly at first to avoid powdered sugar flying. Chill frosting if too soft and re-whip before frosting the cake. For a stronger espresso flavor, add 1 tsp instant espresso powder to dry ingredients. Can be baked as cupcakes with 20-25 minutes baking time.

Nutrition

Keywords: Guinness chocolate cake, espresso buttercream, chocolate cake recipe, stout cake, easy chocolate cake, moist chocolate cake, chocolate espresso frosting

Find it online: https://lucydishes.com/decadent-guinness-chocolate-cake-recipe-with-easy-espresso-buttercream-frosting/