Name: Chocolate Guinness Cake
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 16 servings
Cuisine: American

From the Cook

1/4

Chocolate Guinness Cake

atsloanestable.com

Instructions

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Chocolate Guinness Cake

Preheat the oven to 350 degrees F.

Line a 9" springform pan with parchment paper.

In a medium saucepan, bring two 11.2oz bottles of Guinness to a boil and allow to reduce for about 30 minutes. Weigh out 227g (1 cup) of the concentrated Guinness in a medium bowl. Whisk in the cocoa powder until smooth. Set aside.

In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together the yogurt, oil, eggs, and vanilla. Mix in the dry ingredients until mostly combined. Then, mix in the chocolate Guinness mixture until fully combined.

Pour the cake batter into the prepared springform pan.

Bake the cake for 45-55 minutes or until the cake starts to pull away from the sides of the pan.

Allow the cake to cool completely in the pan.

Whipped Cream Cheese Frosting

In a medium bowl, add the cream cheese and sugar. Use an electric mixer to beat until smooth.

Pour in the heavy cream, and beat on medium speed until thick.

Assemble

Transfer the cooled cake to a serving plate or cake stand. Top with the whipped cream cheese frosting and spread out into an even layer.

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Tips & Tricks (5)

Reduce the Guinness First 🍺
Simmer the Guinness for 2-3 minutes before adding to the batter to cook off excess carbonation and concentrate the beer's rich, malty flavors for a more sophisticated taste.
Dutch Process Cocoa is Essential 🍫
Use only Dutch process cocoa powder, not natural cocoa—its lower acidity balances perfectly with the beer's bitterness and creates a darker, more luxurious crumb.
Chill Your Cream Cheese Frosting 🧊
Keep your cream cheese and heavy cream cold until the last moment, then whip on medium speed to achieve a light, mousse-like texture that mimics Guinness foam without overbeating.
Room Temperature Eggs and Greek Yogurt 🥚
Let eggs and Greek yogurt sit at room temperature for 30 minutes before mixing—this ensures proper emulsification and creates a more tender, moist crumb throughout the cake.
Don't Overmix the Dry Ingredients ✋
Whisk flour, cocoa powder, baking soda, and baking powder together separately, then fold gently into wet ingredients to avoid overworking the batter, which would result in a dense, tough cake.

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About the Cook

Sloan’s Table

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.