A rich, moist chocolate cake infused with Guinness stout and topped with a brown butter frosting. The beer adds depth and complexity to this decadent dessert.
british
irish
Nutrition
High in calories and sugar with moderate amounts of protein from eggs and flour, providing some B vitamins from the stout but limited overall nutritional benefits.
| Calories | 400 kcal |
| Energy | 1675 kJ |
| Protein | 6 g |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 53 mg |
| Carbohydrate | 65 g |
| Sugars | 48 g |
| Dietary Fibre | 4 g |
| Sodium | 225 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dessertbakingcakesparty foodbirthdayoven and roasting
Chocolate Guinness Cake
Bon Appétit (Jesse Szewczyk)
8
servings
0
per serve
0
minutes
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Ingredients
Equipment
Wire cooling rack
Medium heatproof bowl
Small mixing bowl
Parchment paper
9x5 inch loaf pan
Cake tester
Large mixing bowl
Heatproof rubber spatula
Whisk
Medium saucepan
Oven
Instructions
1
Place a rack in middle of oven; preheat to 350°. Lightly coat a 9x5" loaf pan with nonstick vegetable oil spray and line with parchment paper, leaving generous overhang on long sides. Whisk 2 large eggs, ⅔ cup Guinness stout, 2 Tbsp. vegetable oil, and 1 Tbsp. vanilla extract in a small bowl until smooth.
2
Whisk 1 cup (200 g) granulated sugar, 1¼ cups (156 g) all-purpose flour, ⅔ cup (70 g) Dutch-process cocoa powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. baking powder, and ¼ tsp. baking soda in a large bowl to combine. Add ½ cup (1 stick) chilled unsalted butter, cut into pieces, and rub butter into dry ingredients with your hand until no visible pieces remain. (Mixture should look like lightly moistened sand. Don't worry about overworking it.) Add egg mixture and whisk to combine (some small lumps are okay). Scrape batter into prepared pan and smooth surface.
3
Bake cake until a tester inserted into the center comes out mostly clean, 50–60 minutes. Transfer pan to a wire rack and let cake cool slightly in pan. Using parchment overhang, remove cake from pan and place on rack. Carefully remove parchment and let cake cool completely.
4
While the cake cools, cook ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat, stirring often and scraping bottom of pan with a heatproof rubber spatula, until it sizzles, then settles and darkens into a light amber shade and smells very nutty, about 5 minutes.
5
Immediately transfer butter to a medium heatproof bowl and chill until firmed slightly (like the consistency of softened butter), 30–60 minutes, depending on your fridge (check every 15 minutes or so).
6
Add 1½ cups (165 g) powdered sugar, 2 Tbsp. Guinness stout, 2 tsp. vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to butter. (If butter is too firm, let sit at room temperature to soften first.) Slowly whisk to combine, then beat with whisk until frosting is smooth, fluffy, and slightly lightened in color.
7
Transfer cooled cake to a cake stand or large plate. Dollop frosting on top and swirl decoratively as desired.
Chocolate Guinness Cake
Bon Appétit (Jesse Szewczyk)
8
servings
0
per serve
0
minutes
A rich, moist chocolate cake infused with Guinness stout and topped with a brown butter frosting. The beer adds depth and complexity to this decadent dessert.
british
irish
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Wire cooling rack
Medium heatproof bowl
Small mixing bowl
Parchment paper
9x5 inch loaf pan
Cake tester
Large mixing bowl
Heatproof rubber spatula
Whisk
Medium saucepan
Oven
Instructions
1
Place a rack in middle of oven; preheat to 350°. Lightly coat a 9x5" loaf pan with nonstick vegetable oil spray and line with parchment paper, leaving generous overhang on long sides. Whisk 2 large eggs, ⅔ cup Guinness stout, 2 Tbsp. vegetable oil, and 1 Tbsp. vanilla extract in a small bowl until smooth.
2
Whisk 1 cup (200 g) granulated sugar, 1¼ cups (156 g) all-purpose flour, ⅔ cup (70 g) Dutch-process cocoa powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. baking powder, and ¼ tsp. baking soda in a large bowl to combine. Add ½ cup (1 stick) chilled unsalted butter, cut into pieces, and rub butter into dry ingredients with your hand until no visible pieces remain. (Mixture should look like lightly moistened sand. Don't worry about overworking it.) Add egg mixture and whisk to combine (some small lumps are okay). Scrape batter into prepared pan and smooth surface.
3
Bake cake until a tester inserted into the center comes out mostly clean, 50–60 minutes. Transfer pan to a wire rack and let cake cool slightly in pan. Using parchment overhang, remove cake from pan and place on rack. Carefully remove parchment and let cake cool completely.
4
While the cake cools, cook ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat, stirring often and scraping bottom of pan with a heatproof rubber spatula, until it sizzles, then settles and darkens into a light amber shade and smells very nutty, about 5 minutes.
5
Immediately transfer butter to a medium heatproof bowl and chill until firmed slightly (like the consistency of softened butter), 30–60 minutes, depending on your fridge (check every 15 minutes or so).
6
Add 1½ cups (165 g) powdered sugar, 2 Tbsp. Guinness stout, 2 tsp. vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to butter. (If butter is too firm, let sit at room temperature to soften first.) Slowly whisk to combine, then beat with whisk until frosting is smooth, fluffy, and slightly lightened in color.
7
Transfer cooled cake to a cake stand or large plate. Dollop frosting on top and swirl decoratively as desired.
dessertbakingcakesparty foodbirthdayoven and roasting
Nutrition
High in calories and sugar with moderate amounts of protein from eggs and flour, providing some B vitamins from the stout but limited overall nutritional benefits.
| Calories | 400 kcal |
| Energy | 1675 kJ |
| Protein | 6 g |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 53 mg |
| Carbohydrate | 65 g |
| Sugars | 48 g |
| Dietary Fibre | 4 g |
| Sodium | 225 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
