This is a Guinness Chocolate Cake with a Coffee Guinness Buttercream & Chocolate Ganache. It is mind blowing delicious. A little disclaimer – there is a good amount of Guinness in this recipe so it’s perhaps not the most kid friendly of cakes.

Anytime you see coffee in a chocolate recipe, you just know it’s going to be good. Even if you aren’t a huge coffee fan, it just brings out the chocolate flavor more and really intensifies and compliments it.

Whenever you are alternating between adding wet and dry ingredients in a cake recipe, be sure to mix until JUST combined. There is no need to mix until every small bit is fully incorporated, this can lead to an over mixed batter.

Decorate this masterpiece however you wish! I chose to assemble this cake very simply and not frost the outside. I wanted the layers to still be visible so I let the ganache cool down a bit so it thickens. That way when I let it drip down the sides of the cake it didn’t cover the sides completely.

@thesqueakymixer
Guiness Chocolate Cake with a Coffee Guinness Buttercream and Chocolate Ganache 🤤 By far the most bomb cake I’ve ever had 💣 Recipe is on my website, link in bio! 💚 #chocolate #cake #chocolatecake #cakerecipe #recipe #bakingrecipe #guinness #beer #stpatricksday #shamrock #recipes #bakingtiktok #baking #cakes
♬ Ain’t No Mountain High Enough – Marvin Gaye & Tammi Terrell

Guinness Chocolate Cake

5 from 1 vote

Recipe by Maddison Koutrouba – thesqueakymixer.com

Servings

12-15

servings

Total time

hours

Cook Mode

Keep the screen of your device on.

Ingredients

1 3/4 cups all-purpose flour
2 cups cups granulated sugar
1 cup unsweetened cocoa powder
1/2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1/2 cup vegetable oil
3 eggs
2 tsp. vanilla extract
1 cup Guinness Beer
Coffee Guinness Buttercream
1 mug of strong coffee
1/2 cup Guinness
3/4 cups unsalted butter, room temp.
3 cups confectioner’s sugar
2 tsp. vanilla
1/4 tsp. salt
Ganache
4 oz. chopped semi-sweet chocolate
1/2 cup heavy whipping cream

Directions

Preheat the oven to 350 F degrees and line two 8″ round cake pans with non-stick spray and parchment paper circles on the bottom. Set aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate medium sized bowl, whisk together the sour cream, vegetable oil, eggs and vanilla until well combined.
Add the Guinness beer to the wet ingredients. Continue to mix.
Add the wet ingredients to the dry ingredients and mix just until the batter is combined. This shouldn’t take more than 1-2 minutes.
Divide the cake batter evenly between the two prepared cake pans.
Bake for 35-45 minutes. Insert a toothpick in the center to make sure the cakes are done.
Remove the cakes from their pans and transfer onto a cooling rack to let them cool completely before decorating.
To make the buttercream, brew a cup of strong coffee.
Mix the coffee with the Guinness. Let this mixture cool down in the fridge before mixing with the butter.
Using an electric mixer, add the butter and 1/4 cup of the coffee and Guinness mixture. This mixture will have a hard time combining until you add the confectioners sugar.
Slowly add in the confectioner’s sugar while mixing on low speed until the buttercream smooths out and starts to become light and fluffy.
Add in additional coffee/ Guinness mixture or confectioner’s sugar to get the consistency right.
Add in the vanilla and salt. Continue to mix.
To make the ganache, place 4 oz. of chopped chocolate into a small bowl.
In a separate microwave safe bowl, heat the heavy whipping cream in 30 second intervals until it begins to bubble. Be sure to keep an eye on it in the microwave to prevent it from bubbling over.
Pour the hot heavy cream over the chopped chocolate. Let this sit for about 45 seconds. Then whisk until combined. The longer the ganache sits, the cooler it gets, the thicker it gets.
To assemble the cake, place a dollop of buttercream on the bottom of your cake dish to prevent the cake from moving around too much. Place one layer of cake face down.
Add a couple scoops of buttercream on top of the first layer and spread it around evenly.
Add the second layer of cake face down. Add a thin layer of buttercream on top of this layer. Then pour the ganache on top and spread it around using the back of a spoon and allow it to slightly drip down the sides of the cake.
Enjoy!