GUINNESS CHOCOLATE CAKE

Happy St. Patrick’s Day! 🍀
A rich Guinness chocolate cake finished with a Guinness-flavored cream on top — inspired by the perfect pint. 🍺✨
Made with Guinness 0.0% too, so everyone can have a slice. 😇🤎

For the Italian recipe, click here.

InstaRecipe

Ingredients (cake tin 19 cm)

For the cake:

  • 125 g 🌻 oil
  • 240 g sugar
  • 3 eggs
  • 230 g flour
  • 70 g unsweetened cocoa powder
  • 11 g baking powder
  • 275 ml Guinness beer (👍 also 0% alcohol)

For the frosting: 

  • 100 ml cold whipping cream (👍 also lactose-free)
  • 4 tbsp Guinness
  • 25 gr powder sugar 

Procedure

  1. Preheat the oven to 180°C (static).
  2. In a bowl, sift together the flour, cocoa powder, and baking powder.
  3. In a larger bowl, combine the oil and sugar. Beat with an electric mixer (or by hand), then add the eggs one at a time, mixing well after each.
  4. Add the dry mixture 2–3 tablespoons at a time, mixing until smooth. If the batter becomes too thick before all the dry ingredients are incorporated, add a little Guinness and alternate with the remaining dry mixture. Otherwise, pour all the Guinness at the end. The batter can be more liquid than a typical cake batter; that’s normal because of the stout.
  5. Line a cake tin with baking paper and pour the batter in up to 2/3 full.
  6. Bake at 180°C (static) for about 60 minutes. Start checking with a skewer at 50-55 minutes. If the center is still liquid, then lower to 170°C and bake 10 minutes more (total ~70 minutes). If the top browns too quickly, cover loosely with foil.
  7. Let the cake cool completely before frosting.
  8. In a bowl, combine the cold cream + Guinness.
  9. Whip until you reach soft/medium peaks (don’t overwhip).
  10. Spread or pipe onto the completely cooled cake, then dust with cocoa powder.

Enjoy!

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