Decadent Double Layer Chocolate Guinness Cake
This Decadent Double Layer Chocolate Guinness Cake is the ultimate indulgence for chocolate lovers and a showstopper for any celebration. Inspired by a classic recipe, I've transformed it into a rich two-layer cake that is sure to impress your guests. The combination of dark, malty Guinness and velvety cocoa delivers a deep and complex flavor, while the sour cream and butter guarantee an incredibly moist texture. Topped with a luscious vanilla frosting lightened with a hint of cocoa, this cake is equally stunning and delicious, making it the perfect birthday treat or special occasion dessert!
N/A
Servings
281
Calories
11
Ingredients
Ingredients
Butter
for pan (Greased for coating the pans)
Guinness stout
2 cups (At room temperature)
Unsalted butter
20 tablespoons (Cut into pieces)
Unsweetened cocoa powder
1 1/2 cups (Sifted)
Granulated sugar
4 cups (None)
Sour cream
1 1/2 cups (At room temperature)
Large eggs
4 (At room temperature)
Vanilla extract
2 tablespoons (None)
All-purpose flour
4 cups (Sifted)
Baking soda
5 teaspoons (None)
Vanilla frosting
2 (16-ounce) containers (To be mixed with cocoa powder)
Instructions
1
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round springform pans, or butter them generously.
2
In a large saucepan, combine the Guinness stout and unsalted butter over medium heat. Stir until the butter is fully melted.
3
Once the butter has melted, sift in the unsweetened cocoa powder and granulated sugar, whisking continuously until the mixture is smooth and well combined.
4
In a separate mixing bowl, whisk together the sour cream, eggs, and vanilla extract until fully blended.
5
Gradually add the sour cream mixture to the Guinness chocolate mixture, stirring continuously to incorporate. Slowly add the all-purpose flour and baking soda, whisking just until the batter is smooth and free of lumps.
6
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer to wire racks to cool completely.
8
While the cakes are cooling, prepare the frosting. In a large bowl, mix the vanilla frosting, adding a cocoa powder to taste, until you achieve your desired chocolate flavor.
9
Once the cakes are fully cooled, carefully remove them from their pans. Place one layer on a serving plate and spread a generous amount of the chocolate vanilla frosting on top. Add the second layer and frost the top and sides of the entire cake, ensuring an even coating.
10
For an even more special touch, you can sprinkle chocolate shavings or a dusting of cocoa powder on top before serving. Slice and enjoy!
Nutrition Information
14g
Fat
40g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Double Layer Chocolate Guinness Cake?
It is a rich, two-layer chocolate cake that uses dark, malty Guinness stout and cocoa to create a deep, complex flavor and a moist texture.
How many layers does this cake have?
This recipe is designed to create a decadent double-layer cake.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
What size and type of pans are needed?
You will need two 9-inch round springform pans.
How should I prepare the cake pans?
Grease and flour the pans, or butter them generously to prevent sticking.
What is the primary liquid base for the cake batter?
The base consists of 2 cups of Guinness stout mixed with melted unsalted butter.
How much butter is used in the cake?
The recipe calls for 20 tablespoons of unsalted butter, cut into pieces.
At what stage is the cocoa powder added?
Sift in the unsweetened cocoa powder after the butter has fully melted into the Guinness stout.
What type of sugar does this recipe require?
It requires 4 cups of granulated sugar.
Why is sour cream included in the ingredients?
Sour cream is used along with butter to guarantee an incredibly moist texture.
How many eggs are in the recipe?
The recipe requires 4 large eggs.
Should the eggs and sour cream be cold?
No, both the eggs and the sour cream should be at room temperature for better blending.
How much vanilla extract is used?
The recipe uses 2 tablespoons of vanilla extract.
When do I add the flour and baking soda?
Slowly add the flour and baking soda after the sour cream mixture has been incorporated into the Guinness chocolate mixture.
How long does the cake take to bake?
The cakes should bake for 40-45 minutes.
How can I tell if the cakes are done?
The cakes are done when a toothpick inserted into the center comes out clean.
How long should the cakes cool in the pans?
Let them cool in the pans for about 10 minutes before transferring to wire racks.
What kind of frosting is used?
The recipe uses two 16-ounce containers of vanilla frosting lightened with cocoa powder.
How do I adjust the chocolate flavor of the frosting?
Mix cocoa powder into the vanilla frosting to taste until you reach your desired flavor.
How do I assemble the cake layers?
Place one layer on a plate, frost the top, add the second layer, and then frost the top and sides of the entire cake.
Can I add extra toppings for decoration?
Yes, you can sprinkle chocolate shavings or a dusting of cocoa powder on top before serving.
How many calories are in a serving?
Each serving contains 281 calories.
What is the fat content per serving?
There are 14 grams of fat per serving.
How many carbohydrates are in a serving?
There are 40 grams of carbohydrates per serving.
How much protein is in one serving?
Each serving provides 4 grams of protein.
Should the Guinness be cold when starting?
The recipe recommends the Guinness stout be at room temperature.
How many ingredients are in this recipe?
There are a total of 11 ingredients.
Should the flour be sifted?
Yes, the all-purpose flour should be sifted before being added to the batter.
What occasions is this cake best for?
It is perfect for birthdays, special occasions, or as a showstopper for any celebration.
Does the recipe use baking powder or baking soda?
This recipe uses 5 teaspoons of baking soda.