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–+ servings

Chocolate Guinness Cake with Vanilla Malt Buttercream

Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: Irish
Servings: 12

* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.

Equipment

  • 23 cm (9-inch) cake tin,
  • saucepan
  • hand mixer or stand mixer with the whisk attachment, for the buttercream

Ingredients
 

For the chocolate Guinness cake

  • 80 g (2.8 oz) dark chocolate, plus more for decoration
  • 330 g (1 ½ cups) granulated sugar, or caster sugar
  • 250 ml (1 cup) Guinness, extra stout if possible, see notes
  • 60 g (¾ cup) unsweetened cocoa powder
  • 125 ml (½ cup) vegetable oil, or another neutral-flavoured oil
  • 125 g (½ cup) sour cream, room temperature
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • 195 g (1 ½ cups, spooned and levelled) plain flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt

For the vanilla malt buttercream

  • 200 g (⅘ cup) unsalted butter, softened
  • 300 g (2 cups) icing sugar, sifted
  • 6 tbsp malted milk powder
  • 90 ml (⅜ cup) heavy cream
  • 1 tbsp vanilla extract
  • pinch of salt, optional

Instructions

Make the chocolate Guinness cake

  • Preheat the oven to 180℃ (160℃ fan/350℉). Grease a 23 cm (9-inch) cake tin with butter or oil, then line the bottom and sides with parchment paper.
  • To a saucepan, add the chocolate, sugar, and Guinness. Set over low-medium heat and bring to a gentle simmer. Cook, stirring frequently, until the chocolate has melted and the sugar has fully dissolved.
  • Remove the saucepan from the heat and sift in the cocoa powder. Whisk together until smooth, then set aside to cool for 15-20 minutes.
  • Whisk together the flour, baking soda, baking powder, and salt, and set aside.
  • Pour the cooled chocolate mixture into a large mixing bowl. Add the oil and whisk until smooth and shiny. Add the sour cream, eggs, and vanilla, and whisk to combine.
  • Gradually add the dry ingredients to the wet, being careful not to over-mix.
  • Pour the batter into the prepared cake tin and give it a couple taps on the countertop to release any large air bubbles. Bake on the middle rack for 45-55 minutes, or until a toothpick inserted into the centre comes out with just a few moist crumbs. A slight dip in the centre of the cake is normal (see note 5).
  • Allow the cake to cool in the tin for 15 minutes, then carefully remove and transfer to a wire rack. Make sure it's completely cool before icing with buttercream.

Make the vanilla malt buttercream

  • Place the softened butter in a mixing bowl, or the bowl of a stand mixer. Beat for 3-4 minutes until pale and creamy.
  • Sift in the icing sugar a little at a time, beating in between until incorporated. Stop to scrape down the sides of the bowl as needed.
  • Add the malted milk powder, cream, vanilla extract, and salt. Beat until smooth and fluffy. If it's too thick or too thin, adjust with a little more icing sugar or cream until it reaches your desired consistency.
  • Spread an even layer of buttercream over the top of the cooled cake. Garnish with chocolate shavings, if desired!

Notes

  1. Guinness: Use Guinness Extra Stout if you can find it (it gives a more pronounced flavour), otherwise Guinness Draught is fine.
    For a really strong stout flavour, you can concentrate the Guinness first by simmering it on the stovetop until it has reduced by about half. Then measure out what you need and proceed with the recipe as written.
  2. Alcohol content: This cake doesn't taste boozy at all! Most of the alcohol evaporates out during baking, so it is generally OK for children to eat.
    The Guinness is what makes this cake unique, so if you're concerned about alcohol consumption, I suggest using a standard fudge cake recipe instead — these tend to use boiling water or hot coffee instead of alcohol.
  3. Malted milk powder: This is widely available in Australia, the US, the UK (and many other countries), often found in the tea/coffee aisle of supermarkets.
    Use a plain malted milk powder like Horlicks or Nestlé. You can also use a chocolate-flavoured version, but the buttercream will be darker and you’ll lose the light icing against dark cake contrast.
  4. Other icings: If you can't find malted milk powder, luckily this cake pairs well with a variety of icings. Bailey's cream cheese icing, brown butter buttercream, or even a standard vanilla buttercream would all work well.
  5. Sinking: Guinness cakes are prone to sinking slightly in the middle due to the high liquid content of the batter. As long as the cake is fully baked through and the dip isn't too deep, it's nothing to worry about.
    To minimise sinking, it's important not to open the oven too early. Set a timer for 45 minutes, and start checking from there.
  6. Storage instructions: This cake needs to be refrigerated because of the dairy in the icing. Store in an airtight container for up to 5 days.
  7. Freezing: To freeze this cake, let it cool completely, then wrap tightly in cling film and place in a large freezer bag. When ready to eat, defrost the cake in the refrigerator overnight and ice before serving.
  8. Nutrition Info: For 1 large slice, assuming cake is cut into 12.

Nutrition

Serving: 1 large slice | Calories: 518kcal | Carbohydrates: 65g | Protein: 5g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 187mg | Potassium: 189mg | Fiber: 3g | Sugar: 47g | Vitamin A: 477IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 2mg
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