Guinness-chocolate Cake Recipe

Prepare oven and pans

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan (or two 8-inch pans) and line the bottom with parchment; grease parchment.

Whisk the dry ingredients: In a large bowl combine the flour, cocoa powder, granulated sugar, baking soda, and kosher salt. Whisk until evenly distributed and there are no clumps of cocoa.

Warm the stout: In a small saucepan or microwave-safe bowl, warm the Guinness until just lukewarm (do not boil) — about 1–2 minutes. This helps dissolve and bloom flavors.

Combine wet ingredients: In a medium bowl whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until blended.

Make the batter: With the mixer on low speed (or by hand), slowly add the wet mixture to the dry ingredients until combined. Gradually add the warmed Guinness while mixing until the batter is smooth and slightly thin. Scrape down the bowl to ensure even mix.

Bake: Pour the batter into the prepared pan(s) and smooth the top. Bake in the preheated oven for 30–38 minutes for a single 9-inch pan (or 22–28 minutes for two 8-inch pans), or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool: Let the cake(s) cool in the pan(s) on a wire rack for 15 minutes. Run a knife around the edge, invert onto the rack, remove parchment, and cool completely before assembling (about 1–1.5 hours). If using two layers, cool completely before filling.

Make hot coffee: Brew strong coffee and keep it hot (or microwave to reheat). Stir the instant espresso into the hot coffee to dissolve completely.

Melt butter and dissolve sugar: In a small saucepan over medium heat, combine the unsalted butter and light brown sugar. Stir constantly until the butter is melted and sugar is dissolved, about 2–3 minutes.

Add coffee and cream: Carefully add the hot coffee mixture to the butter and sugar, whisking constantly. Add the heavy cream, vanilla extract, and kosher salt. Bring to a gentle simmer for 1–2 minutes until slightly thickened and glossy.

Finish and cool slightly: Remove from heat and allow the sauce to cool for 5–10 minutes; it will thicken more as it cools. Transfer some sauce to a small pourer for serving and reserve some for brushing between layers if assembling a layer cake.

Chill tools: Place a mixing bowl and beaters in the fridge for 10 minutes if your kitchen is warm; cold tools help the cream whip better.

Whip cream: Pour 1 cup heavy cream into the chilled bowl. Add powdered sugar and vanilla extract. Whip with a hand mixer or stand mixer on medium-high until soft peaks form — stable but still spreadable (do not overwhip into butter).

Refrigerate until use: Keep the whipped cream chilled until ready to assemble and serve.

Toast pistachios: Preheat a small skillet over medium heat. Add shelled pistachios and toast, stirring frequently, 3–5 minutes until fragrant and slightly golden. Remove from heat and let cool. Roughly chop or pulse in a food processor to a coarse texture for garnish.

Optional layer soak: If using two layers, place one cooled cake layer on a plate or cake stand. Lightly brush with up to 2 tablespoons of reserved Guinness or coffee to add moisture and flavor.

Assemble: If using two layers, spread a thin layer (2–3 tablespoons) of coffee butter sauce on the first layer, then spread a generous layer of whipped fresh cream (about 1/3 of the whipped cream). Place the second layer on top. If using a single cake, cut horizontally into two layers or simply spoon some sauce over individual slices when plating.

Top and finish: Pour or spoon remaining coffee butter sauce over the top of the assembled cake, letting some drip down the sides. Dollop or pipe remaining whipped cream on top. Sprinkle toasted chopped pistachios over the cream and lightly dust with a little unsweetened cocoa powder.

Serve: Slice and serve at room temperature or slightly chilled. Rewarm any reserved sauce before serving if desired. Leftovers keep refrigerated up to 3 days; bring to room temperature before serving for best texture.