Guinness Chocolate Loaf Cake with Guinness Buttercream – Recipe!

Tomorrow is Saint Patrick’s Day and I thought it would be fun to send out a dessert recipe that’s super easy to prepare.  If you’ve ever been to Ireland, Guinness is the beer of choice in most pubs and bars.  This thick chocolaty looking stout actually has the same amount of calories as a Bud Light, but you would never know it by it’s appearance because it looks so rich and creamy.  I remember watching Irishmen drinking a few pints, while waiting for their table at dinnertime, and thinking, “how are they going to eat after all that,” but then I learned that Guinness isn’t overly filling and lower on calories and alcohol than many beers.

Baking with Guinness can be a real hoot because it’s deep earthy flavors pair so well with chocolate.  I know I like an intense bite of chocolate now and again, and the beer really heightens the experience, and helps to create a soft and subtle crumb.  Adding Guinness to buttercream was a first for me as well.  The hints of roasted malt gave my buttery frosting an uber creamy finish and it tastes pretty wonderful too.

This cake is rustic for sure and doesn’t require a big presentation.  I did throw on a few sprinkles because it is a festive day to celebrate St. Patrick and to pull out that green item of clothing we always wear annually.  So, bake and be careful this holiday.  Cheers!

Ingredients

Cake

1/2 cup butter, room temperature

1/2 cup granulated sugar

1/2 cup dark brown sugar

2 large eggs

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 cup dark cocoa powder

1 teaspoon baking soda

3/4 teaspoon kosher salt

1/2 cup Guinness

1/2 cup buttermilk

Buttercream

1/2 cup butter, room temperature

2 1/2 cups powdered sugar, sifted

1/3 cup Guinness

1 tablespoon heavy cream

(Makes 1 Loaf Cake)

To Prepare:

1. Preheat oven to 350 degrees.  Line 8 x4 loaf pan with parchment and spray with cooking spray or brush with oil.
2. In a stand mixer, cream butter and sugars on high speed for 3 minutes.  Scrape down sides of bowl and add eggs, one at a time, on high speed for 2 minutes.  Add vanilla and mix again for 30 seconds.
3. In a separate bowl, whisk together flour, cocoa powder, baking soda and salt.  Add to creamed mixture while running on low speed, alternating with Guinness.  Add buttermilk and mix on low for 30 seconds.
4. Pour into prepared pan and bake for 50-55 minutes, or until a toothpick comes clean.  Remove and let cool 20 minutes before inverting and moving to a wire rack to cool completely.
5. In a stand mixer or large bowl, mix together butter and powdered sugar on medium speed.  After 2 minutes, add Guinness and cream, mix for 1 minute, or until creamy.
6. Spread buttercream over top of cake and let fall over sides.  Toss with sprinkles, if desired.  Place in refrigerator to set up for 30 minutes, before serving.  Enjoy!