Grammy's Kitchen · Chocolate Cake · Guinness Chocolate Cake
One of 76 chocolate cake recipes we measured
from sallysbakingaddiction.com
81 cooks on sallysbakingaddiction.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| fat | 101% | 101% |
| total sugar | 297% | 232% |
| egg | 46% | 48% |
| leavener | 6% | 4% |
| salt | 3% | 2% |
| liquid | 309% | 200% |
| dairy | 241% | 117% |
| chocolate | 47% | 67% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 329 g | two 11.2–12-ounce (330–355ml) bottles of Guinness Draught Stout beer |
| 219 g | 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled) |
| 62 g | 3/4 cup (62g) unsweetened natural cocoa powder |
| 350 g | 1 and 3/4 cups (350g) granulated sugar |
| 9 g | 2 teaspoons baking soda |
| 4 g | 1 teaspoon baking powder |
| 6 g | 1 teaspoon salt |
| 4 g | 2 teaspoons espresso powder (optional) |
| 109 g | 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil) |
| 180 g | 3/4 cup (180g) full-fat sour cream, at room temperature |
| 100 g | 2 large eggs, at room temperature |
| 9 g | 2 teaspoons pure vanilla extract |
| 122 g | 1/2 cup (120ml) buttermilk*, at room temperature |
| 226 g | 8 ounces (226g) full-fat brick cream cheese, softened to room temperature* |
| 113 g | 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature |
| 300 g | 2 and 1/2 cups (300g) confectioners’ sugar |
| 41 g | 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder |
| 45 g | 3 Tablespoons (45g/ml) reduced Guinness, from step 1 |
| pinch salt | |
| optional: gold sprinkles for garnish |
Method: 10 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I am not a lover of cake. This cake I love. Incredible- not too sweet, complex, deep chocolate, edges are a tiny bit crispy but great moisture and a bit dense in a way that is pleasant to me. I did bake at 7000 ft with few adjustments. I decreased baking p” — a cook, 5.0★
“Hi Sally-thank you for your amazing recipes with detailed instructions and tips! I also appreciate that you use metric weights. I have made this recipe several times and used cake pan strips on my last batch. I liked that the cake didn’t dome, however it di” — a cook, 5.0★