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Guinness Chocolate Cake

Sally · sallysbakingaddiction.com · 2023 · 12 / serves 12-16

Against 357 chocolate cake recipes

More salt than 93% of recipes and more leavening than 91%.

See how all 357 chocolate cake recipes compare →

Get the method at sallysbakingaddiction.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 357 chocolate cake recipes, per 100 g of flour.

  • More salt than 93% of recipes: 2.7% of the flour weight against the typical recipe's 1.1%, about 2.5 times as much.
  • More leavening than 91% of recipes: 7.6% of the flour weight against the typical recipe's 4.8%.
Cocoa: 28%, 67th percentileChocolate: 0%, 32nd percentileSugar: 160%, 58th percentileFat: 50%, 32nd percentileEgg: 46%, 48th percentileLiquid: 138%, 49th percentileLeavening: 7.6%, 93rd percentileSalt: 2.7%, 96th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (20)

  • two 11.2–12-ounce (330–355ml each, so 660–710ml total) bottles of Guinness Draught Stout beer≈ 356 g
  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)219 g
  • 3/4 cup (62g) unsweetened natural cocoa powder62 g
  • 1 and 3/4 cups (350g) granulated sugar350 g
  • 2 teaspoons baking soda≈ 12 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 1 teaspoon salt≈ 6 g
  • 2 teaspoons espresso powder (optional)≈ 4.8 g
  • 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)≈ 109 g
  • 3/4 cup (180g) full-fat sour cream, at room temperature180 g
  • 2 large eggs, at room temperature≈ 100 g
  • 2 teaspoons pure vanilla extract≈ 8 g
  • 1/2 cup (120ml) buttermilk*, at room temperature≈ 122 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*226 g
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature113 g
  • 2 and 1/2 cups (300g) confectioners’ sugar300 g
  • 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder41 g
  • 3 Tablespoons (45g/ml) reduced Guinness, from step 145 g
  • pinch salt≈ 0.4 g
  • optional: gold sprinkles for garnishn/a

flour 219 gbatter 1533 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 357 recipes. Shaded: the middle half. Tick: the median.

  • Cocoa28% · 67th percentile
  • Chocolate0% · 32nd percentile
  • Sugar160% · 58th percentile
  • Fat50% · 32nd percentile
  • Egg46% · 48th percentile
  • Liquid138% · 49th percentile
  • Leavening7.6% · 93rd percentile
  • Salt2.7% · 96th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
25 to 28 minutes
median 33 minutes

Keep exploring

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