Guinness-Chocolate Sheet Cake
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The Guinness-chocolate sheet cake is incredibly moist and rich, with a deep chocolate flavor that’s complemented by the beer’s malty, tangy undertones. Topped with a malted vanilla frosting, it’s a delicious celebration-worthy dessert.
Yield
12
Time
2 hours 55 minutes
Ingredients
Unsalted butter, for greasing the pan
1 cup (240 ml) Guinness Extra Stout Beer (see notes)
2 1/4 ounces unsweetened natural cocoa powder (65 g; 3/4 cup), plus more for pan
7 3/4 ounces all-purpose flour (224 g; 1 3/4 cups)
10 1/2 ounces granulated sugar (300 g; 1 1/2 cups)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
2 large eggs
1 cup (240 ml) whole milk
1/2 cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) Guinness Extra Stout Beer
3 1/2 ounces granulated sugar (100 g; 1/2 cup)
1/2 teaspoon instant espresso powder
4 ounces (113 g) cream cheese, softened
5 1/4 ounces granulated sugar (150 g; 3/4 cup)
3/4 ounces malted milk powder (22 g; 2 tablespoons)
2 1/2 cups (591 ml) heavy cream
1 teaspoon vanilla extract
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
Instructions
Step 1
For the Cake: Adjust oven rack to middle position and preheat to 350°F (175°C). Grease a 10- by 15-inch rimmed baking sheet or 9- by 13-inch baking pan with butter and dust with cocoa powder, shaking out excess. (See notes.)
Step 2
In a small saucepan, bring beer to a simmer over medium heat; remove from heat and set aside. Meanwhile, in a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt together to combine.
Step 3
Add eggs, milk, oil, and vanilla to flour mixture; whisk until well combined and no streaks remain. Gradually pour warmed beer into batter and whisk to combine. (Batter will be thin.) Pour batter into prepared pan.
Step 4
Bake until a toothpick or cake tester inserted into the center comes out clean and cake springs back when gently touched, 25 to 30 minutes. Remove from oven and cool completely in pan on a wire rack, about 1 hour.
Step 5
While the cake cools, prepare the Guinness Syrup : In a small saucepan, whisk beer, sugar, and espresso granules to combine. Bring to a simmer over medium heat; cook, stirring often, until sugar is dissolved, about 2 minutes. Remove from heat.
Step 6
Using a fork, poke the cooled cake all over. Using a pastry brush, brush cake with syrup until all the liquid is absorbed. (It may look like a lot of liquid, but the cake will soak it all up.)
Step 7
For the Malted Vanilla Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, sugar, malted milk powder, vanilla, and salt on medium speed until smooth, using a flexible spatula to scrape down bowl and beater as needed, about 1 minute. Increase the speed to high, then gradually add heavy cream until mixture is smooth and medium-stiff peaks form, 5 to 6 minutes. (Alternatively, frosting can be prepared in a large bowl with an electric hand mixer.)
Step 8
Using a flexible spatula or offset spatula, spread frosting over cooled cake. Refrigerate until chilled and set, about 1 hour.
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