Soft, rich, and decadently chocolatey, Guinness Chocolate Cake is a glorious celebration of that beloved stout beer combined with luscious cocoa. The cake emerges from the oven irresistibly moist, creating a delightful texture that’s hard to resist. Its subtle hints of bitterness perfectly complement the sweetness, making each bite an adventure for your taste buds. This cake is no ordinary dessert; it holds the promise of flavor that’s truly memorable in every way.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Guinness Chocolate Cake | Rich Moist Chocolate Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Guinness Chocolate Cake | Rich Moist Chocolate Cake

Guinness Chocolate Cake | Rich Moist Chocolate Cake

I first discovered Guinness Chocolate Cake at a cozy cafe during a rainy afternoon, where the aroma of rich chocolate enraptured me. With a single slice, I was transported to a world of velvety chocolate goodness. This cake is beloved for a reason, and as soon as you experience it, you will understand why. It dazzles both visually and in taste; the frosting glimmers with a glossy sheen while the cake is invitingly dense yet fluffy. You’ll want to whip up this cake for every celebration or even just because. It’s simply too good to pass up!

Why You’ll Love This Recipe

Simple & Quick: This recipe doesn’t require any fancy techniques and comes together in about 120 minutes, making it perfect for both novices and experienced bakers.
Irresistible Flavor: The combination of Guinness and chocolate results in a deeply satisfying taste that leaves everyone craving more.
Eye-Catching Appeal: The glossy dark chocolate frosting beautifully contrasts with the cake, making it an impressive centerpiece for any gathering.
Flexible Serving: Great for any occasion, from birthdays to casual afternoons with friends over coffee.
Diet-Friendly Options: Adaptations can be made for gluten-free or dairy-free diets, so everyone can indulge!

Ingredients You’ll Need

⅞ cup / 110 g all-purpose flour: This gives structure to the cake; don’t swap for cake flour, as we want a bit of density.
⅞ cups / 175 g granulated sugar: It sweetens the cake while helping to create that craveable moist texture.
½ cup / 45 g Dutch-process cocoa powder, sifted: It delivers that deep chocolate flavor; make sure it’s sifted for even mixing.
1 teaspoon baking powder: Provides essential lift, ensuring the cake rises beautifully.
¼ teaspoon baking soda: Works in tandem with the baking powder for a fluffy texture.
¼ teaspoon fine sea salt: Enhances all flavors, including the chocolate.
⅓ cup / 80 g full-fat sour cream: Adds moisture and tang; for a substitute, consider plain yogurt.
¼ cup / 56 g vegetable oil: Keeps the cake moist—olive oil can be used for a different flavor profile.
1 large egg, at room temperature: Gives structure; let it sit out of the fridge for about 30 minutes before using.
2 teaspoons vanilla extract: Deepens the flavor of the cake; use high-quality extract for best results.
scant ½ cup / 100 g hot brewed coffee or hot water: Boosts the chocolate flavor; fresh coffee is preferable but plain water works too.
⅓ cup / 80 g heavy cream: For a luscious frosting; substitute with coconut cream for a dairy-free option.
¼ cup / 56 g unsalted butter, cut into chunks: Adds richness to the frosting; make sure it’s softened.
2 oz / 56 g good quality dark chocolate (60-70%), finely chopped: For a decadent frosting; avoid chocolate chips as they don’t melt as smoothly.
⅓ cup / 67 g granulated sugar: Sweetens the frosting; you can reduce this for a less sweet finish.
⅓ cup / 30 g Dutch-process cocoa powder, sifted: To deepen the fudge-like quality of the frosting.
⅓ cup / 80 g full-fat sour cream, at room temperature: Makes the frosting creamy; if needed, use Greek yogurt as a substitute.
1 teaspoon vanilla extract: Adds warmth to the frosting blend.
pinch fine sea salt: Balances the sweetness.

How to Make Guinness Chocolate Cake | Rich Moist Chocolate Cake

Preheat the Oven: Preheat your oven to 325 degrees F. Don’t forget to lightly butter or grease the bottom and sides of an 8-inch round baking pan. Line the bottom with parchment paper for easy removal once the cake is baked.

Mix Dry Ingredients: In a large mixing bowl, whisk together ⅞ cup all-purpose flour, ⅞ cups granulated sugar, ½ cup Dutch-process cocoa powder, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon fine sea salt. This step is crucial because it combines the leavening agents evenly, ensuring a well-risen cake.

Combine Wet Ingredients: In another bowl or a 2-cup glass measuring cup, whisk together ⅓ cup full-fat sour cream, ¼ cup vegetable oil, 1 large egg (at room temperature), and 2 teaspoons vanilla extract. Once everything is silky, pour this mixture into the center of your dry ingredients; stir gently until just a few streaks of dry ingredients remain. It’s okay for it to look slightly lumpy.

Add Coffee/Water: Pour in the scant ½ cup hot brewed coffee or hot water into the mix. Stir until the batter is smooth—don’t worry if it seems runny at first! A whisk can help combine everything more efficiently.

Bake the Cake: Carefully pour the batter into your prepared pan, spreading it evenly. Bake for 35 to 40 minutes, or until the center feels springy, and a toothpick inserted comes out with just a few moist crumbs attached—no gooey batter should cling to it. Allow the cake to cool on a wire rack until it’s comfortable to touch. Invert it onto the cooling rack to let it cool completely.

Prepare the Frosting: In a small saucepan, combine ⅓ cup heavy cream and ¼ cup unsalted butter. Stir gently over medium heat until the butter has melted. Remove from heat and stir in 2 oz finely chopped dark chocolate, blending until totally melted and smooth. If the residual heat isn’t enough, return the pan to low heat for just a few seconds.

Whisk in Remaining Ingredients: Add in ⅓ cup granulated sugar, ⅓ cup sifted Dutch-process cocoa powder, and a pinch of salt. Whisk together—expect a lightly grainy texture at this point similar to brownie batter. Incorporate ⅓ cup full-fat sour cream and 1 teaspoon vanilla extract, whisking until the frosting is smooth and shiny. Allow it to cool for about 15 to 30 minutes until it thickens slightly but is still spreadable.

Frost the Cake: Generously spread the frosting over the cooled cake, using the back of a spoon or an offset spatula to create swirls and peaks.

Slice and Serve: Slice into generous pieces and serve to family or friends. Store at room temperature for a few hours if serving right away; otherwise, pop leftovers in an airtight container in the refrigerator for up to 5 days.

Storing & Reheating

To store your Guinness Chocolate Cake, cover it with plastic wrap or place it in an airtight container. It can stay at room temperature for a few hours, but if you’re not serving it immediately, refrigerate it for up to 5 days. For longer storage, you can freeze slices for up to 3 months—simply wrap each piece tightly in plastic followed by aluminum foil. When ready to enjoy, let it thaw at room temperature, or gently reheat it in a microwave for about 10-15 seconds, knowing that the cake may lose some of its original texture but will still be delicious!

Chef’s Helpful Tips

Make sure your egg is at room temperature before mixing; this helps the batter emulsify evenly.
If you’re short on time, prepare the batter a few hours ahead and refrigerate it, but be sure to let it come back to room temperature before baking for even cooking.
Be cautious not to overmix the batter. It should just come together—overmixing can lead to a dense cake.
For an extra touch, consider adding a sprinkle of sea salt on top of the frosted cake for a delightful sweet and salty balance.
Storage matters; keep it wrapped or sealed tight. Air exposure can dry your cake out quickly.

Plunge into this Guinness Chocolate Cake adventure, where the rich embrace of chocolate meets the depth of stout. Once you master this luscious recipe, don’t hesitate to explore your own variations! Play with additional flavors like espresso powder or a hint of orange zest for a twist. This cake is calling out to be the showstopper at your next gathering, so gather your ingredients and let the baking magic begin. You won’t be disappointed!

Recipe FAQs

Can I make this cake in advance?

Yes, this cake can be made a day ahead! In fact, it tastes even better after a night in the fridge as the flavors meld beautifully. Just make sure to frost it when you’re ready to serve.

What can I substitute for Guinness?

If you prefer not to use alcohol, consider replacing it with a non-alcoholic stout or a robust dark beer. Alternatively, a mixture of strong brewed coffee and cocoa powder can replicate a similar depth of flavor without any beer.

Can I make this gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend that measures cup for cup. However, be mindful of the cake’s texture, as gluten-free alternatives may yield a different result—often denser.

How do I know when the cake is done?

The best test for doneness is inserting a toothpick into the center. If it comes out with a few moist crumbs (not wet batter), it’s done! Trust your nose, too; the cake will have a lovely aroma once it’s close to being finished.

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Guinness Chocolate Cake | Rich Moist Chocolate Cake

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Author: Anna
Prep Time: N/A
Cook Time: 120 minutes
Total Time: 0 hours
Yield: 8 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

This Guinness Chocolate Cake combines rich cocoa and coffee for a moist, decadent dessert. Simple to make, it’s perfect for celebrations or a sweet treat at home.

Ingredients

Scale

⅞ cup / 110 g all-purpose flour
⅞ cups / 175 g granulated sugar
½ cup / 45 g dutch-process cocoa powder , sifted*
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
⅓ cup / 80 g full fat sour cream
¼ cup / 56 g vegetable oil
1 large egg, at room temperature
2 teaspoons vanilla extract
scant ½ cup / 100 g hot brewed coffee or hot water
⅓ cup / 80 g heavy cream
¼ cup / 56 g unsalted butter, cut into chunks
2 oz / 56 g good quality dark chocolate (60-70%), finely chopped
⅓ cup / 67 g granulated sugar
⅓ cup / 30 g dutch-process cocoa powder, sifted*
⅓ cup / 80 g full fat sour cream, at room temperature
1 teaspoon vanilla extract
pinch fine sea salt

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Instructions

Preheat the oven to 325°F. Lightly butter or grease an 8-inch round baking pan and line the bottom with parchment paper.
In a bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In another bowl or measuring cup, combine the sour cream, oil, egg, and vanilla, whisking until blended. Create a well in the center of the dry ingredients and add the sour cream mixture, stirring until just combined with a few streaks of dry ingredients remaining.
Slowly add the hot coffee or water, stirring until smooth. If it seems too thin, use a whisk for better incorporation.
Pour the batter into the prepared pan and spread it evenly.
Bake for 35 to 40 minutes or until the center is springy and a toothpick inserted comes out with a few moist crumbs. Cool in the pan on a wire rack until it's touchable, then invert to cool completely.

Notes

For a richer flavor, use high-quality dark chocolate in the batter.
Ensure that the eggs are at room temperature for better mixing results.
Store any leftover cake in an airtight container at room temperature.