A stunning dessert that fits perfectly for any occasion is a slice of Guinness Chocolate Cake. Rich, moist, and decadently flavorful, this cake features deep chocolate notes enhanced by the rich tones of Guinness beer. The combination creates a symphony of flavors that’s hard to resist. It boasts a tender crumb that promises to melt in your mouth, leaving you craving another bite. Imagine serving this beauty at your next gathering, impressing your friends and family with each slice adorned with silky chocolate frosting.

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 remember the first time I made this cake; I was searching for something beyond the usual chocolate offerings. After experimenting with a few recipes, I found that the addition of Guinness brought an unexpected depth that made my taste buds sing. In just a few simple steps, you’ll create a dessert that could easily rival any gourmet pastry shop. It’s straightforward and foolproof enough to be your go-to chocolate cake—perfect for both special celebrations and a cozy night in. So grab your ingredients, roll up your sleeves, and let’s make some delicious memories!

Why You’ll Love This Recipe

Irresistible Flavor: This cake combines rich chocolate and the unique flavor of Guinness, creating the ultimate indulgence.
Easy to Make: With simple ingredients and methods, you’ll have this cake ready in about 2 hours.
Impressive Look: Dark, glossy frosting on a soft and moist cake makes an eye-catching centerpiece.
Perfect for Any Occasion: Whether for birthdays, holidays, or just because, this cake fits every situation.
Dare to Experiment: It’s easy to switch things up, like using different types of dark chocolate for the frosting.

Ingredients You’ll Need

⅞ cup / 110 g all-purpose flour: This helps create the cake’s light structure. Use regular flour for best results.
⅞ cups / 175 g granulated sugar: Adds sweetness and moisture to the cake. You could try brown sugar for a hint of caramel flavor.
½ cup / 45 g Dutch-process cocoa powder, sifted: For intense double chocolate flavor. Always sift it for a smoother batter.
1 teaspoon baking powder: Essential for leavening, helping the cake rise beautifully.
¼ teaspoon baking soda: A little boost paired with the chocolate makes the cake fluffier.
¼ teaspoon fine sea salt: Enhances the flavors; use sea salt for a more balanced taste.
⅓ cup / 80 g full-fat sour cream: Provides moisture and a slight tang; Greek yogurt could be a substitute.
¼ cup / 56 g vegetable oil: Keeps the cake tender; you can use melted coconut oil if preferred.
1 large egg, at room temperature: Binds the ingredients and helps with structure. Ensure it’s at room temp for even mixing.
2 teaspoons vanilla extract: Adds depth and complements the chocolate.
scant ½ cup / 100 g hot brewed coffee or hot water: Enhances the chocolate flavor; coffee’s bitterness intensifies the sweetness.
⅓ cup / 80 g heavy cream: For the glossy frosting; half-and-half could work in a pinch.
¼ cup / 56 g unsalted butter, cut into chunks: This creates a rich mouthfeel in the frosting; don’t use salted butter.
2 oz / 56 g good quality dark chocolate (60-70%), finely chopped: Essential for a luxurious frosting.
⅓ cup / 67 g granulated sugar: Sweetens the frosting while keeping it creamy.
⅓ cup / 30 g Dutch-process cocoa powder, sifted: Intensifies the chocolate flavor in the frosting.
⅓ cup / 80 g full-fat sour cream, at room temperature: Again, moisture is key; prevent curdling by ensuring it’s not cold.
1 teaspoon vanilla extract: Complementing the flavors in frosting too.
pinch fine sea salt: Just a touch rounds off the sweetness in the frosting.

How to Make Guinness Chocolate Cake | Rich Moist Chocolate Cake

Preheat: Start with preheating your oven to 325 degrees F. While it heats, lightly butter or grease the bottom and sides of an 8-inch round baking pan, and don’t forget to line the bottom with parchment paper for easy release.

Whisk Dry Ingredients: In a bowl, combine 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. Whisk these dry ingredients together until they are well-mixed and fluffy.

Mix 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 (making sure it’s at room temperature), and 2 teaspoons vanilla extract. You want this mixture nicely blended before adding to the dry ingredients.

Combine Wet and Dry Ingredients: Make a small well in the center of your dry mixture and pour in the wet ingredients. Stir gently until almost combined, leaving just a few streaks of dry ingredients visible, which is key for a moist cake.

Add Coffee or Hot Water: Now, pour in scant ½ cup of hot brewed coffee or hot water. Stir vigorously until smooth; don’t worry if it looks a bit loose—it will come together! If necessary, a whisk can help eliminate any stubborn lumps.

Bake the Cake: Carefully pour the finished batter into your prepared pan, ensuring it’s evenly spread. Bake in your preheated oven for about 35 to 40 minutes. It’s done when the center is springy, and if you insert a toothpick near the middle, it should come out with just a few moist crumbs attached.

Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack until it’s cool enough to handle. Then invert it to cool completely on the rack, which helps retain its perfect texture.

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 melts, melding lovely flavors. If needed, remove from heat and continue stirring in 2 oz of finely chopped good quality dark chocolate until fully melted and smooth.

Incorporate Sweet Ingredients: Once melted, add in ⅓ cup granulated sugar, ⅓ cup sifted Dutch-process cocoa powder, and a pinch of fine sea salt to the pot. Whisk until it’s fully mixed; it should resemble a slightly grainy brownie batter, which is perfectly normal.

Finish the Frosting: Incorporate ⅓ cup of room-temperature full-fat sour cream and 1 teaspoon of vanilla extract into the mixture. Keep whisking until you achieve a shiny, smooth final frosting. Set aside to cool until it thickens slightly, which should take about 15 to 30 minutes.

Frost the Cake: Generously slather the frosting onto your cooled cake. Use the back of a spoon or an offset spatula to create gentle swirls for an inviting look.

Serve and Enjoy: The cake is ready to be sliced and served! It will hold up beautifully at room temperature for a few hours, but any leftovers should be refrigerated in an airtight container for up to five days.

Storing & Reheating

To keep your Guinness Chocolate Cake fresh, store it at room temperature for a few hours under a covered cake stand. If not serving immediately, refrigerate it in an airtight container, where it stays good for up to five days. You can also freeze the cake for up to three months, tightly wrapped in plastic wrap and foil. When you’re ready to enjoy it again, thaw at room temperature. You might notice slight texture changes, but a quick reheat in the microwave for 10-15 seconds can refresh the warmth and richness.

Chef’s Helpful Tips

Use room temperature ingredients to ensure everything blends smoothly, especially the sour cream and egg.
Avoid overmixing once the wet ingredients are added to prevent dense cake.
For added flavor, consider brewing the coffee with a scoop of cocoa powder for an extra chocolate kick.
Don’t rush cooling the cake; letting it cool completely before frosting prevents the frosting from melting away.
Chocolate can be melted slowly to avoid burning, which is critical for the perfect frosting.

The Guinness Chocolate Cake lives up to every promise of sweetness and satisfaction. With its rich taste and moist texture, this dessert is a delightful treat to share with loved ones. Feel free to experiment with the flavors and achieve your own twist on this crowd-pleaser. Whatever the occasion, you’ll find this recipe to be comforting and fulfilling, inviting you to cherish sweet moments. Happy baking!

Recipe FAQs

Can I use any beer other than Guinness?

Absolutely! While Guinness adds a unique flavor, you can substitute with a different stout or dark beer. Just be mindful that the flavor profile will change slightly, but it’s still a fun way to experiment and find your favorite.

How can I make this cake gluten-free?

You can use a gluten-free all-purpose flour blend instead of regular all-purpose flour. Just make sure the baking powder and cocoa powder you use are also gluten-free.

What’s the best way to cut this cake?

Using a sharp knife is crucial. For neater slices, warm the knife under hot water and dry it before cutting into the cake. This helps create clean edges, so you showcase the lovely frosting!

Can I make this cake ahead of time?

Absolutely! Bake it a day in advance, wrap it tightly in plastic wrap, and store it at room temperature. Frost it on the day you plan to serve for the best taste and texture.

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Guinness Chocolate Cake | Rich Moist Chocolate Cake

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Author: Anna
Prep Time: No Data
Cook Time: 120 minutes
Total Time: 0 hours
Yield: Servings: No Data
Category: Cakes
Method: Baking
Cuisine: American

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Description

This Guinness Chocolate Cake is a chocolate lover’s dream with its rich flavor and moist texture. Made simple with key ingredients like coffee and sour cream, it’s perfect for any celebration or as a comforting dessert after dinner.

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 degrees F and lightly butter or grease an 8-inch round baking pan. Line the bottom with parchment paper.
Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a bowl.
In another bowl or measuring cup, whisk together sour cream, oil, egg, and vanilla until well mixed. Make a well in the dry ingredients and pour in the sour cream mixture, stirring until nearly combined with a few dry streaks remaining.
Add hot coffee or water to the mixture and stir until smooth. It will start off sloppy, but mix it well.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 35 to 40 minutes until the center springs back and a toothpick comes out with a few moist crumbs. Cool in the pan on a wire rack until cool enough to touch, then invert to cool completely.

Notes

Ensure the egg is at room temperature for the best results.
Using good quality dark chocolate will enhance the overall flavor of the cake.
Allow the cake to cool completely for the best texture before serving.