Welcome to a recipe that’s as delightful to make as it is to eat. There’s a special magic that happens when rich, dark Guinness stout meets chocolate in a cake batter. The deep, malty character of the beer wonderfully enhances the cocoa, adding incredible depth and a hint of coffee-like flavor. It also guarantees an exceptionally moist crumb that makes every bite a true indulgence. This Chocolate Guinness Cake, crowned with a tangy cream cheese frosting, strikes the perfect balance between rich and refreshing. It’s a showstopper for St. Patrick’s Day but is far too delicious to save for just one day a year. Let’s get baking!
Ingredients
For the Chocolate Guinness Cake
- 250ml Guinness stout
- 250g unsalted butter, cubed
- 80g unsweetened cocoa powder, sifted
- 400g granulated sugar
- 150ml soured cream
- 2 large eggs
- 1 tbsp vanilla extract
- 275g all-purpose flour
- 2 ½ tsp baking soda
- ½ tsp salt
For the Cream Cheese Frosting
- 300g full-fat cream cheese, cold
- 125g unsalted butter, at room temperature
- 150g powdered sugar, sifted
- 1 tsp vanilla extract
Instructions
- Prepare the Pan and Oven: Preheat your oven to 180°C (160°C fan/350°F/Gas 4). Grease a 23cm (9-inch) springform cake tin and line the bottom with parchment paper.
- Melt Butter and Guinness: In a large saucepan, gently heat the Guinness and butter over medium-low heat until the butter has completely melted. Do not let it boil. Remove from the heat.
- Add Cocoa and Sugar: Whisk the sifted cocoa powder and granulated sugar into the warm Guinness mixture until you have a smooth, dark liquid. Set aside to cool slightly.
- Combine Wet Ingredients: In a separate bowl, whisk together the soured cream, eggs, and vanilla extract.
- Mix the Batter: Pour the soured cream mixture into the saucepan with the Guinness and chocolate mixture. Whisk until everything is well combined.
- Add Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, and salt. Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Be careful not to overmix; a few small lumps are okay.
- Bake the Cake: Pour the batter into your prepared cake tin. Bake for 45-60 minutes, or until a skewer inserted into the center comes out clean.
- Cool Completely: Let the cake cool in the tin for about 15 minutes before removing it to a wire rack to cool completely. It’s essential the cake is fully cool before frosting.
- Make the Frosting: While the cake cools, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Add the cold cream cheese and beat again until smooth. Gradually add the sifted powdered sugar and vanilla, mixing on low speed until combined, then on high until the frosting is thick and creamy.
- Frost and Serve: Once the cake is completely cool, spread the cream cheese frosting generously over the top, creating swirls with the back of a spoon. For a clean slice, chill the cake for 30 minutes before serving.
More Guinness Baking Inspiration
Once you’ve mastered the classic cake, why not explore other ways to bake with this versatile stout? Here are a few more delightful ideas to try.
Guinness Chocolate Puddings
For a decadent dinner party dessert, these individual puddings are a dream. Made with just five ingredients, they are fudgy, rich, and feature an almost molten center. Serve warm with a dollop of clotted cream.
Black Velvet Babycakes
Turn the classic cake into gorgeous little cupcakes! The stout-infused sponge is light yet satisfying. Finish with a simple swirl of whipped cream for a perfect party treat.
Steamed Stout Pudding
The ultimate comfort dessert, this steamed pudding uses stout to soak prunes, creating a deeply flavored and moist pudding. It’s wonderfully rich when served with a boozy chocolate sauce.
Baby Guinness Shots
Not a cake, but a playful treat! This clever layered shot uses coffee liqueur and Irish cream to create a perfect miniature pint of Guinness. A brilliant and fun way to end a celebratory meal.
Nutritional Information
The following is an estimate for one serving, assuming the cake is cut into 12 slices.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 485 kcal |
| Fat | 28g |
| Carbohydrates | 52g |
| – Sugars | 38g |
| Protein | 6g |
| Sodium | 450mg |