Rich, decadent, and oh-so-chocolatey, the Guinness Chocolate Cake is a delightful treat that promises to satisfy even the most intense chocolate cravings. With its moist texture and the rich undertones of stout, this cake is a celebration of flavors that dance on your palate. Once you take a bite, you’ll understand why it’s become a go-to recipe for birthdays, holidays, or just those days when you really need a chocolate fix.

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 encountered this divine creation at a cozy café tucked away in Dublin, where the aroma of freshly baked goods wafted through the air. As I took my first bite, the combination of the chocolate and beer intrigued me. I discovered that the unique ingredient—the Guinness—has an uncanny ability to deepen the chocolate flavor, creating an unforgettable experience. Now, I’ve perfected my version of this dessert that will undoubtedly impress your friends and family with its rich taste and moist crumb.

Why You’ll Love This Recipe

Simple & Quick: An easy recipe that takes about 120 minutes from start to finish, including baking and cooling!
Irresistible Flavor: The blend of rich chocolate and the distinct richness of Guinness offers a unique taste that is both bold and satisfying.
Eye-Catching Appeal: Its dark, glossy frosting on top is simply stunning, making it a centerpiece for any gathering.
Flexible Serving: Perfect for celebrations, potlucks, or just as an indulgent snack with coffee.
Diet-Friendly Options: You can adapt it for different dietary needs by using gluten-free flour or dairy-free substitutes.

Ingredients You’ll Need

⅞ cup / 110 g all-purpose flour: This forms the base of our cake, providing structure. You can substitute with a gluten-free blend if necessary.
⅞ cup / 175 g granulated sugar: Sweetens the cake while ensuring it remains moist. Brown sugar can work as a substitute for a deeper flavor.
½ cup / 45 g Dutch-process cocoa powder, sifted: Gives the cake a rich chocolate flavor. Always sift to avoid lumps!
1 teaspoon baking powder: Crucial for helping the cake rise. Make sure it’s fresh for optimal results.
¼ teaspoon baking soda: Balances the acidity of the Guinness and adds to the leavening process.
¼ teaspoon fine sea salt: Enhances the flavor of the chocolate and balances sweetness.
⅓ cup / 80 g full-fat sour cream: Adds moisture and a slight tang. Substitute with Greek yogurt for a similar effect.
¼ cup / 56 g vegetable oil: Keeps the cake tender and moist. Can be replaced with melted coconut oil or unsalted butter.
1 large egg, at room temperature: Binds the ingredients together and contributes to the rise.
2 teaspoons vanilla extract: Adds a lovely aroma and deepens the overall flavor.
Scant ½ cup / 100 g hot brewed coffee or hot water: Enhances the chocolate flavor. Feel free to use decaf coffee if desired.
⅓ cup / 80 g heavy cream: Used in the frosting to give it a creamy texture.
¼ cup / 56 g unsalted butter, cut into chunks: For a smooth frosting. Use room temperature butter for easier incorporation.
2 oz / 56 g good quality dark chocolate (60-70%), finely chopped: Adds a luxurious depth in flavor for the frosting.
⅓ cup / 67 g granulated sugar: Sweetens the frosting while ensuring it stays glossy.
⅓ cup / 30 g Dutch-process cocoa powder, sifted: Added to the frosting for a richer chocolate flavor.
⅓ cup / 80 g full-fat sour cream, at room temperature: Gives the frosting a silky texture.
1 teaspoon vanilla extract: Enhances the richness of the frosting.
Pinch fine sea salt: Balances the sweetness and enhances all the flavors.

How to Make Guinness Chocolate Cake | Rich Moist Chocolate Cake

Preheat Oven: Begin by preheating your oven to 325 degrees F. This ensures even baking. Lightly butter or grease the bottom and sides of an 8-inch round baking pan, and line the bottom with a round of parchment paper for easy release.

Mix Dry Ingredients: In a large mixing bowl, whisk together the ⅞ cup of all-purpose flour, ⅞ cup of granulated sugar, ½ cup of Dutch-process cocoa powder, 1 teaspoon of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of fine sea salt until well combined. This mixture serves as the foundation for our cake.

Combine Wet Ingredients: In another bowl or a 2-cup glass measuring cup, whisk together the ⅓ cup of full-fat sour cream, ¼ cup of vegetable oil, 1 large egg (make sure it’s at room temperature), and 2 teaspoons of vanilla extract until evenly combined.

Combine Mixtures: Make a well in the center of the dry ingredients and pour in the sour cream mixture. Stir gently until nearly combined, leaving just a few streaks of dry ingredients.

Add Coffee or Water: Gradually pour in the scant ½ cup of hot brewed coffee or hot water and stir until the batter is smooth. Don’t worry if it looks a bit runny; it will come together beautifully!

Pour Batter into Pan: Gently pour the batter into your prepared pan, spreading it into an even layer. This will yield a beautifully uniform cake.

Bake: Place your cake in the preheated oven and bake for 35 to 40 minutes. You’ll know it’s done when the center feels springy and a toothpick inserted near the center comes out with just a few moist crumbs attached—no gooey batter.

Cool the Cake: After baking, remove the cake from the oven and let it cool on a wire rack until the pan is cool enough to handle. Then invert it onto the rack to cool completely. Patience is key; let it cool completely for the best results!

Prepare Frosting: In a small saucepan, combine the ⅓ cup of heavy cream and ¼ cup of unsalted butter. Stir gently over medium heat until the butter is melted.

Melt Chocolate: Remove from the heat and stir in the 2 oz of finely chopped dark chocolate. Stir gently until completely melted. If the residual heat isn’t enough, you can return it to a low burner for about 30 seconds, then stir until smooth.

Combine Frosting Ingredients: Add the ⅓ cup of granulated sugar, ⅓ cup of Dutch-process cocoa powder, and pinch of fine sea salt to the chocolate mixture and whisk until incorporated. It’ll look a little like brownie batter, which is just perfect!

Smooth Out Frosting: Add in the remaining ⅓ cup of sour cream and 1 teaspoon of vanilla extract. Whisk until smooth and shiny, then let the frosting cool until slightly thickened and spreadable; this usually takes about 15 to 30 minutes depending on your kitchen temperature.

Frost the Cake: Once the cake is completely cool, generously spread the frosting over the top, swirling it with a spatula or the back of a spoon for that lovely homemade touch.

Serve: Slice into generous pieces, serve, and enjoy! This cake holds well at cool room temperature for a few hours. If storing, refrigerate in an airtight container and enjoy within 5 days.

Storing & Reheating

To keep your Guinness Chocolate Cake fresh, store it in an airtight container at room temperature for up to 2 days. If you want to preserve it longer, refrigerate it for up to a week. For freezer storage, wrap slices tightly in plastic wrap and then place in a freezer-safe bag for up to 3 months. To refresh, simply reheat individual slices in the microwave for about 10-15 seconds.

Chef’s Helpful Tips

Ensure all your ingredients, especially the egg and sour cream, are at room temperature before starting for better incorporation.
For an even fluffier cake, whisk the dry ingredients thoroughly to aerate them.
Don’t open the oven door while the cake is baking; this can cause it to sink.
When frosting, let your cake cool completely to prevent the frosting from melting off.
If you’re in a pinch, you can make the cake a day in advance; just frost it the day you plan to serve it.

Rich, chocolatey, and a bit indulgent, this Guinness Chocolate Cake is not just a dessert; it’s an experience that will bring smiles to everyone at your table. Whether it’s a special occasion or a weekend treat, you’ll find that this cake is easier to make than you think, with flavors that are off the charts. So roll up your sleeves, gather the ingredients, and get ready to impress!

Recipe FAQs

Can I use another type of beer?

Absolutely! While Guinness gives a wonderful flavor, you can substitute it with another stout or even a porter if you’re looking for a different twist. Just ensure it’s a dark beer to maintain the richness.

Can I make this cake ahead of time?

Yes! This cake stores beautifully, and it can be made a day in advance. Just make sure it’s well covered in the refrigerator if you’re making it ahead of time to maintain moisture.

How can I enhance the chocolate flavor further?

To intensify the chocolate flavor, consider adding a pinch of espresso powder to the dry ingredients. It’ll elevate the chocolate without tasting like coffee.

Is the frosting necessary?

While the cake is delicious on its own, the frosting adds a beautifully creamy and rich finish that complements the chocolate. However, you can skip it and dust the cake with powdered sugar if preferred.

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Guinness Chocolate Cake | Rich Moist Chocolate Cake

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Author: Jennifer
Prep Time: N/A
Cook Time: 120 minutes
Total Time: 0 hours
Yield: N/A
Category: Desserts
Method: Baking
Cuisine: American

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Description

This Guinness Chocolate Cake is a delightful treat with its rich chocolate flavor and moist texture. Made with simple ingredients like sour cream and dark chocolate, it’s perfect for those looking for an easy, delicious dessert to impress at any gathering.

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 oven to 325 degrees 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, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk the sour cream, vegetable oil, egg, and vanilla until well blended. Pour this mixture into the dry ingredients and stir gently until just combined with a few dry streaks remaining.
Add the hot coffee or water and stir until the batter is smooth, using a whisk if necessary.
Pour the batter into the prepared pan, smoothing it into an even layer.
Bake for 35 to 40 minutes until the center springs back when touched and a toothpick inserted comes out with a few moist crumbs. Let it cool in the pan before inverting onto a wire rack to cool fully.

Notes

Ensure the sour cream is at room temperature for better incorporation into the batter.
Using high-quality dark chocolate enhances the overall flavor of the cake.
Store any leftover cake in an airtight container at room temperature.