You can’t go wrong with a rich, moist chocolate cake that captivates the senses. This Guinness Chocolate Cake brings a unique twist with the addition of stout, enhancing the chocolate flavor while keeping the texture wonderfully decadent. Each bite feels like the ultimate indulgence, whether you’re hosting a special event or simply indulging in an evening treat. It’s not just a cake; it’s an experience that combines complexity with comfort food nostalgia.

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

When I first stumbled upon this recipe, I was drawn in by the combination of chocolate and beer. Who knew that a simple chocolate cake could be elevated to new heights with a little help from Guinness? It’s a crowd-pleaser and a conversation starter, perfect for birthdays, dinner parties, or those how-can-I-make-my-day-a-little-sweeter moments. I can’t wait for you to give it a try!

Why You’ll Love This Recipe

Simple & Quick: This cake comes together in just about 2 hours, making it easy to whip up for any occasion.
Irresistible Flavor: Picture a deeply chocolatey cake enriched with stout that intensifies its deliciousness.
Eye-Catching Appeal: With its glossy frosting and rich brown color, it’s bound to impress anyone who sees it.
Flexible Serving: Enjoy it as a dessert after dinner, a sweet snack during the day, or even for breakfast alongside coffee.
Diet-Friendly Options: While this recipe contains dairy and gluten, adaptations for vegan and gluten-free versions are easy to find.

Ingredients You’ll Need

⅞ cup / 110 g all-purpose flour: A vital ingredient for structure. Be sure to sift it for a fluffier texture.
⅞ cups / 175 g granulated sugar: Sweetness that balances the rich cocoa flavor. You can substitute with brown sugar for a hint of caramel.
½ cup / 45 g Dutch-process cocoa powder, sifted: This adds a deep dark chocolate flavor and a rich color. Make sure it’s Dutch-process for the best results.
1 teaspoon baking powder: The leavening agent that helps the cake rise and gives it a nice texture.
¼ teaspoon baking soda: A little boost for the baking powder, ensuring the cake is perfectly light.
¼ teaspoon fine sea salt: Enhances the flavors and balances the sweetness.
⅓ cup / 80 g full-fat sour cream: Keeps this cake moist and adds a subtle tang. Greek yogurt can substitute in a pinch.
¼ cup / 56 g vegetable oil: Creates a tender crumb. You could use melted coconut oil for a flavor twist.
1 large egg, at room temperature: Binds the ingredients together and adds richness.
2 teaspoons vanilla extract: A must for warmth in flavor. Always choose pure vanilla for the best results.
Scant ½ cup / 100 g hot brewed coffee or hot water: Boosts the chocolate flavor. Don’t skip this—hot liquid activates the cocoa!
⅓ cup / 80 g heavy cream: Part of the luxurious frosting making it creamy and delectable.
¼ cup / 56 g unsalted butter, cut into chunks: This will make your frosting rich and smooth when melted with cream.
2 oz / 56 g good quality dark chocolate (60-70%), finely chopped: Adds depth to your frosting flavor—quality matters here.
⅓ cup / 67 g granulated sugar (for frosting): Sweetens your frosting perfectly.
⅓ cup / 30 g Dutch-process cocoa powder, sifted (for frosting): Stays true to the rich chocolate theme.
⅓ cup / 80 g full-fat sour cream, at room temperature: Enhances texture in frosting, making it extra creamy.
1 teaspoon vanilla extract (for frosting): More flavor to elevate the frosting and make it shine.
Pinch fine sea salt: A little sodium in the frosting amplifies sweetness.

How to Make Guinness Chocolate Cake | Rich Moist Chocolate Cake

Preheat the Oven: Start by preheating your oven to 325 degrees F (162 degrees C). This ensures the cake bakes evenly. Prepare an 8-inch round baking pan by lightly buttering or greasing the bottom and sides. You can use parchment paper for a no-stick guarantee.

Whisk the Dry Ingredients: In a large bowl, whisk together ⅞ cup of all-purpose flour, ⅞ cups of granulated sugar, ½ cup of sifted Dutch-process cocoa powder, 1 teaspoon of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of fine sea salt until all ingredients are well combined and aerated.

Mix the Wet Ingredients: In a separate bowl or a 2-cup glass measuring cup, mix ⅓ cup of full-fat sour cream, ¼ cup of vegetable oil, 1 large egg at room temperature, and 2 teaspoons of vanilla extract. Whisk until smooth and creamy.

Combine Mixtures: Create a well in the center of the dry ingredients and pour in the sour cream mixture. Stir gently until almost combined, taking care not to overmix—just a few streaks of dry flour should remain.

Incorporate Hot Liquid: Now, pour in the scant ½ cup of hot brewed coffee or hot water. Stir until the mixture transforms into a smooth batter. It will seem runny at first, but give it a good whisk to bring it all together.

Bake the Cake: Pour the batter into the prepared pan, smoothing the top. Bake in the preheated oven for 35 to 40 minutes. Check for doneness by inserting a toothpick into the center—when it comes out with just a few moist crumbs attached, it’s ready. Once done, let it cool on a wire rack.

Prepare the Frosting: While the cake cools, combine ⅓ cup of heavy cream and ¼ cup of unsalted butter in a saucepan over medium heat. Stir gently until the butter melts completely. Remove from heat and add 2 oz of finely chopped dark chocolate, stirring until it’s fully melted.

Blend in Sugar & Cocoa: Whisk in ⅓ cup of granulated sugar, ⅓ cup of sifted Dutch-process cocoa powder, and a pinch of fine sea salt. Your mixture will look a bit like brownie batter!

Finish the Frosting: Add in another ⅓ cup of full-fat sour cream and 1 teaspoon of vanilla extract. Whisk until the frosting is smooth and shiny. Let it cool and thicken slightly for about 15-30 minutes, stirring occasionally.

Frost the Cake: Once the cake has cooled completely, generously spread the frosting on top, using a spatula or the back of a spoon to create beautiful swirls.

Slice and Serve: Cut into slices, serve, and enjoy your culinary masterpiece! This cake can be held at room temperature for a few hours, though refrigerating until ready to serve keeps it fresh; it will last in the fridge for up to 5 days.

Storing & Reheating

To keep your cake fresh, store it at room temperature for a few hours in an airtight container. If you need to keep it longer, refrigerate it in a well-sealed container, where it can last up to 5 days. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months. For serving, simply thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for about 10-15 minutes, though note that avoiding over-baking helps maintain its delightful texture.

Chef’s Helpful Tips

Test for doneness: Always check your cake with a toothpick toward the end of baking; overbaking can lead to a dry cake.
Ingredient temperatures: Make sure your eggs and sour cream are at room temperature to allow better incorporation, leading to a fluffier texture.
Baking pan: If you want a thicker cake, try using a smaller diameter pan; keep an eye on the bake time!
Keep it moist: Cover the cake with plastic wrap if it’s not being served immediately to prevent drying out.
Flavor tweaks: Feel free to add chocolate chips or nuts for additional texture and flavor in the cake batter.

Though making this Guinness Chocolate Cake | Rich Moist Chocolate Cake may seem daunting, you’ll find it’s a delightful journey that results in an indulgent treat everyone will love. Not only will you enjoy making it, but you’ll relish the compliments that come your way once you serve it up. Get ready to experiment, have fun, and savor every delicious bite!

Recipe FAQs

Can I use a different type of beer?

Absolutely! While Guinness works well for its rich flavor, you can experiment with other stouts or even porters. Each will add its unique twist on the ultimate chocolate taste. Just ensure it has a similar depth of flavor.

What if I don’t have Dutch-process cocoa powder?

If you can’t get Dutch-process cocoa, you can use natural cocoa powder, but be aware that it will change the flavor slightly. Reduce the baking soda by ¼ teaspoon as natural cocoa is acidic, which affects the cake’s rise.

Can I make this cake ahead of time?

Yes, this cake is ideal for making ahead of time. It stays fresh beautifully. You can bake and frost it a day in advance; store it in the refrigerator, and just bring it to room temperature before serving.

How can I make this recipe gluten-free?

To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your other ingredients, including the baking powder and added starches, are gluten-free to avoid contamination.