Guinness Chocolate Cake | Rich Moist Chocolate Cake is far more than just a dessert; it’s an experience of deep flavors delicately blended into a moist, tender cake. This cake, enriched with the boldness of Guinness beer and the richness of chocolate, brings together sweet and savory notes that dance on your palate. There’s something about its dark hue and decadent texture that wraps you in warmth, making it the perfect treat for birthdays, anniversaries, or even a cozy Sunday afternoon.

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 fondly recall the first time I tried Guinness Chocolate Cake at a friend’s gathering. I was astonished by how the dark beer elevated the chocolate flavor to a new level. The cake was so rich and moist that I ended up having a second slice, despite having promised myself I would be good! It’s an easy recipe that has become a staple in my baking repertoire, allowing me to impress family and friends without spending all day in the kitchen. Try it once, and I guarantee you’ll be coming back for more!

Why You’ll Love This Recipe

Easy to Make: With minimal preparation, you’ll have your cake ready in just about 2 hours!
Decadent Flavor: The combination of dark chocolate and Guinness makes for an intensely rich flavor that chocolate lovers will adore.
Impressive Presentation: This stunning cake is sure to be the star of any dessert table, making it perfect for celebrations or cozy gatherings.
Versatile Enjoyment: Great for any occasion – serve it as a dessert or even indulge in a piece with your morning coffee.
Kid-Friendly Twist: While the cake contains beer, the alcohol cooks off during baking—leaving behind a rich flavor with none of the effects!

Ingredients You’ll Need

¾ cup / 110 g all-purpose flour: This forms the base of your cake, giving it structure. Use a light spooning method to avoid packing it.
¾ cup / 175 g granulated sugar: Sweetens the cake beautifully. For a touch more depth, consider using brown sugar as a partial substitute.
½ cup / 45 g Dutch-process cocoa powder, sifted: For intense chocolate flavor; the Dutch-process variety is less acidic and adds richness.
1 teaspoon baking powder and ¼ teaspoon baking soda: These help the cake rise, creating that lovely fluffy texture. Ensure they are fresh for the best results.
¼ teaspoon fine sea salt: Balances sweetness and enhances the overall flavor.
⅓ cup / 80 g full-fat sour cream: This adds moisture and richness to the cake. You could substitute yogurt in a pinch but expect a slight tang.
¼ cup / 56 g vegetable oil: A crucial ingredient for moisture; can be swapped for melted butter for a more robust flavor.
1 large egg at room temperature: Binds everything together; make sure it’s at room temperature to help the batter mix smoothly.
2 teaspoons vanilla extract: Adds a lovely depth of flavor.
Scant ½ cup / 100 g hot brewed coffee or hot water: Enhances the chocolate flavor. Coffee helps create a richer taste, but you can use water if preferred.
⅓ cup / 80 g heavy cream: This goes into the frosting for creaminess and decadence.
¼ cup / 56 g unsalted butter, cut into chunks: Creates a luscious chocolate ganache that coats the cake beautifully.
2 oz / 56 g good quality dark chocolate (60-70%), finely chopped: The star of the frosting, it should be high-quality for the best flavor.
⅓ cup / 67 g granulated sugar: Sweetens the frosting; adjust to taste.
⅓ cup / 30 g Dutch-process cocoa powder, sifted: Adds chocolate flavor to the frosting—yes, please!
⅓ cup / 80 g full-fat sour cream, at room temperature: Provides additional creaminess to the frosting.
1 teaspoon vanilla extract: To tie in that delicious flavor profile.
Pinch fine sea salt: Just a touch to enhance sweetness.

How to Make Guinness Chocolate Cake | Rich Moist Chocolate Cake

Preheat the Oven: Start by preheating your oven to 325°F. Lightly butter or grease the bottom and sides of an 8-inch round baking pan. To ensure easy removal, line the bottom with a round of parchment paper.

Whisk the Dry Ingredients: In a large bowl, whisk together ¾ cup all-purpose flour, ¾ cup granulated sugar, ½ cup Dutch-process cocoa powder, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon fine sea salt until well mixed.

Mix the Wet Ingredients: In another bowl or a glass measuring cup, whisk together ⅓ cup full-fat sour cream, ¼ cup vegetable oil, 1 large room temperature egg, and 2 teaspoons vanilla extract until evenly combined.

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

Incorporate Hot Liquid: Slowly pour in the scant ½ cup of hot brewed coffee or hot water, stirring until it’s smooth. Don’t worry if it seems sloppy at first—it will come together!

Bake the Cake: Pour the batter into the prepared pan, ensuring it’s evenly spread. Bake for 35 to 40 minutes, or until the center looks springy and a toothpick inserted comes out with a few moist crumbs (not gooey). Remove from the oven and allow it to cool on a wire rack until the pan is cool enough to touch.

Prepare the Ganache: In a small saucepan over medium heat, combine ⅓ cup heavy cream and ¼ cup unsalted butter. Stir gently until the butter has melted, then remove from heat. Add 2 oz finely chopped dark chocolate and stir until it’s completely melted.

Mix the Frosting: Whisk in ⅓ cup granulated sugar, ⅓ cup Dutch-process cocoa powder, and a pinch of fine sea salt until combined. It will look slightly grainy at first. Then, add ⅓ cup room temperature sour cream and 1 teaspoon vanilla extract, whisking until you have a smooth, shiny frosting.

Frost the Cake: Let the frosting cool for about 15 to 30 minutes until it thickens up a bit. Generously spread it over the cooled cake with the back of a spoon or an offset spatula, creating ripples as you decorate.

Serve and Enjoy: Once frosted, slice, serve, and enjoy! The cake holds well at room temperature for a few hours, but for longer storage, refrigerate and keep in an airtight container for up to 5 days.

Storing & Reheating

To store your Guinness Chocolate Cake, keep it at room temperature for up to a few hours. If you have any leftovers, refrigerate them in an airtight container for up to 5 days to maintain the cake’s moisture. You can freeze the cake for up to 3 months—wrap it tightly in plastic wrap and then aluminum foil. When ready to enjoy, thaw it in the refrigerator overnight and reheat slices in the microwave for about 10-15 seconds, though note that refrigeration may slightly change the texture.

Chef’s Helpful Tips

Use room-temperature ingredients for a uniformly smooth batter; this is especially important for the egg and sour cream.
Avoid overmixing the batter once the hot liquid is added. This helps to keep the cake tender.
Need a softer frosting? Allow the ganache to cool slightly longer, or add a splash of cream to achieve the desired consistency.
If you want even richer chocolate flavor, consider adding espresso powder to your dry ingredients.
Don’t stress if the cake sinks slightly in the middle; that rich, moist center is part of its charm!

Guinness Chocolate Cake | Rich Moist Chocolate Cake is a wonderfully indulgent treat that balances rich flavors and moist texture, making it hard to resist. Experiment with the frosting, or pair the cake with fresh berries to lighten it up. It’s the kind of recipe that invites experimentation, so let your creativity run wild. Celebrate the joy of baking and savor every delicious bite!

Recipe FAQs

Can I use a different type of beer?

Absolutely! While Guinness enhances the flavor beautifully, you can opt for other stouts or porters for a similar effect. Just be mindful that lighter beers will not yield the same rich chocolate flavor.

How do I know when my cake is done baking?

A toothpick inserted into the middle should come out with a few moist crumbs, indicating a perfectly baked cake. If it comes out with wet batter, give it a few more minutes in the oven.

Can I make this chocolate cake ahead of time?

Definitely! You can bake the cake a day in advance and keep it wrapped tightly at room temperature. Prepare the frosting closer to serving time to maintain its fresh, luscious texture.

What are some good toppings for this cake?

Dusting the top with powdered sugar adds a touch of elegance. Alternatively, use fresh berries, whipped cream, or even a scoop of vanilla ice cream for an extra treat!

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Guinness Chocolate Cake | Rich Moist Chocolate Cake

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Author: Peter
Prep Time: N/A
Cook Time: 120 minutes
Total Time: 0 hours
Yield: N/A
Category: Desserts & Appetizers
Method: Baking
Cuisine: Baked Goods

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Description

This Guinness Chocolate Cake is a delightful blend of rich chocolate and coffee, made simple with sour cream for moistness. Ideal for dessert lovers looking for a quick and easy treat!

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 your 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, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, mix the sour cream, vegetable oil, egg, and vanilla until well combined. Create a well in the center of the dry ingredients and pour the sour cream mixture into it. Stir until just combined, with a few dry streaks remaining.
Add the hot coffee or water to the mixture and stir until smooth. Use a whisk if necessary to blend well.
Transfer the batter into the prepared pan, spreading it evenly.
Bake for 35 to 40 minutes, or until the center feels springy and a toothpick comes out with a few moist crumbs. Cool in the pan, then turn onto a wire rack to cool completely.

Notes

Ensure the ingredients are at room temperature for better mixing results.
You can substitute the sour cream with yogurt if needed, but sour cream gives the best texture.
Add a dusting of cocoa powder or powdered sugar on top before serving for extra flair.