Baking with stout or dark beer isn’t new, but this Guinness cake always feels like a secret shared among bakers who love depth and complexity. The bitterness of the chocolate and the smoky undertones of the Guinness create a symphony of flavors that deepen with each bite. It’s a cake that embraces its richness without apology, perfect for those who crave something a little different.
Why This Cake Calls Me Back
It’s the way the flavors deepen overnight, the moist crumb that stays tender, and the subtle complexity that keeps each slice interesting. Baking this cake feels like a quiet conversation with old friends—familiar yet always surprising. Plus, the ritual of pouring Guinness and melting chocolate is a small act of decadence that I keep returning to, especially during rainy weekends or lazy evenings.
Inside the Ingredients of This Dark Delight
- Dark chocolate: Rich, slightly bitter, melts into a velvety texture that elevates the cake’s depth.
- Guinness: Adds a smoky, malty backbone with a hint of bitterness that balances the sweetness.
- Butter: Creamy, provides moisture and richness, helps in creating a tender crumb.
- Sugar: Sweetens and helps develop a slight caramel note during baking.
- Flour: Provided structure; opt for cake flour if you prefer an even softer crumb.
- Cream cheese: Sharp, tangy frosting that cuts through the richness of the cake.
- Vanilla extract: Brightens all the flavors; skip if you want a more intense chocolate focus.
Tools & Equipment for the Perfect Guinness Chocolate Cake
- Springform pan: To bake the cake evenly and make removal easier.
- Heavy-bottomed saucepan: To melt chocolate and Guinness smoothly without scorching.
- Electric mixer: For creaming butter and sugar to get a fluffy base.
- Wire cooling rack: To cool the cake evenly and prevent sogginess.
- Offset spatula: To spread frosting smoothly and evenly.
Step-by-Step to the Velvety Dark Chocolate Guinness Cake
Step 1: Preheat your oven to 180°C (350°F). Grease and flour a 23cm (9-inch) springform pan.
Step 2: Melt 200g dark chocolate with 250ml Guinness in a heavy-bottomed saucepan over low heat, stirring until smooth.
Step 3: In a large bowl, beat 250g softened butter with 300g sugar until creamy.
Step 4: Add 3 large eggs one at a time, beating well after each.
Step 5: Mix in 1 teaspoon vanilla extract. Sift together 250g all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt. Fold into the chocolate mixture.
Step 6: Pour batter into prepared pan. Bake for 45-50 minutes, until a skewer inserted in the center comes out with moist crumbs.
Step 7: Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Step 8: For the frosting, whip 200g cream cheese with 100g powdered sugar and a splash of Guinness until fluffy.
Step 9: Spread the frosting over the cooled cake. Decorate with chocolate shavings or a drizzle of caramel if desired.
Tips and Tricks for a Perfect Guinness Cake
- Ensure your chocolate is fully melted and smooth before mixing with Guinness.
- Don’t overmix the batter; a gentle fold keeps the cake light.
- Check for doneness with a skewer, but remember moist crumbs are okay.
- Cool the cake completely before frosting to prevent melting.
Common Pitfalls and How to Avoid Them
- Adding cold eggs straight from the fridge.? Use room temperature eggs to prevent curdling.
- Over-baking, leading to a dry cake.? Reduce oven temperature slightly if the top browns too quickly.
- Frosting on a warm cake, causing sliding and melting.? Make sure to cool the cake completely before frosting.
- Overmixing, which makes the cake dense.? Fold ingredients gently to keep the batter airy.
Guinness Chocolate Cake
Equipment
- Springform Pan
- Heavy-bottomed saucepan
- Electric mixer
- Wire Cooling Rack
- Offset Spatula
Ingredients
- 200 g dark chocolate finely chopped
- 250 ml Guinness beer
- 250 g butter softened
- 300 g granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 250 g all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- Pinch salt
- 200 g cream cheese softened
- 100 g powdered sugar
- Splash Guinness for frosting
Instructions
- Preheat your oven to 180°C (350°F). Grease and flour a 23cm (9-inch) springform pan to prevent sticking.
- Chop the dark chocolate finely and melt it together with the Guinness in a heavy-bottomed saucepan over low heat, stirring until smooth and glossy. This fragrant mixture will smell rich and chocolatey.
- In a large mixing bowl, beat the softened butter and sugar with an electric mixer until the mixture is light, fluffy, and slightly pale, about 3-4 minutes. This aerates the batter for a tender crumb.
- Add the eggs one at a time, beating well after each addition. The mixture should become smooth and silky, with a slight sheen.
- Stir in the vanilla extract. Then, fold in the melted chocolate and Guinness mixture gently, just until combined. The batter will be a deep, glossy chocolate color.
- Sift together the flour, baking powder, baking soda, and salt. Gently fold these dry ingredients into the wet batter, being careful not to overmix. The batter should be thick but pourable.
- Pour the batter into the prepared springform pan and smooth the top with an offset spatula. Tap the pan lightly on the counter to release air bubbles.
- Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out with moist crumbs—this indicates the cake is perfectly baked.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully transfer it to a wire cooling rack and let it cool completely before frosting.
- For the frosting, beat the softened cream cheese, powdered sugar, and a splash of Guinness together until fluffy and creamy—about 2-3 minutes. This tangy frosting balances the rich chocolate flavor beautifully.
- Spread the cream cheese frosting evenly over the cooled cake using an offset spatula. Decorate with chocolate shavings or drizzled caramel if desired for an extra indulgent touch.
- Slice, serve, and enjoy this luscious, fudgy Guinness chocolate cake that’s perfect for special occasions or cozy weekends.
