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–+ servings

Guinness Chocolate Cake

This moist, decadent cake combines the richness of dark chocolate with the smoky undertones of Guinness stout. It involves mixing warm stout with butter and cocoa, then folding in eggs and dry ingredients to create a glossy batter that bakes into a layered cake with a tender crumb. Topped with a smooth chocolate ganache, it’s perfect for celebrations and cozy gatherings alike.
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Course: Main Course
Cuisine: Dessert
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 450kcal
Author: James Taylor
Servings: 8

Equipment

  • 2 x 20cm (8-inch) round cake pans
  • Mixing Bowls
  • Whisk
  • Spatula
  • Electric mixer
  • Cooling Rack
  • Small Saucepan

Ingredients

  • 1 cup dark cocoa powder Dutch-processed preferred
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1.5 cups granulated sugar
  • 3 large eggs room temperature
  • 1 tablespoon vanilla extract good quality
  • 1.5 cups Guinness stout warmed with butter
  • 1/2 cup unsalted butter melted with Guinness
  • 1 cup chopped dark chocolate for ganache
  • 1/2 cup heavy cream for ganache

Instructions

  • Preheat your oven to 180°C (350°F). Grease the cake pans and line the bottoms with parchment paper.
  • In a small saucepan, warm the Guinness and butter over gentle heat until the butter melts completely and the mixture is steaming. Remove from heat and set aside.
  • In a large bowl, sift together cocoa powder, flour, baking soda, and salt. Whisk to combine evenly.
  • In a separate bowl, whisk eggs, sugar, and vanilla extract until the mixture is pale and slightly frothy, about 2 minutes.
  • Pour the warm Guinness-butter mixture into the egg mixture, stirring quickly to combine and prevent the eggs from curdling.
  • Fold the dry ingredients into the wet mixture using a spatula, mixing just until smooth and glossy. Do not overmix.
  • Divide the batter evenly between the prepared pans. Gently tap the pans on the counter to release air bubbles and level the batter.
  • Bake in the preheated oven for 25–30 minutes, until a skewer inserted in the center comes out with moist crumbs, not wet batter.
  • Let the cakes cool in their pans for about 10 minutes, then transfer to a wire rack to cool completely. This helps set the crumb and makes frosting easier.
  • Meanwhile, heat the heavy cream until it just starts to simmer, then pour over chopped dark chocolate in a heatproof bowl. Stir until smooth and glossy to make the ganache. Let it set for about 10 minutes.
  • Spread a layer of ganache on top of one cake layer, then place the second cake on top. Cover the top and sides with remaining ganache for a smooth finish.
  • Slice and serve once the ganache is set. Enjoy your rich, moist Guinness chocolate cake!

Notes

For an extra indulgence, add a dusting of cocoa powder or a sprinkle of sea salt on top before serving. The cake tastes even better the next day as flavors meld.

Nutrition

Calories: 450kcal | Carbohydrates: 55g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 300mg | Potassium: 350mg | Sugar: 30g | Calcium: 50mg | Iron: 3mg