Have you ever found yourself craving a slice of chocolate cake that’s rich, moist, and decadently delicious? If so, you’re in for a treat with this Guinness Chocolate Cake, a glorious recipe that incorporates the bold flavors of Guinness stout to elevate traditional chocolate cake to new heights. The chocolate becomes deeper and more complex, creating a dessert that’s not only a showstopper but also a heartfelt nod to those cozy gatherings with family and friends.

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 still remember the first time I baked this beauty. It was a rainy afternoon, and I was looking for something comforting but sophisticated. I had a bottle of Guinness in the fridge, and it wasn’t long before I mixed it into my chocolate batter. The outcome was nothing short of magic. Each slice brings together that deep chocolate flavor with a hint of the beer, making it the perfect conversation starter at any gathering. So, are you ready to indulge in this sweet adventure? Let’s get started!

Why You’ll Love This Recipe

Rich Flavor: The combination of dark chocolate and stout offers a depth that regular chocolate cakes just can’t match.
Moist Texture: Thanks to the sour cream and brewed coffee, this cake remains incredibly moist.
Easy to Make: With straightforward steps, you’ll whip this cake up without stress, perfect for both novice and experienced bakers.
Impressive Presentation: Dressed in luscious chocolate frosting, it looks as good as it tastes, making it fantastic for parties or special occasions.
Perfect for Any Occasion: Whether it’s a casual gathering or a birthday celebration, this cake will steal the spotlight.

Ingredients You’ll Need

7/8 cup all-purpose flour: This forms the base structure of the cake. Make sure to measure it correctly for the best results.
7/8 cups granulated sugar: The sweetness is essential for balancing the rich cocoa flavor.
½ cup Dutch-process cocoa powder: This adds a deep chocolate flavor; Dutch-process is preferred for its smoothness and less acidity.
1 teaspoon baking powder: For leavening, giving your cake that perfect rise.
¼ teaspoon baking soda: A little extra leavening paired with the acidic components for a lighter texture.
¼ teaspoon fine sea salt: Enhances all the flavors and balances the sweetness.
⅓ cup full-fat sour cream: This contributes moisture and richness, making your cake incredibly luscious.
¼ cup vegetable oil: Keeps the cake moist and tender; you can substitute with melted butter for added flavor.
1 large egg, at room temperature: Binds the mixture together and helps with the rise.
2 teaspoons vanilla extract: Adds depth of flavor that’s essential in any baked good.
Scant ½ cup hot brewed coffee or hot water: Enhances the chocolate flavor, making it taste more intense.
⅓ cup heavy cream: Used in the frosting for a silky texture.
¼ cup unsalted butter, cut into chunks: Richness for the frosting, which can be substituted with more heavy cream if dairy-free.
2 oz good quality dark chocolate (60-70%), finely chopped: This luscious chocolate is melted into the frosting.
⅓ cup granulated sugar: Sweetens the frosting; can be adjusted based on taste.
⅓ cup Dutch-process cocoa powder: For the frosting, this keeps the chocolate theme consistent.
⅓ cup full-fat sour cream, at room temperature: Adds creaminess and a bit of tang to the frosting.
1 teaspoon vanilla extract: A classic flavor boost for the frosting.
Pinch fine sea salt: To enhance flavors and round out the sweetness.

How to Make Guinness Chocolate Cake | Rich Moist Chocolate Cake

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

Whisk dry ingredients: In a large bowl, whisk together 7/8 cup all-purpose flour, 7/8 cups granulated sugar, ½ cup Dutch-process cocoa powder, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon fine sea salt until well combined.

Combine wet ingredients: In another bowl or a 2-cup glass measuring cup, whisk together ⅓ cup full-fat sour cream, ¼ cup vegetable oil, 1 large egg (making sure it’s at room temperature), and 2 teaspoons vanilla extract. You want this mixture to be smooth and incorporated.

Mix wet into dry: Make a well in the center of the bowl filled with your dry ingredients. Pour in the sour cream mixture, and stir gently until nearly combined, leaving just a few streaks of dry ingredients.

Add hot liquid: Pour in the scant ½ cup of hot brewed coffee or hot water. Stir until the batter is smooth; it may seem too thin at first, but don’t worry—this is what makes it moist!

Pour into the pan: Carefully pour the batter into your prepared baking pan, ensuring an even layer across the surface.

Bake and cool: Bake in the preheated oven for 35 to 40 minutes, or until the center feels springy and a toothpick inserted comes out with just a few moist crumbs. Once baked, let it cool on a wire rack until the pan is cool enough to handle, then invert onto the rack to cool completely.

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

Melt chocolate: Remove the saucepan from heat, then stir in the 2 oz finely chopped dark chocolate until completely melted. If needed, return it briefly to low heat to help the melting process.

Mix frosting ingredients: Whisk in ⅓ cup granulated sugar, ⅓ cup Dutch-process cocoa powder, and a pinch of fine sea salt. The mixture will have a grainy appearance.

Incorporate sour cream and vanilla: Add ⅓ cup full-fat sour cream and 1 teaspoon vanilla extract to the chocolate mixture and whisk until smooth and shiny. Allow this to cool for about 15 to 30 minutes, until it thickens slightly and becomes spreadable.

Frost the cake: Generously spread the frosting on top of your completely cooled cake, creating swirls or smooth layers with the back of a spoon or an offset spatula.

Enjoy your cake: Slice the cake, serve, and relish every bite! Leftovers can be left at room temperature for a few hours or refrigerated, stored in an airtight container for up to 5 days.

Storing & Reheating

To keep your delicious Guinness Chocolate Cake fresh, store it at cool room temperature for no more than a few hours. For longer storage, pop it in the fridge in an airtight container where it will stay fresh for about 5 days. You can also freeze leftovers for up to 3 months; just wrap the cake tightly in plastic wrap and then in foil. When you’re ready to enjoy again, thaw it in the refrigerator overnight and reheat slices in a microwave for about 15 seconds. Remember, the texture may become a tad denser after freezing, so consider serving it warm with a scoop of ice cream for a delightful touch!

Chef’s Helpful Tips

Always use room temperature ingredients, particularly the egg and sour cream, for a smoother batter that incorporates beautifully.
Avoid overmixing the batter after adding the flour, as this can make your cake tough. Mix just until combined for that light, fluffy texture.
If you want a more intense chocolate flavor, consider using a higher percentage of dark chocolate in the frosting—just be mindful to adjust the sugar accordingly!
Remember to let your cake cool completely before frosting; a warm cake can melt your frosting, leading to a less-than-perfect finish.
For a flavor twist, you can substitute the Guinness with another stout or a non-alcoholic stout for a similar depth of flavor without the alcohol.

There you have it—your new favorite chocolate cake recipe that’s sure to charm everyone who tries it. The Guinness Chocolate Cake is not just a treat for the taste buds; it’s a way to create sweet memories with loved ones. Whether it’s a family gathering, a snack for the weekend, or a celebration of life’s little moments, this cake brings joy. I encourage you to experiment a bit and make it your own. Enjoy every chocolatey bite!

Recipe FAQs

Can I use a different type of beer?

Absolutely! If Guinness isn’t your favorite, feel free to swap it out with another stout or even a porter. Just keep in mind that each beer will impart its unique flavor, which can complement the chocolate in different ways.

Is there a way to make this cake gluten-free?

Yes! You can use a gluten-free all-purpose flour blend in place of the all-purpose flour. Ensure that it contains xanthan gum or other binding agents to help the cake rise and hold its structure.

Can the cake be made in advance?

Yes, you can bake the cake a day ahead. Just wrap it in plastic wrap once it cools completely. Frost it the day of serving to keep it looking its best and ensuring the frosting stays intact.

What should I serve with this cake?

A scoop of vanilla ice cream or a dollop of whipped cream complements the richness of the cake beautifully. You might also consider pairing it with fresh berries for a contrast of flavors and colors!