Guinness chocolate cake

Name: Guinness Chocolate Cake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1.25 cup Guinness Stout; 0.5 cup Unsalted Butter (softened); 0.75 cup Unsweetened Cocoa Powder; 2 cup Granulated Sugar; 2 large Eggs; 1.5 teaspoon Baking Soda; 0.5 teaspoon Baking Powder; 1 teaspoon Salt; 2 cup All-Purpose Flour; 8 ounce Cream Cheese (softened, for frosting); 0.5 cup Powdered Sugar (for frosting); 1 teaspoon Vanilla Extract (for frosting)

Jump to Recipe Print Recipe

Oh, this cake! It’s one of those recipes that feels like a warm hug on a chilly day, or a perfect little indulgence when you just need something a little *extra*. I remember the first time I tried making a Guinness Chocolate Cake. I was aiming for something sophisticated, a bit of a showstopper for a dinner party, and let me tell you, this one did NOT disappoint. It’s got this incredible depth of flavor, a moist crumb that just melts in your mouth, and a hint of that malty goodness from the stout that you just can’t get anywhere else. Honestly, if you’ve ever had a really good chocolate cake, this one takes it up a notch, and then maybe another. It’s one of my absolute go-to recipes when I’m craving something truly special but still want something that doesn’t require a degree in pastry. It’s a winner, hands down.

What is Guinness Chocolate Cake?

So, what exactly is this magical creation? Well, at its heart, it’s a rich, dark Chocolate Cake that gets a significant flavor boost from Guinness stout. Don’t worry, it doesn’t taste like beer! The stout is really there to enhance the chocolate flavor, adding a subtle malty depth and contributing to an unbelievably moist texture. Think of it as the secret ingredient that elevates a good chocolate cake to an extraordinary one. The stout reacts with the cocoa powder and other ingredients in a way that just creates this dense, fudgy, yet tender crumb. It’s less about the beer taste and more about the complex, almost caramelized notes it brings to the party. It’s basically a decadent chocolate lover’s dream with a grown-up twist, and it’s surprisingly simple to pull off.

Why you’ll love this recipe?

There are so many reasons why this Guinness chocolate cake has earned a permanent spot in my recipe binder. First off, the flavor is just out of this world. It’s intensely chocolatey, with that unique, subtle malty undertone from the stout that makes it so memorable. It’s not just sweet; it has a complexity that I just adore. Then there’s the texture. It’s incredibly moist and tender, almost fudgy, which is fantastic because dry cake is just a tragedy, right? And surprisingly, it’s not as complicated as you might think. I can whip this up on a weeknight when a craving strikes, or I can make it ahead for a special occasion. The ingredients are pretty standard pantry staples for me, making it quite budget-friendly too. Plus, it’s incredibly versatile! I love it on its own, but it’s also incredible with a dollop of Whipped Cream or a rich chocolate ganache. What I truly love most about this recipe, though, is how it always impresses. People always ask what makes it so special, and it’s just this perfect marriage of simple ingredients and a touch of stout magic. It’s the kind of cake that makes you feel like a baking pro, even if you’re just starting out.

How do I make Guinness chocolate cake

Quick Overview

Making this Guinness Chocolate Cake is a straightforward process that’s mostly about mixing wet and dry ingredients separately and then combining them. The key is to not overmix once you bring everything together. We’ll start by preheating the oven and prepping our pan, then whisking our dry ingredients, followed by our wet ingredients. Then, it’s a gentle mix, a quick bake, and a delicious cake emerges. The stout really works its magic here, ensuring a wonderfully moist and flavorful cake that’s a breeze to create. It’s really designed to be foolproof, even if you’re not an experienced baker.

Ingredients

For the Main Batter
You’ll need about 1 ½ cups all-purpose flour, sifted, to ensure a light and airy texture. Make sure it’s fresh! Then, 1 ½ cups granulated sugar for that perfect sweetness. For the deep chocolate flavor, ½ cup unsweetened cocoa powder is essential – Dutch-processed cocoa works wonderfully here for a darker color and smoother taste. I always add 1 ½ teaspoons of baking soda to help with the rise and reaction with the stout, and ½ teaspoon of salt to balance all those sweet and rich flavors. The star, of course, is 1 cup of Guinness stout – it’s best if it’s at room temperature so it incorporates easily. You’ll also need ½ cup of unsalted butter, melted and slightly cooled. Then, 2 large eggs, at room temperature, which helps them emulsify better. And finally, ½ cup of buttermilk, also at room temperature – this adds tenderness and that lovely tang. A teaspoon of vanilla extract rounds out the flavors beautifully.

For the Filling:
While this cake is amazing on its own, I sometimes like to add a simple, luscious filling. You’ll need about 4 ounces of Cream Cheese, softened, for a tangy contrast. Then, ½ cup of powdered sugar, sifted, to sweeten it gently. And just a splash of vanilla extract to enhance the flavor. For a chocolate version, you can add a couple of tablespoons of cocoa powder to this mixture, or even a bit of melted chocolate.

For the Glaze:
A simple glaze ties everything together. You’ll need 1 cup of powdered sugar, sifted. Then, 2-3 tablespoons of milk or cream – start with 2 and add more if needed to reach your desired drizzling consistency. A teaspoon of vanilla extract is a nice touch here too. For a Guinness-infused glaze, you can swap out some of the milk with a tablespoon or two of Guinness.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350 degrees F (175 degrees C). This is super important for even baking. I like to use a 9-inch round cake pan or an 8×8 inch square pan. Grease it really well with butter or cooking spray, then dust it lightly with flour or cocoa powder, tapping out any excess. This ensures your beautiful cake won’t stick. I’ve learned the hard way that a well-greased pan is a cake saver!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the sifted flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Whisking them thoroughly ensures that all the leavening agents and cocoa are evenly distributed, which means no surprise pockets of baking soda or dry cocoa in your finished cake. Give it a good whisk until everything looks uniform.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the Guinness stout, melted butter, room temperature eggs, buttermilk, and vanilla extract. Make sure your eggs and buttermilk are at room temperature; it really helps everything combine smoothly and prevents the butter from solidifying when it hits the cooler liquids. Whisk until everything is well combined and looks nicely emulsified.

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or a spatula, mix just until everything is *barely* combined. It’s okay if there are a few small lumps – seriously, don’t overmix! Overmixing develops the gluten in the flour, which can lead to a tough cake. We want tender and moist, so just mix until you don’t see any dry streaks of flour. This is where the magic starts.

Step 5: Prepare Filling

If you’re adding a filling, now’s the time to whip it up. In a small bowl, beat the softened cream cheese with the sifted powdered sugar until smooth and creamy. Stir in the vanilla extract. If you want a chocolate filling, mix in a couple of tablespoons of cocoa powder. Set this aside. It should be thick enough to hold its shape when spread.

Step 6: Layer & Swirl

Pour about half of the cake batter into your prepared pan. If you’re using a filling, dollop spoonfuls of the cream cheese mixture evenly over the batter. Then, carefully pour the remaining cake batter over the top. If you want a swirled effect, you can gently run a knife or skewer through the batter and filling. Don’t overdo it, or you’ll just mix it all together. A few gentle swirls are perfect for creating little pockets of creamy goodness.

Step 7: Bake

Pop the pan into your preheated oven. Bake for about 30-35 minutes for a round pan, or 35-40 minutes for a square pan. The best way to check if it’s done is to insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, it’s ready. If there’s wet batter, give it a few more minutes. Oven temperatures can vary, so keep an eye on it!

Step 8: Cool & Glaze

Once baked, take the cake out of the oven and let it cool in the pan for about 10-15 minutes. This helps it firm up so it doesn’t fall apart when you try to remove it. Then, carefully invert it onto a wire rack to cool completely. While the cake is cooling, whisk together the powdered sugar, 2 tablespoons of milk or cream, and vanilla extract for the glaze. Add more liquid a teaspoon at a time if you want a thinner glaze. Once the cake is totally cool, drizzle the glaze over the top, letting it drip down the sides. This is my favorite part – the anticipation!

Step 9: Slice & Serve

Once the glaze has set a bit, slice your beautiful Guinness chocolate cake. I love using a sharp knife to get clean cuts. The aroma is absolutely divine at this point. Serve it at room temperature for the best texture and flavor. It’s perfect on its own, but a little dusting of powdered sugar or a dollop of whipped cream is always welcome.

What to Serve It With

This Guinness chocolate cake is so wonderfully versatile, it fits in everywhere! For a cozy breakfast, I love serving a smaller slice with a strong, black coffee. The richness of the cake and the boldness of the coffee are just a perfect pairing to start the day. For a more elegant brunch, I’ll cut it into smaller, square portions and arrange them nicely on a platter, perhaps with some fresh berries like raspberries or strawberries on the side to add a pop of color and freshness. It’s a delightful treat that feels a little decadent for a weekend spread. As a dessert, it truly shines. It’s magnificent on its own, but imagine it with a scoop of high-quality vanilla bean ice cream melting into the dark chocolate, or a luxurious chocolate ganache drizzled over the top. It’s also fantastic with a glass of red wine or, naturally, another small glass of Guinness for the truly dedicated! For those cozy snack moments, maybe on a rainy afternoon, a generous slice with a mug of hot chocolate or a creamy latte is pure bliss. My family usually devours it with just a simple glass of milk; that’s often their preferred way to enjoy it, and honestly, it’s hard to beat that classic combination.

Top Tips for Perfecting Your Guinness Chocolate Cake

Over the years, I’ve picked up a few tricks that make this Guinness chocolate cake consistently amazing. First, for the cocoa powder, I really recommend using a good quality Dutch-processed cocoa. It gives the cake a deeper, darker color and a smoother, less bitter chocolate flavor. It makes a real difference! When it comes to mixing the batter, the golden rule is: don’t overmix. Seriously, once the wet and dry ingredients meet, just mix until they’re *barely* combined. A few little lumps are actually fine and lead to a more tender cake. Overmixing is the enemy of a moist crumb! For the Guinness, make sure it’s not ice cold; room temperature or even slightly warm is best. This helps it incorporate smoothly into the batter. If you’re using the cream cheese filling, make sure your cream cheese and eggs are also at room temperature. This ensures they blend beautifully without creating lumps or a greasy texture. I learned this the hard way after a lumpy filling incident! For the glaze, the consistency is key. Start with the lower amount of liquid and add more just a teaspoon at a time until you get a nice drizzling consistency. You want it thick enough to coat, but thin enough to flow. If you accidentally make it too thin, just whisk in a little more sifted powdered sugar. For baking, always trust the toothpick test. Ovens can be finicky, so looking for that clean toothpick is your most reliable indicator of doneness. And remember to let the cake cool completely before glazing; otherwise, the glaze will just melt right off. I’ve tried making this with different milk options, and while buttermilk is my favorite for tenderness, whole milk works in a pinch, but the texture might be slightly less delicate. For an extra boost of flavor, some people like to add a shot of espresso to the batter – it really intensifies the chocolate!

Storing and Reheating Tips

This Guinness chocolate cake is quite forgiving when it comes to storage, which is a huge plus for me. If you’ve glazed it and want to keep it at room temperature, it should be perfectly fine for up to 2 days. Just make sure it’s covered tightly with plastic wrap or stored in an airtight container to prevent it from drying out. The glaze helps seal in moisture, which is great. If you think you’ll need longer, or if your kitchen is particularly warm, popping it into the refrigerator is a good idea. In the fridge, it will keep well for up to 4-5 days. I usually store it in an airtight container. Just be aware that refrigeration can sometimes slightly firm up the cake, so I always recommend letting it come back to room temperature for about 20-30 minutes before serving for the best texture and flavor. If you want to freeze it, it’s best to do so *before* glazing. Wrap the cooled, unfrosted cake tightly in a couple of layers of plastic wrap, then a layer of aluminum foil. It can stay frozen for up to 2-3 months. To thaw, unwrap it and let it come to room temperature on a wire rack. Once thawed and at room temperature, you can then add your glaze. If you have leftover slices that are already glazed and you want to freeze them, do the same wrapping process, and then you can reheat them very gently in a low oven (around 300°F or 150°C) for a few minutes to soften them up a bit before serving.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make this gluten-free, you can substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend that contains xanthan gum. You’ll likely want to use about 1 ½ cups of the GF blend. Sometimes, gluten-free flours can make cakes a little more dense, so you might consider adding an extra teaspoon of baking soda for lift. I’ve also found that adding a little extra moisture, like a tablespoon more buttermilk or stout, can help keep it wonderfully moist. The baking time might vary slightly, so keep an eye on that toothpick test!

Do I need to peel the zucchini?

No, you absolutely do not need to peel the zucchini for this cake! Leaving the skin on actually adds extra fiber and nutrients, and it blends into the cake beautifully, you won’t even know it’s there. The skin also contributes to the moisture and tender texture of the final cake. Just make sure to wash your zucchini thoroughly before grating.

Can I make this as muffins instead?

Yes, you can definitely make this into muffins! It’s a fantastic idea for portion control or for sharing. You’ll want to fill your muffin liners about two-thirds full. The baking time will be significantly shorter, typically around 18-22 minutes at 350°F (175°C). Again, the toothpick test is your best friend here – check them early! You can then drizzle them with the glaze or just dust them with powdered sugar once cooled.

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the granulated sugar in the batter by ¼ cup. The Guinness and cocoa powder already provide a lot of rich flavor, so it won’t taste bland. For the glaze, you can also adjust the amount of powdered sugar or omit it altogether and just dust the cake with a little cocoa powder or powdered sugar.

What can I use instead of the glaze?

The glaze is lovely, but there are tons of other options! A simple dusting of powdered sugar is always elegant. You could also whip up a cream cheese frosting, a dark chocolate ganache, or even just serve it with a dollop of freshly whipped cream and some fresh berries. If you’re feeling adventurous, a drizzle of salted caramel sauce is absolutely divine with this cake.

Final Thoughts

This Guinness chocolate cake is more than just a recipe for me; it’s a little bit of magic I can conjure up in my own kitchen. It’s proof that sometimes, the most impressive desserts come from the simplest ideas, with just one thoughtful addition that elevates everything. The moist, tender crumb, the deep chocolate flavor with that subtle malty whisper, it’s just pure comfort and joy in every bite. I really hope you give this Guinness chocolate cake a try. It’s been a lifesaver for me on busy nights and a crowd-pleaser for every gathering. If you love chocolate, you’re going to adore this. And if you find yourself wanting to explore more rich, decadent chocolate creations, you might also enjoy my Fudgy Brownie recipe or my Chocolate Lava Cakes. They’re both wonderful in their own right! I can’t wait to hear what you think of this cake! Please leave a comment below and let me know how yours turned out, or if you tried any fun variations. Happy baking!

No ratings yet