Guinness Chocolate Cake | Rich Moist Chocolate Cake
Who can resist the allure of a rich and moist chocolate cake? If there’s one dessert that never fails to impress, it’s a classic chocolate cake. Between the decadent layers and the velvety chocolate frosting, this Guinness Chocolate Cake will have your taste buds dancing with joy. With a perfect balance of sweetness and a touch of that iconic stout, this cake is sure to create memorable moments for family gatherings, celebrations, or simply an indulgent night in.
Table of Contents
I first stumbled upon a Guinness-infused dessert at a local bakery, and the combination of bitter stout and sweet chocolate was nothing short of revelatory. Now, I’m excited to share with you my take on this masterpiece! With simple ingredients and straightforward steps, this recipe is both approachable and guaranteed to impress your guests. The end result is a tender cake, oh-so-chocolatey, and absolutely delightful. You’ll want to make this cake over and over again!
Why You’ll Love This Recipe
- Simple & Quick: Just a little over two hours to make from start to finish.
- Irresistible Flavor: Deep, chocolatey richness paired with a subtle note of stout.
- Eye-Catching Appeal: Perfect for parties or as a showstopper dessert.
- Flexible Serving: Enjoy it for dessert, as a special snack, or even with morning coffee!
- Diet-Friendly Options: Easy to adapt for gluten-free alternatives if needed.
Ingredients You’ll Need
- ⅞ cup / 110 g all-purpose flour: A staple for that perfect, tender crumb. You can substitute with a gluten-free blend if needed.
- ⅞ cups / 175 g granulated sugar: Adds sweetness and moisture to balance the cocoa’s bitterness.
- ½ cup / 45 g Dutch-process cocoa powder, sifted: For a deep chocolate flavor that really shines; make sure it’s sifted to avoid lumps.
- 1 teaspoon baking powder: This leavening agent helps the cake rise beautifully.
- ¼ teaspoon baking soda: Works alongside baking powder for added lift.
- ¼ teaspoon fine sea salt: Just a pinch adds balance to the sweetness.
- ⅓ cup / 80 g full-fat sour cream: Creates a rich and moist texture; plain yogurt can be used as a substitute.
- ¼ cup / 56 g vegetable oil: Keeps the cake moist; melted coconut oil works well too.
- 1 large egg, at room temperature: Eggs should be at room temp for even mixing and better texture.
- 2 teaspoons vanilla extract: Enhances the chocolate flavor beautifully.
- Scant ½ cup / 100 g hot brewed coffee or hot water: Adds depth to the chocolate flavor; brewing coffee intensifies the taste.
- ⅓ cup / 80 g heavy cream: For a creamy frosting that coats beautifully.
- ¼ cup / 56 g unsalted butter, cut into chunks: Adds richness to the frosting; allow it to soften to room temperature before use.
- 2 oz / 56 g good quality dark chocolate (60-70%), finely chopped: Elevates the frosting with a luxurious finish.
- ⅓ cup / 67 g granulated sugar: Sweetens the frosting without being overly so.
- ⅓ cup / 30 g Dutch-process cocoa powder, sifted: For that fudgy, chocolatey frosting.
- ⅓ cup / 80 g full-fat sour cream, at room temperature: Ensures the frosting is rich and creamy.
- 1 teaspoon vanilla extract: For that perfect hint of flavor.
- Pinch of fine sea salt: Again, this enhances flavor; don’t skip it!
How to Make Guinness Chocolate Cake | Rich Moist Chocolate Cake
Preheat Oven: Start by preheating your oven to 325 degrees F. This gives the cake an even rise right from the get-go. Lightly butter or grease the bottom and sides of an 8-inch round baking pan and line the bottom with parchment paper for easy removal.
Combine Dry Ingredients: In a mixing bowl, whisk together ⅞ cup of all-purpose flour, ⅞ cups of granulated sugar, ½ cup of sifted Dutch-process cocoa powder, 1 teaspoon of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of fine sea salt. This dry mixture sets the foundation for your cake.
Mix Wet Ingredients: In another bowl, or a 2-cup glass measuring cup, whisk together ⅓ cup of full-fat sour cream, ¼ cup of vegetable oil, 1 large egg, and 2 teaspoons of vanilla extract until well-combined. This mixture adds moisture and flavor to your cake.
Combine Wet & Dry: Create a well in the center of the dry ingredients and pour in the sour cream mixture. Stir gently until nearly incorporated, leaving just a few streaks of dry ingredients for the next step.
Incorporate Coffee or Water: Pour in scant ½ cup of hot brewed coffee or hot water, and stir until smooth. Don’t worry if the batter looks a little sloppy—it’s all part of the magic! If needed, use a whisk to help combine everything.
Prepare for Baking: Pour the cake batter into your prepared pan, ensuring it’s level and smooth on top.
Bake the Cake: Pop your cake into the oven and bake for 35 to 40 minutes. You’ll know it’s done when the center is springy and a toothpick inserted near the center comes out with just a few moist crumbs (not gooey batter). Remove it and let it cool on a wire rack until the pan is cool enough to touch, then invert the cake onto another rack to cool completely.
Make the Frosting: While the cake cools, combine ⅓ cup of heavy cream and ¼ cup of unsalted butter in a small saucepan. Stir gently over medium heat until the butter melts. Remove from heat and stir in 2 oz of finely chopped dark chocolate. Keep stirring until completely melted—if it’s not melting fast enough, briefly return to low heat for about 30 seconds.
Whisk in Remaining Ingredients: Once the chocolate is melted, add ⅓ cup of granulated sugar, ⅓ cup of sifted cocoa powder, and a pinch of fine sea salt to the mix. Whisk until all the ingredients are incorporated and the mixture resembles a slightly grainy brownie batter.
Finish with Sour Cream: Add ⅓ cup of room-temperature sour cream and 1 teaspoon of vanilla extract, whisking until the frosting is smooth and shiny. Set aside and let it cool until slightly thickened and spreadable—this usually takes about 15 to 30 minutes, depending on your kitchen temperature.
Spread the Frosting: Once your cake is completely cool, generously spread the luscious frosting on top. Use the back of a spoon or an offset spatula to create beautiful swirls.
Serve & Enjoy: Slice your masterpiece and enjoy! The cake can hold at cool room temperature for a few hours; otherwise, refrigerate until serving. Trust me, leftovers (if there are any!) can be stored in an airtight container in the fridge for up to 5 days.
Storing & Reheating
To store your leftover Guinness Chocolate Cake, keep it covered at room temperature for a few hours or refrigerated for up to 5 days in an airtight container. If you want to keep it longer, it can be frozen for up to 3 months—just ensure it’s wrapped well to prevent freezer burn. To reheat, pop individual slices in the microwave for about 15-20 seconds. Note that textures may change slightly, so refreshing with a scoop of ice cream or a dollop of whipped cream can make it all better.
Chef’s Helpful Tips
- To prevent drying out, avoid over-baking the cake; start checking for doneness around the 35-minute mark.
- Ingredients like eggs and sour cream should be at room temperature for better emulsification and texture.
- If the frosting seems too thin, giving it a little extra time to cool should help it thicken up.
- Sift your cocoa powder to avoid lumps—it only takes a minute and makes a world of difference!
- For an extra depth of flavor, consider adding a splash of Irish cream liqueur to your frosting.
I can hardly wait for you to try this recipe. It’s a true crowd-pleaser that boasts both a rich flavors and a delightful texture. I encourage you to play around with the ingredients, maybe using different types of chocolate or mixing in some nuts for added crunch. What’s most important is that you enjoy the baking process and the taste of this beautiful Guinness Chocolate Cake as much as I do!
Recipe FAQs
Can I use a different type of beer instead of Guinness?
Absolutely! While Guinness gives a rich flavor, you can also experiment with other stouts or dark beers. Just keep in mind that the flavor of the beer will influence the taste of your cake.
What can I use instead of sour cream?
Plain Greek yogurt or buttermilk can be good substitutes for sour cream. They will add similar moisture and tanginess to the cake.
How long does the cake last in the refrigerator?
When stored in an airtight container, the Guinness Chocolate Cake can be kept in the refrigerator for up to 5 days without losing flavor or moisture.
Can I make this as cupcakes instead of a cake?
Yes! You can use the same batter to make delicious cupcakes. Fill your cupcake liners about two-thirds full and bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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📖 Recipe Card
Guinness Chocolate Cake | Rich Moist Chocolate Cake
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: One 8-inch cake 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
This Guinness Chocolate Cake boasts an irresistible blend of rich chocolate and the depth of stout beer, creating a moist, flavorful dessert. Perfect for gatherings or a special treat at home, it’s easy to prepare and sure to please anyone with a sweet tooth.
Ingredients
- 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
Instructions
- Preheat oven to 325 degrees F. Lightly butter or grease the bottom and sides of an 8-inch round baking pan and line the bottom with parchment paper.
- In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together sour cream, oil, egg, and vanilla until well combined. Create a well in the center of the dry ingredients and pour the sour cream mixture in. Stir until just mixed, with a few dry streaks remaining.
- Pour in hot coffee or water and stir until smooth, using a whisk if necessary to combine.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35 to 40 minutes or until the center is springy and a toothpick inserted near the center comes out with a few moist crumbs. Let cool in the pan until it's cool enough to touch, then invert onto a wire rack to cool completely.
Notes
Make sure to measure your ingredients accurately for the best results.
Feel free to add a chocolate ganache topping for extra decadence.
Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
