Guinness Chocolate Cake is a rich and moist chocolate treat that takes traditional chocolate cake to new heights. This cake is deeply flavorful, thanks to the infusion of Guinness stout, which enhances the chocolate and adds a subtle depth that you simply can’t find in ordinary chocolate cakes. The combination of rich cocoa and the stout creates a magical reaction, resulting in a cake that is not only perfectly moist but also with a luxurious texture that melts in your mouth.

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 remember the first time I baked this chocolate sensation; I was looking for something to impress my friends at a dinner party. When I pulled it out of the oven, the rich aroma enveloped my kitchen, drawing everyone in. One bite was all it took for them to declare it the star of the evening. Whether you’re celebrating a special occasion or just craving something chocolatey, this cake delivers on all fronts. So let’s roll up our sleeves and dive into the delicious world of Guinness Chocolate Cake!

Why You’ll Love This Recipe

Irresistible Flavor: The combination of cocoa and Guinness creates a depth that’s rich without being overly sweet.
Super Moist Texture: The addition of sour cream keeps this cake incredibly moist and tender.
Impressive Appearance: With a luscious chocolate frosting, it looks as good as it tastes, perfect for gatherings.
Versatile Enjoyment: This cake is great for any occasion, from birthdays to simply a casual afternoon treat.
Easy to Make: Simple steps and ingredients mean that even beginner bakers can shine here!

Ingredients You’ll Need

⅞ cup / 110 g all-purpose flour: This forms the cake’s structure. Be sure to measure it correctly for the best results.
⅞ cups / 175 g granulated sugar: Added for sweetness and moisture; you can substitute with brown sugar for a deeper flavor.
½ cup / 45 g dutch-process cocoa powder, sifted: This cocoa gives the cake a rich, deep chocolate flavor. Ensure it’s sifted to avoid clumps.
1 teaspoon baking powder: This helps the cake rise, creating a fluffy texture.
¼ teaspoon baking soda: Slightly alkaline, it aids in achieving that perfect moistness and rise.
¼ teaspoon fine sea salt: Enhances the flavors in the cake.
⅓ cup / 80 g full-fat sour cream: Adds moisture and a slight tang to the cake, preventing it from being dry.
¼ cup / 56 g vegetable oil: Keeps the cake moist. Olive oil can be a good substitute for a fruitier flavor.
1 large egg, at room temperature: Eggs add richness and stability; at room temp, they blend better.
2 teaspoons vanilla extract: For depth of flavor; opt for pure vanilla for the best taste.
Scant ½ cup / 100 g hot brewed coffee or hot water: This enhances the chocolate flavor, so don’t skip it!
⅓ cup / 80 g heavy cream: Used in the frosting to give it a luscious consistency.
¼ cup / 56 g unsalted butter, cut into chunks: Provides richness in the frosting; always use unsalted to control the flavor.
2 oz / 56 g good quality dark chocolate (60-70%), finely chopped: Choose a quality chocolate for a richer taste.
⅓ cup / 67 g granulated sugar (for frosting): Will sweeten the frosting; can use powdered sugar for a smoother texture.
⅓ cup / 30 g dutch-process cocoa powder, sifted (for frosting): This gives the frosting its beautiful chocolate flavor.
⅓ cup / 80 g full-fat sour cream, at room temperature (for frosting): Adds creaminess and tanginess to the frosting.
1 teaspoon vanilla extract (for frosting): Just like in the cake batter, this enhances flavor.
Pinch of fine sea salt: Balances the sweetness of the frosting.

How to Make Guinness Chocolate Cake | Rich Moist Chocolate Cake

Preheat the Oven: Start by preheating your oven to 325 degrees F. Grab an 8-inch round baking pan, lightly butter or grease the bottom and sides, and line it with a round of parchment paper for easy release later.

Combine Dry Ingredients: In a large bowl, whisk together ⅞ cup of all-purpose flour, ⅞ cups of granulated sugar, ½ cup of dutch-process cocoa powder, 1 teaspoon of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of fine sea salt until evenly mixed.

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 (at room temperature), and 2 teaspoons of vanilla extract until the mixture is smooth and fully mixed.

Combine Ingredients: Create a well in the center of the dry ingredients and pour in the sour cream mixture. Stir gently until nearly combined, leaving a few streaks of dry ingredients visible.

Incorporate Coffee or Water: Carefully pour in scant ½ cup of hot brewed coffee or hot water and stir until the batter is completely smooth. The batter might look runny, but that’s perfectly fine!

Bake: Pour the batter into your prepared pan, spreading it evenly. Bake in the oven for 35 to 40 minutes, or until the center feels springy and a toothpick inserted near the center comes out with just a few moist crumbs—no gooey batter!

Cool: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes, then invert it onto a wire rack, removing the parchment paper to cool completely.

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

Melt the Chocolate: Remove the saucepan from the heat and add the 2 oz of finely chopped dark chocolate. Stir until completely melted. If it doesn’t melt completely, you can heat it on a low burner for a few seconds more.

Add Dry Ingredients to Frosting: Whisk in ⅓ cup of granulated sugar, ⅓ cup of dutch-process cocoa powder, and a pinch of fine sea salt. The mixture will be slightly grainy at this point but don’t worry!

Finish the Frosting: Next, add in ⅓ cup of full-fat sour cream and 1 teaspoon of vanilla extract. Whisk vigorously until the frosting is smooth and shiny. Let it cool for about 15 to 30 minutes, stirring occasionally, until spreadable.

Frost the Cake: Generously spread the frosting onto the cooled cake using the back of a spoon or an offset spatula for a smooth finish.

Slice & Serve: Slice the cake, serve it up, and enjoy! It’s best served at room temperature; however, you can refrigerate any leftovers in an airtight container for up to 5 days.

Storing & Reheating

To enjoy your Guinness Chocolate Cake over several days, you can store it at room temperature for a few hours, but be sure to refrigerate any leftovers in an airtight container, where it will stay fresh for about 5 days. If you’ve got extra slices, you can even freeze them for up to 3 months. Wrap each slice tightly in plastic wrap and place it in a freezer bag. When you’re ready to indulge again, just let it thaw in the refrigerator overnight or pop it in the microwave for a few seconds until warmed through. Just be aware that the texture may change slightly after freezing, but a quick warm-up will bring that moistness back!

Chef’s Helpful Tips

Avoiding Overmixing: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense cake.
Room Temperature Ingredients: Ensure your sour cream and egg are at room temperature to prevent lumps and create a smooth batter.
Test for Doneness: Always stick a toothpick near the center—if it comes out with only a few moist crumbs, the cake is ready.
Sifting Cocoa and Sugar: Sifting cocoa powder and granulated sugar prevents clumping, which helps create a smooth batter and frosting.
Flavor Options: Feel free to add a splash of espresso powder or coffee to the frosting for an enhanced chocolate flavor.

Guinness Chocolate Cake offers the perfect blend of rich chocolate flavor and moist texture, making it ideal for celebrations or simply to satisfy those chocolate cravings. Don’t hesitate to experiment with flavors and presentation styles to make it your own! I hope you dive into this delicious cake soon, and may every slice bring you joy!

Recipe FAQs

Can I substitute the Guinness with something else?

Absolutely! While Guinness provides a unique flavor, you can substitute it with any dark beer for a similar effect. Alternatively, use a non-alcoholic stout for the same rich flavors without the alcohol.

How can I make this cake gluten-free?

To make a gluten-free version, swap out the all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum. Carefully check to ensure that all other ingredients are gluten-free, particularly any processed options like baking powder.

Can I use a different frosting recipe?

Of course! While the chocolate sour cream frosting is a delicious option, feel free to top it with cream cheese frosting or even a simple dusting of powdered sugar to keep it light if you prefer.

How do I make the cake ahead of time?

You can bake the cake a day in advance. Just ensure it’s completely cooled, then wrap it tightly in plastic wrap to maintain moisture. The frosting can also be made ahead and stored in the fridge—just allow it to come to room temperature and rewhip before frosting the cake.

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Guinness Chocolate Cake | Rich Moist Chocolate Cake

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Author: Peter
Prep Time: Unknown
Cook Time: 120 minutes
Total Time: 0 hours
Yield: 8 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Guinness Chocolate Cake combines rich cocoa and creamy sour cream for a decadent treat that’s simple to prepare. Perfect for gatherings or special occasions, this cake is sure to impress with its moist texture and chocolatey goodness!

Ingredients

Scale

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

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Instructions

Preheat the oven to 325°F (163°C). Grease an 8-inch round baking pan and line the bottom with parchment paper.
In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
In a separate bowl or measuring cup, combine sour cream, vegetable oil, egg, and vanilla. Mix until fully combined. Create a well in the dry ingredients and pour in the sour cream mixture. Stir gently until just a few dry streaks remain.
Pour in the hot coffee or water and mix until the batter is smooth, which may take a bit of whisking.
Transfer the batter into the prepared baking pan, smoothing it into an even layer.
Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the pan on a wire rack until cool enough to handle, then invert onto the rack to cool completely.

Notes

Ensure all ingredients are at room temperature for the best results.
Sifting the cocoa powder helps avoid lumps and blends evenly into the batter.
Store any leftovers in an airtight container at room temperature.