There’s something undeniably magical about a rich chocolate cake, especially when it’s made with Guinness. This Guinness Chocolate Cake is a luscious dessert that combines the deep, robust flavors of stout beer with chocolate, resulting in an indulgently moist cake that’s hard to resist. The addition of sour cream makes it astonishingly tender, and who could ignore that velvety chocolate frosting? Its versatility suits both casual gatherings and special occasions alike, making it a perpetual crowd-pleaser.

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 first stumbled upon this treasure during a cozy gathering with friends, where a slice quickly went from “just a taste” to “please pass me another piece!” Each bite transports you to chocolate heaven, where the slight bitterness of the Guinness balances the cake’s sweetness. Trust me, once you’ve experienced this rich and moist chocolate cake, signed by the essence of Guinness, you won’t look at chocolate cake the same way again. Let’s get you baking this sumptuous treat!

Why You’ll Love This Recipe

Irresistible Flavor: The unique combination of stout and chocolate creates a deep flavor profile that’s beyond delightful.
Rich & Moist: Thanks to the sour cream and coffee, the texture is impossibly moist and tender.
Impressive Presentation: With its glossy frosting and rich color, this cake is perfect for celebrations or just making an ordinary day special.
Perfect for any occasion: Whether you’re celebrating a birthday, having a cozy night in, or attending a potluck, this cake is sure to wow your friends and family.
Make Ahead Friendly: The cake keeps well, making it great for prepping ahead of gatherings.

Ingredients You’ll Need

⅞ cup / 110 g all-purpose flour: Your baking foundation; stick with a quality brand for the best results.
⅞ cups / 175 g granulated sugar: Sweetness that enhances the chocolate flavor without overwhelming it.
½ cup / 45 g dutch-process cocoa powder: For a deeper chocolate flavor; if you can’t find Dutch-processed, regular cocoa will work too.
1 teaspoon baking powder: This will give your cake a beautiful rise.
¼ teaspoon baking soda: Works in tandem with the acidity of the sour cream for the ideal texture.
¼ teaspoon fine sea salt: Enhances the flavor of the cake, making every bite delicious.
⅓ cup / 80 g full fat sour cream: Moisture and richness; don’t substitute with low-fat!
¼ cup / 56 g vegetable oil: Ensures the cake is moist and tender; avoid olive oil for a more neutral flavor.
1 large egg, at room temperature: Helps bind everything and contributes to the cake’s structure.
2 teaspoons vanilla extract: A lovely flavor booster; opt for pure vanilla for the best impact.
Scant ½ cup / 100 g hot brewed coffee or hot water: Intensifies the chocolate flavor without making the cake taste like coffee; hot is key for the mixing.
⅓ cup / 80 g heavy cream: For the luscious frosting that tops this cake.
¼ cup / 56 g unsalted butter, cut into chunks: Balances the sweetness in the frosting; unsalted ensures we control the saltiness.
2 oz / 56 g good quality dark chocolate (60-70%), finely chopped: Adds depth to the frosting; choose a chocolate you enjoy eating on its own.
⅓ cup / 67 g granulated sugar: Added sweetness for the frosting, balancing the rich chocolate elements.
⅓ cup / 30 g dutch-process cocoa powder, sifted: Essential for frosting that’s both chocolatey and smooth
⅓ cup / 80 g full fat sour cream, at room temperature: Similar to the cake batter, this allows for a smooth finish in the frosting.
1 teaspoon vanilla extract: Enhance the frosting’s flavor; again, pure is preferred.
Pinch fine sea salt: To elevate and balance the sweetness.

How to Make Guinness Chocolate Cake | Rich Moist Chocolate Cake

Preheat Oven: Start by preheating your oven to 325°F. Prepare an 8-inch round baking pan by lightly buttering or greasing the bottom and sides, then line the base with a round of parchment paper for easy removal later.

Combine Dry Ingredients: In a large mixing bowl, whisk together the ⅞ cup all-purpose flour, ⅞ cups granulated sugar, ½ cup Dutch-process cocoa powder, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon fine sea salt until fully blended. This ensures a uniform texture in your cake.

Mix Wet Ingredients: In another bowl (or a 2-cup glass measuring cup), whisk together the ⅓ cup sour cream, ¼ cup vegetable oil, 1 large egg (at room temperature), and 2 teaspoons vanilla extract until everything is combined nicely.

Combine Mixtures: Create a well in the center of your dry ingredients. Pour in the sour cream mixture and stir gently until nearly combined, leaving just a few streaks of dry ingredients.

Incorporate Coffee or Water: While the batter is still slightly chunky, pour in your scant ½ cup of hot brewed coffee or hot water. Stir until the mixture is smooth; it may seem too thin, but don’t worry—it’ll thicken nicely during baking.

Bake the Cake: Pour your velvety batter into the prepared pan, smoothing the top for even baking. Bake for about 35 to 40 minutes, until the center feels springy and a toothpick inserted comes out clean with just a few moist crumbs attached.

Cool the Cake: Once baked, remove the cake from the oven and allow it to cool on a wire rack until the pan is cool enough to handle. Gently invert the cake onto the rack to cool completely.

Make the Frosting: In a small saucepan, combine ⅓ cup heavy cream and ¼ cup unsalted butter. Heat over medium, stirring gently until the butter melts, then remove from heat. Add in your 2 oz finely chopped dark chocolate, stirring until completely melted.

Incorporate Sugar and Cocoa: Now, whisk in ⅓ cup granulated sugar, ⅓ cup sifted Dutch-process cocoa powder, and a pinch of fine sea salt until incorporated. Your mixture may appear slightly grainy—it’s okay!

Finalize Frosting: Add in another ⅓ cup room temperature sour cream and 1 teaspoon vanilla extract, whisking until your frosting is smooth and shiny. Set it aside to cool until it reaches a spreadable consistency, about 15 to 30 minutes.

Frost the Cake: Once the cake is completely cooled, retrieve your luscious chocolate frosting and generously spread it over the top. Use the back of a spoon or an offset spatula to create beautiful swirls.

Slice & Enjoy: Cut into generous slices, serve them up, and delight in the smiles! This decadent dessert will keep for a few hours at room temperature, or longer in the fridge—just remember to store leftovers in an airtight container.

Storing & Reheating

This Guinness Chocolate Cake is best enjoyed fresh, but you can certainly store it to savor later. Keep it at room temperature for about two days, or refrigerate for up to a week in an airtight container. If you want to freeze it, slice it into pieces and wrap each slice thoroughly in plastic wrap; it will stay delightful for up to 3 months. When you’re ready to indulge again, just reheat in a low oven (300°F) for about 10 minutes, but note that while the flavor remains intact, the texture might change slightly.

Chef’s Helpful Tips

Temperature Matters: Use room temperature eggs and sour cream to ensure your batter incorporates smoothly and evenly.
Avoid Overmixing: Mix just until combined for a tender cake—overmixing can lead to a tougher texture.
Chocolate Choice: Invest in good quality dark chocolate for the frosting; it truly elevates the final tongue-coating richness.
Make Ahead: Bake the cake a day in advance if you wish; it actually becomes more moist and flavorful when left overnight.
Frosting Consistency: If your frosting feels too thick, a bit of heavy cream can be added to bring it to your desired consistency.

This Guinness Chocolate Cake is more than just a dessert; it embodies rich flavors and moist texture that can turn any ordinary moment into something special. It’s easy enough for a casual weekend, yet impressive enough for a celebration. Don’t be shy—experiment with different toppings, or serve it alongside a scoop of vanilla ice cream for added indulgence. I can’t wait for you to whip up this masterpiece in your kitchen!

Recipe FAQs

Can I use another type of beer instead of Guinness?

Absolutely! While Guinness gives a rich flavor, you can experiment with other stouts or even porters for a different twist. Just stay away from very hoppy beers, as they may alter the flavor profile too much.

What can I substitute for sour cream?

You can use Greek yogurt or a buttermilk substitute if you’re looking for alternatives. Both will help keep the cake moist, though the flavor will be slightly different.

How do I ensure my cake bakes evenly?

Make sure to use room temperature ingredients and avoid opening the oven door until the cake is at least halfway done to prevent it from sinking. Additionally, you can rotate the pan halfway through the baking time if your oven has hot spots.

Can I make this cake gluten-free?

Yes, you can swap the all-purpose flour for a 1:1 gluten-free baking blend. Just be sure to double-check the other ingredients for any hidden gluten sources!

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Guinness Chocolate Cake | Rich Moist Chocolate Cake

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Author: Anna
Prep Time: N/A
Cook Time: 120 minutes
Total Time: 0 hours
Yield: N/A
Category: Desserts
Method: Baking
Cuisine: American

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Description

Enjoy the delightfully rich flavor of this Guinness Chocolate Cake. With simple prep and ingredients like cocoa powder and sour cream, this cake is the perfect dessert for gatherings or a sweet indulgence at home.

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 your oven to 325 degrees F. Lightly butter or grease an 8-inch round baking pan and line the bottom with parchment paper.
In a mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk the sour cream, vegetable oil, egg, and vanilla until fully blended. Create a well in the center of the dry ingredients and pour in the sour cream mixture. Stir gently until almost combined, ensuring some dry streaks remain.
Add the hot brewed coffee or water to the mixture and stir until smooth. It may seem very runny initially but will come together. A whisk can help if you encounter any lumps.
Pour the batter into the prepared baking pan, spreading it evenly across the surface.
Bake for 35 to 40 minutes, until the center springs back when touched and a toothpick inserted comes out with a few moist crumbs. Let it cool on a wire rack until the pan is cool enough to handle, then invert the cake to cool completely.

Notes

Ensure all ingredients are at room temperature for the best results.
For a richer flavor, use high-quality cocoa powder and dark chocolate.
Store any leftovers tightly wrapped at room temperature for up to three days.