My grandma taught me that the best cakes make the whole house smell like a cozy Irish pub—dark, sweet, and impossibly comforting. I still remember her whisking a can of stout into melted chocolate while humming, and the warm, malty aroma that filled the kitchen made every bad day melt away. This Guinness Chocolate Cake channels that exact feeling: deep chocolate, a whisper of beer bitterness that makes the chocolate taste even richer, and a tender crumb that begs for a dollop of cream. If you want a showstopper that feels both grown-up and homey, this is it—perfect for birthdays, St. Patrick’s Day, or any evening when you want to impress without fuss.
Quick Facts
- Yield: Serves 10
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
Why This Recipe is Awesome
This cake tastes like a grown-up chocolate hug. The Guinness layers deepen the chocolate flavor and keep the crumb unbelievably moist. The cake has slightly crisp edges, a tender, almost fudgy center, and a glossy ganache that makes it feel decadent without being fussy. It’s so easy even your oven can’t mess it up—just mix, pour, bake, and savor the intoxicating smell of chocolate and malt filling your kitchen.
Ingredients
For the Main Dish:
- 1 cup Guinness stout (room temperature)
- 3/4 cup unsalted butter, melted and slightly cooled
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1 cup sour cream (or plain Greek yogurt)
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp instant espresso powder (optional, boosts chocolate)
- 1 tsp vanilla extract
- 1/2 tsp salt
For the Sauce / Garnish (if applicable):
- 8 oz semi-sweet chocolate (chopped) and 3/4 cup heavy cream for a simple ganache
- Or: whipped cream and a dusting of cocoa for a lighter finish
How I Make It
Step 1:
Preheat the oven to 350°F and grease a 9-inch round pan (or line with parchment). In a small saucepan, warm the Guinness just until it steams—don’t boil. Pour the beer into a bowl and stir in the melted butter and espresso powder until shiny and fragrant. That malty, chocolatey aroma will hit you and you’ll grin—promise.
Step 2:
In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar. Make a well, then add the eggs, sour cream, and vanilla. Pour the Guinness-butter mixture into the dry ingredients and stir until just combined—don’t overmix. I stop when I still see a few streaks of cocoa; the batter will finish itself and stay tender.
Step 3:
Pour the batter into your prepared pan and smooth the top with a spatula. Slide it into the oven and listen for that quiet, steady baking whisper. The kitchen will smell like roasted chocolate and molasses—my favorite warning sign that magic is happening. Bake for 35 minutes to 40 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Step 4:
Let the cake rest in the pan for 10 minutes, then run a knife around the edge and turn it out onto a rack. While it cools, make the ganache: heat the heavy cream until it simmers, pour it over the chopped chocolate, wait a minute, then whisk until glossy. If the ganache gets too thick, warm it gently—don’t scorch.
Step 5:
Pour the ganache over the slightly-warm cake and spread it so it drips a bit down the sides. Let it set at room temperature for 20–30 minutes or chill briefly if you want a firmer finish. Serve with whipped cream, a sprinkle of flaky salt, or a scoop of vanilla ice cream. Watch people’s faces when they take the first bite—that slow, blissful chewing sound says it all.
Pro Tips
- Use room-temperature eggs for a silkier batter and even rise.
- If your batter seems too thick, don’t panic—add 1–2 tbsp milk or coffee to loosen it; cake still bakes beautifully.
- Prefer a denser, fudgier texture? Bake at 325°F for a few extra minutes and check at 40 minutes.
- Want deeper flavor? Make the batter a day ahead and refrigerate; bring to room temp before baking.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Replace sour cream with plain Greek yogurt for a tangy, slightly lighter cake.
- Swap butter for coconut oil to make it dairy-free—expect a subtle coconut note.
- Use a 1:1 gluten-free flour blend to make this gluten-free; texture stays moist but may be slightly crumblier.
- If you don’t have Guinness, use another dark stout or strong brewed coffee (kid-friendly swap).
Variations & Tips
- Add a tablespoon of orange zest to the batter for a bright, citrusy lift.
- Fold 1/2 cup chocolate chips into the batter for melty pockets of chocolate.
- Make it boozy: stir 2 tbsp Irish whiskey into the ganache for an adult-only glaze.
- Kid-friendly version: replace Guinness with root beer or strong brewed cocoa for the flavor without alcohol.
- Turn it into cupcakes: bake at 350°F for 18–22 minutes and watch closely.
- Creative twist: sprinkle toasted walnuts and flaky sea salt over the ganache for texture contrast.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake and keep it wrapped at room temperature for up to 2 days, or refrigerate up to 4 days. Store ganache separately and pour over just before serving for the freshest sheen.
- Can I double the recipe?
- Sure thing. Use two 9-inch pans or one 9×13 pan and adjust bake time: two pans will bake in the same time, a 9×13 may need 45–50 minutes. Check with a toothpick.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Insert a toothpick in the center: it should come out with a few moist crumbs, not raw batter. The edges will pull away slightly from the pan and the top will spring back when pressed gently.
- What if I don’t have ingredient X?
- Swap Guinness for strong brewed coffee or another stout; use Greek yogurt for sour cream; keep cocoa and chocolate ratios similar to maintain richness.
How I Like to Serve It
I love a thick slice with a scoop of vanilla ice cream or a big dollop of lightly sweetened whipped cream. For adults, a small glass of dessert wine or a cup of espresso pairs beautifully. This cake fits holiday tables, cozy movie nights, and celebrations where you want impressive flavor without fuss.
Notes
- Store covered at room temperature for 2 days or in the refrigerator for up to 4 days. Freeze slices wrapped tightly for up to 3 months.
- No meat temps apply here—just enjoy this chocolatey treat hot, warm, or room temp.
Final Thoughts
Closing: Go bake this cake, fill the house with that warm chocolate-and-malt scent, and then sit down with a big fork—your future self will thank you.