When I smell Guinness and cocoa together, I travel straight back to my mom’s tiny kitchen where she kept a dented Guinness can in the pantry for “baking emergencies.” She taught me that a little beer makes a cake sing — it lifts the batter, deepens the chocolate, and gives a flavor that feels like a wink from an old friend. I still picture sunlight on her checked tablecloth while the house filled with warm, rich aromas. That’s why this Chocolate Guinness Cake feels like a hug: familiar, slightly grown-up, and impossible not to slice right away.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Total Time: 55–60 minutes
Why This Recipe is Awesome
This cake blends deep chocolate with a molasses-like note from the beer, so you get velvety crumb and a rich, fudgy bite without feeling weighed down. It stays moist for days, develops a glossy top and slightly crackled surface that snaps when you cut it — who doesn’t love crunchy edges and a soft center? It’s simple enough for a weeknight dessert and special enough for Sunday visitors. Plus, the aroma while it bakes? Irresistible. It’ll make your kitchen smell like a cozy pub, minus the cover charge.
Ingredients
For the Main Dish:
- 1 cup Guinness (or other stout)
- 1 cup (2 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 3/4 cup sour cream (or plain Greek yogurt)
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp kosher salt
For the Sauce / Garnish (if applicable):
- 1 cup powdered sugar (for dusting) or
- Optional cream cheese frosting: 8 oz cream cheese, softened; 1/2 cup (1 stick) unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract.
How I Make It
Step 1:
Preheat the oven to 350°F. Butter a 9-inch springform pan or line an 8×8-inch pan and dust with a little flour. In a medium saucepan over medium heat, combine the 1 cup Guinness and 1 cup butter. Warm until the butter melts and the mixture steams — you’ll see tiny bubbles and smell that malty, toffee-like scent. Stir in the 3/4 cup cocoa powder until smooth. Let this come to a gentle simmer for a minute, then remove from heat.
Step 2:
In a large bowl, whisk together 2 cups flour, 2 tsp baking soda, and 1/2 tsp salt. In another bowl, beat the 2 large eggs with 2 cups sugar, 3/4 cup sour cream, and 1 1/2 tsp vanilla until glossy. Pour the warm stout-chocolate mixture into the egg mixture slowly, whisking to keep eggs from scrambling. You’ll notice the batter loosen and give off a warm, cocoa steam — that’s the good stuff.
Step 3:
Fold the wet mixture into the dry ingredients with a spatula until just combined. Don’t overmix; a few streaks of flour are fine. The batter will be pourable and smell like molten chocolate with a hint of caramel. Pour into your prepared pan and smooth the top. Tap the pan on the counter once to settle the batter and pop any air bubbles.
Step 4:
Bake at 350°F for 35–40 minutes (for a 9-inch) or until a toothpick inserted near the center comes out with a few moist crumbs. The top should form a thin, slightly crackled crust and the edges will pull away a touch from the pan. Let the cake cool in the pan for 10 minutes, then run a knife around the edge and release the springform or invert the cake onto a wire rack.
Step 5:
Once cool, dust with powdered sugar or smear on the optional cream cheese frosting for a tangy contrast. Slice with a sharp knife, serve slightly warm or at room temperature. If you want a grown-up finish, drizzle a little warmed extra Guinness reduction or serve with a dollop of whipped cream.
Pro Tips
- Warm the Guinness and butter slowly so the butter melts evenly and the cocoa dissolves smoothly — no grainy pockets.
- If you’re using sour cream instead of Greek yogurt, keep it full-fat for the best texture and moisture.
- Room-temperature eggs blend better and give a smoother cake; take them out 30 minutes before baking.
- To check doneness, prefer the toothpick test over time alone — ovens vary wildly.
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
- Switch Guinness for another stout or a dark porter for similar depth; the flavor shifts slightly more roasty with a porter.
- Use coconut oil for butter (1:1) if you want dairy-free; expect a faint coconut note and slightly denser crumb.
- For a gluten-free version, use a 1:1 gluten-free flour blend; texture loosens a bit but remains delicious.
- Replace sour cream with plain Greek yogurt for a tangy, protein-rich swap — texture stays moist.
Variations & Tips
- Add 1/2 cup chopped dark chocolate to the batter for molten pockets.
- Stir in 1 tsp instant espresso powder to amplify chocolate without tasting “coffee.”
- Top with caramel and flaky sea salt for a salted-caramel twist.
- Make mini cakes in a muffin tin; reduce bake time to about 18–22 minutes.
- Kid-friendly: swap Guinness for strong brewed black tea or root beer for a similar lift without alcohol.
- Creative twist: fold in zested orange peel for a bright citrus-chocolate pairing.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake, cool completely, and wrap the cake tightly in plastic wrap. Store at room temperature for up to 2 days or refrigerate up to 5 days. Bring to room temperature before serving for best flavor.
- Can I double the recipe?
- Sure thing. Use two pans rather than one larger pan to keep bake time predictable. Check at the lower end of the time window and use the toothpick test.
- 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?
- Look for a thin, crackled top and slightly pulled-away edges. Insert a toothpick into the center — it should come out with a few moist crumbs, not raw batter. The cake will still feel slightly tender in the middle.
- What if I don’t have ingredient X?
- Out of cocoa? Use 4 oz unsweetened chocolate melted into the Guinness-butter mixture (reduce butter by 1 tbsp). No sour cream? Use full-fat Greek yogurt in the same amount.
How I Like to Serve It
I love this cake warm with a scoop of vanilla ice cream and a sprinkle of flaky sea salt — the contrast makes every bite sing. It pairs beautifully with strong coffee or, yes, another small glass of stout for dessert. For holidays, I add orange zest to the batter and serve with lightly whipped cream. This cake works for cozy weeknights, celebrations, and those days when you just need an afternoon pick-me-up.
Notes
- Store in an airtight container at room temperature for up to 2 days, refrigerate up to 5 days. Rewarm slices gently in a low oven or microwave for 10–15 seconds.
- If you ever bake meat, remember safe internal temps: 165°F for poultry, 145°F for whole cuts of pork and beef (rest before slicing).
Final Thoughts
Closing: Pull this cake from the oven, slice a big square, and share it with someone — or don’t. Either way, you just made something comforting and delicious. Go enjoy it.