Rich, moist, and utterly indulgent, this Guinness Chocolate Cake is a fabulous treat that makes any occasion feel special. With each bite, you’ll be transported to a world where rich chocolate meets the unique depth of Guinness stout, creating a cake that’s not only soft and fluffy but also laced with an intriguing flavor. The inclusion of sour cream adds a lovely tang and moisture, while the dark chocolate frosting is the perfect crowning glory. Whether you’re celebrating a birthday, hosting a dinner party, or simply satisfying a chocolate craving, this cake is bound to impress.

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 still remember the first time I baked this cake; the aroma wafted through my kitchen and drew my family in like bees to honey. As the cake baked, I found myself eagerly anticipating the first slice, and when it finally came, I wasn’t disappointed. The experience of savoring this moist chocolate cake drizzled with rich frosting is simply unforgettable. The beauty of this recipe lies in its simplicity — it’s easy enough for a novice baker, yet sophisticated enough to wow your guests. So, why not roll up your sleeves and bring a little joy into your kitchen with this delectable cake? Your taste buds will thank you!

Why You’ll Love This Recipe

Simple & Quick: This cake takes just about 40 minutes to bake, making it a hassle-free dessert option.
Irresistible Flavor: The combination of cocoa powder and Guinness adds a depth of flavor that makes this cake truly unforgettable.
Eye-Catching Appeal: The dark chocolate frosting creates a stunning contrast against the cake’s tender crumb — a feast for the eyes and the palate!
Flexible Serving: Perfect for any occasion, whether it’s an after-dinner treat, a birthday cake, or a comforting snack.
Diet-Friendly Options: Easily adaptable to suit gluten-free or dairy-free diets with some ingredient swaps.

Ingredients You’ll Need

⅞ cup / 110 g all-purpose flour: Forms the foundation of your cake. Make sure to sift to avoid lumps.
⅞ cup / 175 g granulated sugar: Sweetens the cake and helps create a lovely texture.
½ cup / 45 g dutch-process cocoa powder: Provides a rich chocolate flavor that shines through.
1 teaspoon baking powder: Adds lift to the cake, ensuring it rises beautifully.
¼ teaspoon baking soda: Enhances the cake’s fluffiness and contributes to its light texture.
¼ teaspoon fine sea salt: Balances flavors, enhancing the sweetness of the sugar and richness of the chocolate.
⅓ cup / 80 g full-fat sour cream: Adds moisture and a slight tang, making the cake incredibly tender.
¼ cup / 56 g vegetable oil: Keeps the cake moist and contributes to its rich flavor.
1 large egg, at room temperature: Acts as a binding agent, providing structure.
2 teaspoons vanilla extract: Infuses a warm, sweet flavor throughout the cake.
Scant ½ cup / 100 g hot brewed coffee or hot water: Deepens the chocolate flavor and helps blend the batter effectively.
⅓ cup / 80 g heavy cream: Necessary for the velvety chocolate frosting.
¼ cup / 56 g unsalted butter, cut into chunks: Adds richness to the frosting and helps it set beautifully.
2 oz / 56 g good quality dark chocolate (60-70%), finely chopped: The star ingredient of the frosting, creating a luxurious texture.
⅓ cup / 67 g granulated sugar: Sweetens the frosting, making it perfectly balanced with the dark chocolate.
⅓ cup / 30 g dutch-process cocoa powder, sifted: Adds a complementary chocolate flavor to the frosting.
⅓ cup / 80 g full-fat sour cream, at room temperature: Ensures the frosting is luscious and rich.
1 teaspoon vanilla extract: Pulls the flavors together beautifully in the frosting.
Pinch fine sea salt: A tiny dose ensures the frosting is perfectly balanced.

How to Make Guinness Chocolate Cake | Rich Moist Chocolate Cake

Preheat Oven: Set your oven to 325 degrees F and lightly butter or grease the bottom and sides of an 8-inch round baking pan. Don’t forget to line the bottom with parchment paper to prevent sticking!

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

Mix Wet Ingredients: In another bowl or a 2-cup glass measuring cup, whisk together ⅓ cup full-fat sour cream, ¼ cup vegetable oil, 1 large egg, and 2 teaspoons vanilla extract until fully blended.

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

Add Coffee or Water: Slowly pour in the scant ½ cup of hot brewed coffee or hot water and stir until the batter is smooth. Don’t worry if it looks a bit sloppy at first — it’ll come together beautifully, just like magic!

Pour Batter: Transfer the cake batter into your prepared pan, spreading it into an even layer.

Bake: Pop it in the oven and bake for 35 to 40 minutes, or until the center springs back when gently pressed and a toothpick inserted comes out with just a few moist crumbs attached.

Cool the Cake: Once baked, let the cake cool in the pan for about 10 minutes. Then, invert it onto a wire rack to cool completely. Your kitchen will smell incredible!

Prepare Frosting: In a small saucepan, combine ⅓ cup heavy cream and ¼ cup unsalted butter over medium heat. Let it gently warm until the butter is melted, stirring occasionally.

Melt Chocolate: Remove from heat and stir in 2 oz of finely chopped good quality dark chocolate until fully melted. If necessary, return it to low heat for a few seconds while stirring to achieve that perfect melted chocolate texture.

Mix Sugar and Cocoa: Add ⅓ cup granulated sugar, ⅓ cup dutch-process cocoa powder, and a pinch of salt to the chocolate mixture, whisking until incorporated. It should resemble a slightly grainy brownie batter at this point.

Finish Frosting: Stir in ⅓ cup full-fat sour cream and 1 teaspoon vanilla extract. Whisk it all together until smooth and shiny, then let it cool for about 15 to 30 minutes, stirring occasionally to ensure even cooling.

Frost the Cake: Once cooled and thickened, generously spread the frosting atop the cooled cake using the back of a spoon or an offset spatula.

Serve: Slice, serve, and get ready for compliments! The cake holds well at room temperature for a few hours, then refrigerate any leftovers in an airtight container for up to 5 days.

Storing & Reheating

To store your cake, keep it at room temperature in a cool spot for up to a few hours. Any leftovers can be refrigerated in an airtight container for about 5 days. If you want to enjoy it later, you can freeze slices for up to 3 months. To refresh, let your cake thaw in the refrigerator overnight, then pop it in the microwave for a quick blast (about 10-15 seconds) to bring back some of its soft, fudgy goodness.

Chef’s Helpful Tips

Avoid overmixing your batter after incorporating the wet and dry ingredients; this helps maintain a tender crumb.
Use room temperature eggs and sour cream for better blending. Cold ingredients can lead to a lumpy batter.
If you want an extra layer of flavor, consider adding a splash of Irish cream liqueur to the frosting.
Ensure your frosting is at the right consistency before spreading; chilling it for a bit can make it easier to work with if it’s too thin.
For an added touch, garnish your frosted cake with chocolate shavings or a sprinkle of cocoa powder before serving.

This rich and moist Guinness Chocolate Cake exemplifies everything a cake should be: flavorful, comforting, and incredibly satisfying. With its unique combination of ingredients, every slice promises a delightful experience. Don’t hesitate to experiment a little with flavors or toppings to make it your own. Enjoy the process, and happy baking!

Recipe FAQs

Can I use a different type of beer in this cake?

Absolutely! While Guinness provides a rich, deep flavor, you can use any stout or even a porter, though the taste will vary slightly. Just keep in mind that lighter beers may not give you the same depth.

What if I don’t have sour cream?

If you’re out of sour cream, plain yogurt works as a great substitute. You can also make a simple replacement by mixing 1 tablespoon of lemon juice or vinegar with enough milk to make ⅓ cup, letting it sit for a few minutes.

How can I make this cake chocolate vegan?

For a vegan version, substitute the egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water. Use a plant-based sour cream and milk instead of dairy products, and replace the butter with a vegan alternative.

How do I know when the cake is done?

To check for doneness, insert a toothpick into the center of the cake. When it comes out with just a few moist crumbs attached (but no gooey batter), it’s ready. The edges should be slightly pulling away from the sides of the pan as well.

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Guinness Chocolate Cake | Rich Moist Chocolate Cake

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Author: Peter
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

This Guinness Chocolate Cake is all about rich, moist indulgence! Made with cocoa powder, sour cream, and a hint of coffee, it’s perfect for chocolate lovers seeking an easy, flavorful dessert. Perfect for celebrations or a cozy night in!

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°F (165°C). Prepare an 8-inch round baking pan by greasing it and lining the bottom with parchment paper.
In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well.
In a separate bowl, mix together sour cream, vegetable oil, egg, and vanilla extract until smooth. Create a well in the dry ingredients and pour in the sour cream mixture, stirring until just combined with some dry streaks remaining.
Gradually add hot coffee or water to the batter and mix until smooth, using a whisk if needed for consistency.
Transfer the batter to the prepared pan, smoothing the top with a spatula.
Bake for 35-40 minutes until the center is springy and a toothpick inserted comes out with a few moist crumbs. Let cool in the pan for a bit before transferring to a wire rack to cool completely.

Notes

For a richer chocolate flavor, use high-quality dark chocolate for the batter.
Make sure to let the cake cool completely before frosting or serving to enhance its texture.
Can be stored in an airtight container at room temperature for up to 3 days.