This Guinness chocolate cake is rich, moist and decadent that is spiked with stout beer and topped with a tasty Irish cream frosting. What could be a better way to celebrate St. Patrick's Day?
I love using Guinness whether it is in baking or cooking - from Guinness brownies to Guinness beef stew to Guinness chocolate donuts.
But baking is really where a stout beer shines. Like coffee, it just enriches the chocolate flavor and there isn't a cake that tastes more chocolatey than this Guinness cake.
I don't know about you but when I think of St. Patrick's Day, two things come to mind - Guinness beer and Bailey's Irish cream. So how about just combine them with this chocolate cake recipe.
Most Guinness cakes you'll see these days pair them with a cream cheese frosting, but I wanted to try something different. And no you don't have to be a beer fan to like this cake.
So if you are looking for a delicious dessert this St. Paddy's Day or you just love chocolate, this Guinness chocolate cake is for you!
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Recipe Ingredients
- Guinness beer - can use draught or extra stout which enhances the chocolate flavor.
- Unsalted butter - adds moisture and flavor to the cake.
- Dark cocoa powder - can also use unsweetened cocoa powder but it won't be as rich.
- Granulated sugar and dark brown sugar - can use any combination of sugar with all granulated sugar being more sweet and more brown sugar adding a malty flavor.
- Espresso powder - add richness to the chocolate flavor.
- Sour cream - adds moisture to cake. Can also use Greek yogurt.
- Eggs - adds structure to the chocolate cake.
- Vanilla extract - enhances the flavor.
- All-purpose flour - builds the cake structure.
- Baking soda - helps the cake rise.
- Salt - enhances the flavor.
- Powdered sugar - used for the frosting.
- Irish cream - I recommend Baileys.
Step-by-Step Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan with butter and line the bottom with a round of parchment paper. Dust with cocoa powder and tap out in excess. Add the Guinness and butter to a large saucepan and heat over medium-high heat until the butter has melted.
- Whisk in the cocoa powder, sugars and espresso powder and mix until there are no lumps. Remove from heat and let come to room temperature.
- In a medium bowl, beat together the sour cream eggs and vanilla extract until combined. Add to the stout mixture, whisking together.
- In a medium bowl, whisk together the flour, baking soda and salt. Fold into the stout mixture until just combined.
- Pour the batter into the prepared cake pan.
- Bake for 40-50 minutes or until a cake tester comes out clean.
- While the Guinness cake is cooling, make the Irish Cream frosting. Using the whisk attachment of a mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl after every minute. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2-3 minutes until it is light and fluffy.
- Frost the cake on the top.
What is the Difference Between Guinness Draught and Extra Stout?
Draught and Extra Stout are pretty similar but Draught has a little more coffee notes and creamy where as the Extra Stout has a slightly drier finish. You can use either in this recipe.
How Long Does Cake Last?
To maximize the shelf life of the Guinness cake, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.
- Cake at room temperature will last 1-2 days
- Cake in the fridge will last 1 week
- Cake in the freezer will last 4 months
Homemade Irish Cream
I know Baileys can be pricey and something you don’t always have in your liquor cabinet, but you can actually make your own homemade Baileys. Works great as a gift as well!
Pro Tips/Recipe Notes
- The Guinness cake can also be baked in an 8-inch or 10-inch springform pan but the baking time will vary.
- Dark cocoa powder is the key to a rich chocolate cake. Hershey’s Special Dark Cocoa is my go-to.
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- Use baking soda that is less than six months since it has been opened. If you use older baking soda, it won’t be powerful enough to help leaven the cake. You can test it by stirring half a teaspoon of baking soda into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- You know cake is done when you insert a toothpick in the center and it comes out clean.
- Allow the Guinness cake to completely cool before adding the frosting, otherwise it will melt.
Other St Patrick's Day Recipes
If you’ve tried this Guinness chocolate cake or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Guinness Chocolate Cake
Ingredients
Cake
- 1 cup Guinness beer
- 1 cup unsalted butter (2 sticks)
- ¾ cup unsweetened dark cocoa powder
- 1 ½ cups granulated sugar
- ½ cup dark brown sugar
- 1 tsp espresso powder
- ⅔ cup sour cream, at room temperature
- 2 large eggs, at room temperature
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 2 ½ tsp baking soda
- ½ tsp salt
Irish Cream Frosting
- 1 cup unsalted butter
- 2 ½ cups powdered sugar
- 3 tbsp Baileys Irish Cream
Instructions
Cake
- Preheat the oven to 350°F. Grease a 9-inch springform pan with butter and line the bottom with a round of parchment paper. Dust with cocoa powder and tap out in excess.
- Add the Guinness and butter to a large saucepan and heat over medium-high heat until the butter has melted. Whisk in the cocoa powder, sugars and espresso powder and mix until there are no lumps. Remove from heat and let come to room temperature.
- In a medium bowl, beat together the sour cream eggs and vanilla extract until combined. Add to the stout mixture, whisking together.
- In a medium bowl, whisk together the flour, baking soda and salt. Fold into the stout mixture until just combined.
- Pour the batter into the prepared cake pan. Bake for 40-50 minutes or until a cake tester comes out clean.
- Allow cake to cool before frosting.
Irish Cream Frosting
- Using the whisk attachment of a mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl after every minute. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2-3 minutes until it is light and fluffy.
Notes
- The Guinness cake can also be baked in an 8-inch or 10-inch springform pan but the baking time will vary.
- Dark cocoa powder is the key to a rich chocolate cake. Hershey’s Special Dark Cocoa is my go-to.
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- Use baking soda that is less than six months since it has been opened. If you use older baking soda, it won’t be powerful enough to help leaven the cake. You can test it by stirring half a teaspoon of baking soda into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- You know cake is done when you insert a toothpick in the center and it comes out clean.
- Allow the cake to completely cool before adding the frosting, otherwise it will melt.
Chris says
Dude this sounds amazing!