Chocolate Guinness Cake: The Ultimate Rich & Moist Recipe

Chocolate Guinness Cake: Prepare to be amazed! This isn’t just another chocolate cake recipe; it’s a decadent, moist, and intensely flavorful experience that will redefine your understanding of what a truly exceptional cake can be. Imagine the rich, malty notes of Guinness stout perfectly complementing the deep, dark allure of chocolate, creating a symphony of flavors that dance on your palate.

The marriage of Guinness and chocolate might seem unconventional, but its roots trace back to the innovative spirit of home bakers who sought to enhance the depth and complexity of their chocolate creations. Guinness, with its subtle bitterness and roasted barley undertones, acts as a secret weapon, intensifying the chocolate flavor and adding a unique dimension that sets this cake apart. Think of it as a culinary hug from Ireland!

People adore Chocolate Guinness Cake for its incredible moistness, thanks to the Guinness, which acts as a fantastic tenderizer. The cake boasts a velvety texture and a depth of flavor that’s simply irresistible. It’s also surprisingly easy to make, making it a perfect choice for both experienced bakers and those just starting their baking journey. Whether you’re celebrating a special occasion or simply craving a comforting treat, this cake is guaranteed to impress. So, grab your apron, and let’s embark on a baking adventure that will leave you with a cake that’s both unforgettable and utterly delicious!

Ingredients:

• 250ml Guinness
• 250g unsalted butter, plus extra for greasing
• 75g cocoa powder, sifted
• 400g caster sugar
• 142ml sour cream
• 2 large eggs
• 1 tsp vanilla extract
• 275g plain flour, sifted
• 2 ½ tsp bicarbonate of soda
• Pinch of salt

Cream Cheese Frosting:

• 300g full-fat cream cheese, softened
• 150g icing sugar, sifted
• 125ml double cream

Instructions:

Preparing the Cake Batter:

1. Preheat the oven and prepare the cake tin. First things first, let’s get that oven preheated to 180°C (160°C fan/Gas Mark 4). Grease and line a 23cm springform cake tin with baking parchment. This will ensure your cake comes out easily and beautifully. I like to grease the tin first, then press the parchment paper into it – it helps the paper stick!
2. Combine Guinness and butter. In a large saucepan, pour in the Guinness and add the butter. Gently heat over a low heat until the butter has melted. Make sure you don’t boil the mixture! You just want the butter to melt smoothly into the Guinness.
3. Whisk in cocoa and sugar. Remove the pan from the heat and whisk in the sifted cocoa powder and caster sugar. Whisk until everything is smooth and well combined. There should be no lumps of cocoa powder remaining. The mixture will look quite dark and rich – that’s exactly what we want!
4. Add sour cream, eggs, and vanilla. In a separate bowl, lightly whisk together the sour cream, eggs, and vanilla extract. This step helps to incorporate the ingredients evenly into the batter.
5. Combine wet and dry ingredients. Gradually pour the sour cream mixture into the Guinness mixture, whisking constantly until everything is well combined. Don’t overmix at this stage, just ensure everything is incorporated.
6. Sift in flour, bicarbonate of soda, and salt. Sift the flour, bicarbonate of soda, and salt into the wet ingredients. This is crucial to prevent lumps and ensure a light and airy cake. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can result in a tough cake. A few streaks of flour are okay at this point.
7. Pour batter into the tin. Pour the cake batter into the prepared springform tin, spreading it evenly. The batter will be quite liquid, which is normal.

Baking the Cake:

1. Bake the cake. Bake in the preheated oven for 45-55 minutes, or until a skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it. If the top starts to brown too quickly, you can loosely cover it with foil.
2. Cool the cake. Once the cake is baked, remove it from the oven and let it cool in the tin for 10-15 minutes. This allows the cake to settle and prevents it from cracking when you remove it from the tin.
3. Release and cool completely. After 10-15 minutes, carefully release the cake from the springform tin and place it on a wire rack to cool completely. Make sure the cake is completely cool before frosting, otherwise the frosting will melt.

Making the Cream Cheese Frosting:

1. Beat the cream cheese. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Make sure the cream cheese is at room temperature, otherwise it will be difficult to beat and may leave lumps in the frosting.
2. Add icing sugar. Gradually add the sifted icing sugar to the cream cheese, beating on low speed until well combined. Sifting the icing sugar is important to prevent lumps in the frosting.
3. Add double cream. Gradually pour in the double cream, beating on low speed until the frosting is smooth, light, and fluffy. Be careful not to overwhip the frosting, as this can cause it to curdle.

Assembling the Cake:

1. Level the cake (optional). If the top of your cake is uneven, you can use a serrated knife to level it. This will make it easier to frost and give the cake a more professional look.
2. Frost the cake. Place the cooled cake on a serving plate or cake stand. Spread the cream cheese frosting evenly over the top of the cake. You can use a palette knife or an offset spatula to create a smooth finish.
3. Decorate (optional). If you want to decorate the cake, you can sprinkle it with cocoa powder, chocolate shavings, or any other toppings of your choice. I sometimes like to drizzle a little melted chocolate over the top for an extra touch of indulgence.
4. Chill the cake. Place the frosted cake in the refrigerator for at least 30 minutes to allow the frosting to set. This will make it easier to slice and serve.
5. Serve and enjoy! Remove the cake from the refrigerator about 15 minutes before serving. Slice and serve with a cup of tea or coffee. Enjoy! This cake is best served at room temperature.

Tips and Tricks for the Perfect Chocolate Guinness Cake:

• Use good quality ingredients. The quality of your ingredients will directly impact the taste of your cake. Use good quality cocoa powder, butter, and cream cheese for the best results.
• Don’t overmix the batter. Overmixing the batter can result in a tough cake. Mix the ingredients until just combined.
• Don’t overbake the cake. Overbaking the cake can result in a dry cake. Bake the cake until a skewer inserted into the center comes out clean.
• Let the cake cool completely before frosting. Frosting a warm cake will cause the frosting to melt.
• Soften the cream cheese before making the frosting. Softening the cream cheese will make it easier to beat and prevent lumps in the frosting.
• Don’t overwhip the frosting. Overwhipping the frosting can cause it to curdle.
• Store the cake in the refrigerator. The cake can be stored in the refrigerator for up to 3 days.
• Bring the cake to room temperature before serving. The cake is best served at room temperature.
• Add a touch of coffee. For an even deeper chocolate flavor, you can add a teaspoon of instant coffee granules to the Guinness mixture. The coffee enhances the chocolate flavor without making the cake taste like coffee.
• Experiment with different toppings. While the cream cheese frosting is classic, feel free to experiment with other toppings. Chocolate ganache, salted caramel sauce, or even fresh berries would all be delicious.
• Make it ahead of time. The cake can be baked a day ahead of time and stored, tightly wrapped, at room temperature. Frost it just before serving. This is a great way to break up the preparation if you’re short on time.

Conclusion:

This Chocolate Guinness Cake isn’t just another dessert; it’s an experience. The rich, dark chocolate, perfectly balanced by the subtle bitterness of Guinness, creates a flavor profile that’s both sophisticated and comforting. It’s moist, decadent, and surprisingly easy to make, making it a showstopper for any occasion, from a casual weeknight treat to a celebratory gathering. Trust me, once you taste it, you’ll understand why I’m so passionate about this recipe. But the best part? It’s incredibly versatile! While I adore it with a simple cream cheese frosting, the possibilities are endless. For a truly indulgent experience, try topping it with a chocolate ganache. The smooth, glossy finish adds an extra layer of richness that’s simply irresistible. Or, if you’re feeling adventurous, consider a salted caramel buttercream. The salty-sweet combination perfectly complements the chocolate and Guinness flavors. Serving suggestions? A slice of this cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more sophisticated presentation, dust it with cocoa powder or garnish it with fresh berries. And don’t forget the coffee! A strong cup of coffee or espresso is the perfect accompaniment to this decadent dessert. Looking for variations? If you’re not a fan of cream cheese frosting, try a chocolate buttercream or a simple dusting of powdered sugar. You can also add a layer of raspberry jam between the cake layers for a fruity twist. For a festive touch, decorate the cake with chocolate shavings or edible gold leaf. And if you’re feeling really creative, try making mini cupcakes instead of a full-sized cake. They’re perfect for parties and easy to transport. I’ve poured my heart and soul into perfecting this recipe, and I truly believe it’s a must-try for any chocolate lover. The combination of flavors is simply divine, and the moist, tender crumb is unlike anything you’ve ever tasted. It’s a guaranteed crowd-pleaser, and I promise you’ll be making it again and again. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most delicious Chocolate Guinness Cake you’ve ever had. I’m confident that you’ll love it as much as I do. And now, for the most important part: I want to hear from you! Once you’ve tried this recipe, please share your experience in the comments below. Did you make any variations? What did you think of the flavor? What was the occasion? I’m always eager to hear your feedback and learn from your experiences. Your comments not only help me improve my recipes but also inspire other bakers to try them out. So, don’t be shy – share your thoughts and let’s create a community of passionate bakers together! Happy baking! I can’t wait to see your creations! Let me know if you have any questions along the way, I am here to help. Print