There’s something magical about the combination of dark chocolate and Guinness. It’s like they were destined to meet—deep, rich, and just a little rebellious. This cake? It’s not just a dessert; it’s an experience. Moist, fudgy, and packed with layers of flavor, it’s the kind of thing you’ll want to savor slowly, maybe with a cup of strong coffee or a glass of something bold.
Essential Ingredients & Tools
Before we dive in, let’s talk about what you’ll need. Trust me, having everything prepped and ready makes the process smoother—and more enjoyable.
For the Cake:
- 1 cup Guinness stout (or any dark beer if Guinness isn’t available)
- 1 cup unsalted butter (or margarine for a dairy-free option)
- ¾ cup dark cocoa powder (Dutch-process or natural both work)
- 2 cups all-purpose flour (or 1:1 gluten-free blend for GF version)
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 cups granulated sugar
- ¾ cup sour cream (or plain Greek yogurt as a substitute)
- 2 large eggs, room temperature
- 1 tbsp vanilla extract
For the Frosting:
- 8 oz cream cheese, softened (or vegan cream cheese)
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
Tools You’ll Need
- 9-inch springform pan (or a regular cake pan lined with parchment)
- Parchment paper
- Stand mixer or hand mixer (a whisk and elbow grease work too)
- Medium saucepan
- Whisk, spatula, and mixing bowls
How to Make The Ultimate Dark Chocolate Guinness Cake
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Prep Like a Pro
Preheat your oven to 350°F (175°C). Grease your 9-inch springform pan with butter or non-stick spray, then line the bottom with parchment paper. Dust the sides with cocoa powder to prevent sticking and avoid white streaks.
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Melt & Blend the Good Stuff
In a medium saucepan, combine 1 cup Guinness and 1 cup unsalted butter over low heat. Stir until the butter melts, then whisk in ¾ cup dark cocoa powder until smooth. Let it cool for 5–7 minutes to avoid scrambling the eggs.
Pro Tip: Steep a cinnamon stick in the Guinness while heating for extra depth.
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Combine the Dry Ingredients
Sift together 2 cups all-purpose flour, 1 ½ tsp baking soda, and ½ tsp salt. Sifting aerates the flour for a lighter crumb.
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Build the Batter
In a mixer, beat 2 cups granulated sugar, ¾ cup sour cream, 2 large eggs, and 1 tbsp vanilla extract until pale and creamy. Slowly drizzle in the lukewarm Guinness mixture while mixing on low (this is called tempering). Fold in the dry ingredients by hand until just combined.
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Bake to Perfection
Pour the batter into the pan and tap to release air bubbles. Bake for 45–50 minutes. A skewer should come out with moist crumbs. Let it cool in the pan for 15 minutes before transferring to a wire rack.
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Frost & Finish
Beat 8 oz cream cheese and ½ cup unsalted butter until smooth. Gradually add 3 cups powdered sugar and 1 tsp vanilla extract. Chill the cake for 30 minutes before frosting for a clean finish.
Pro Technique
- Tempering: Pour the warm Guinness mixture slowly into the eggs to prevent curdling. Room-temperature eggs blend better.
- Sifting: Sift cocoa and flour twice for a lighter batter, especially with Dutch-process cocoa.
- Chill Before Frosting: Refrigerate the cake for 30 minutes to firm up the crumb and prevent frosting slippage.
Why This Recipe Works
- Moisture: The oil from butter and Guinness, plus sour cream’s acidity, keeps the cake tender. Alcohol evaporates slower than water, locking in moisture.
- Frosting Finesse: Cream cheese frosting can split if ingredients are too warm. Keep everything at 65–70°F for smooth results.
Storage & Freshness Guide
- Short-Term Storage: Store covered in the fridge for up to 5 days. Flavors deepen after 24 hours.
- Freezing: Freeze unfrosted layers wrapped in plastic and foil for 3 months. Frosted cakes can be frozen for 1 month.
- Reviving Leftovers: Microwave slices for 10 seconds or warm in a 350°F oven for 5 minutes.
Nutrition Profile
| Nutrient | Amount per Serving |
|---|---|
| Calories | 480 |
| Fat | 28g |
| Protein | 6g |
| Carbs | 55g |
| Fiber | 3g |
Ingredient Variations and Their Impact
- Gluten-Free: Use 1:1 gluten-free flour and add ½ tsp xanthan gum.
- Dairy-Free: Swap butter for coconut oil and sour cream for coconut yogurt.
- Espresso Twist: Add 1 tsp instant espresso powder to the Guinness.
- Spiced: Mix in ½ tsp cinnamon and ¼ tsp cayenne.
- Nutty Crunch: Fold in ½ cup toasted walnuts.
Perfect Pairings
Complementary Dishes
- Vanilla Bean Ice Cream: The creaminess contrasts the cake’s density, while vanilla enhances the chocolate.
- Fresh Berries: Tart raspberries or strawberries cut through the richness.
Drinks
- Ruby Port: Its berry notes mirror the stout’s maltiness. Serve slightly chilled.
- Irish Coffee: Whiskey-spiked coffee balances the cake’s sweetness.
Something Sweet
- Salted Caramel Sauce: Drizzle lightly for a sweet-salty contrast.
- Espresso Affogato: Pour a shot over Vanilla Ice Cream for a grown-up duo.
The Ultimate Dark Chocolate Guinness Cake: A Decadent Masterpiece
Indulge in a decadent Dark Chocolate Guinness Cake with rich, moist layers and creamy frosting. Perfect for celebrations or a cozy night in. Get the recipe now!
Ingredients
For the Cake
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1 cup Guinness stout
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1 cup unsalted butter
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¾ cup dark cocoa powder
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2 cups all-purpose flour
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1 ½ tsp baking soda
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½ tsp salt
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2 cups granulated sugar
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¾ cup sour cream
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2 large eggs
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1 tbsp vanilla extract
For the Frosting
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8 oz cream cheese
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½ cup unsalted butter
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3 cups powdered sugar
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1 tsp vanilla extract
Instructions
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Preheat oven to 350°F. Grease a 9-inch springform pan and line with parchment.01
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Melt 1 cup Guinness and 1 cup unsalted butter in a saucepan. Whisk in ¾ cup dark cocoa and cool slightly.02
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Sift 2 cups all-purpose flour, 1 ½ tsp baking soda, and ½ tsp salt in a bowl.03
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Beat 2 cups granulated sugar, ¾ cup sour cream, 2 large eggs, and 1 tbsp vanilla extract until creamy. Slowly add Guinness mixture.04
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Fold in dry ingredients. Pour into pan and bake 45–50 minutes.05
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Cool completely. Frost with cream cheese frosting.06
