There’s nothing quite like the indulgence of a rich, moist chocolate cake to brighten your day or elevate a gathering. This Guinness Chocolate Cake is a celebration of flavor and texture — each bite melts in your mouth, with a dense, fudgy quality that has chocolate lovers swooning. The secret ingredient, a generous splash of Guinness beer, adds an unexpected depth to the cake, enhancing the chocolate’s richness. Whether you’re planning a festive occasion or simply craving something sweet, this cake will satisfy that yearning and then some.

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

When I first whipped up this Guinness Chocolate Cake, I was searching for that perfect dessert to impress my friends. What I found was more than just a cake — it was a guaranteed crowd-pleaser that effortlessly combined the comforting familiarity of chocolate with a hint of sophistication. Not only is this cake easy to prepare, but it also avoids the pitfalls of dry, crumbly chocolate cakes. And trust me, once you try it, you’ll find yourself returning to this delicious recipe time and again.

Why You’ll Love This Recipe

Irresistible Flavor: The combination of dark chocolate and stout creates a deep, complex taste that’s hard to resist.
Lovely Texture: With a moist crumb and rich chocolate ganache, each slice feels decadent.
Perfect for Any Occasion: Great for birthdays, dinner parties, or just because you deserve a treat!
Easy to Make: You won’t need any fancy techniques — just mix, bake, and enjoy.
Make Ahead Friendly: It stores beautifully, making it an excellent option for preparing in advance.

Ingredients You’ll Need

⅞ cup / 110 g all-purpose flour: The foundation of your cake, giving it structure; be sure to measure accurately for the best results.
⅞ cups / 175 g granulated sugar: Adds sweetness and moisture; granulated sugar is perfect here as it dissolves well during mixing.
½ cup / 45 g Dutch-process cocoa powder, sifted: This cocoa gives a deep chocolate flavor and dark color; sift to incorporate air and remove lumps.
1 teaspoon baking powder: Ensures a good rise in your cake for that perfect fluffy texture.
¼ teaspoon baking soda: Works in tandem with the acid in the sour cream to help the cake rise beautifully.
¼ teaspoon fine sea salt: Enhances the overall flavor of the cake; don’t skip this!
⅓ cup / 80 g full-fat sour cream: Adds moisture and a slight tanginess that elevates the chocolate flavor; Greek yogurt can be a good substitute.
¼ cup / 56 g vegetable oil: Keeps the cake moist and prevents it from drying out; you can also use melted coconut oil or unsalted butter.
1 large egg, at room temperature: Acts as a binder and helps with leavening; use a room temperature egg for better emulsification.
2 teaspoons vanilla extract: Adds warmth and depth of flavor; use pure extract for the best results.
scant ½ cup / 100 g hot brewed coffee or hot water: Enhances the chocolate flavor without adding coffee taste; instant coffee can be used if you’re in a hurry.
⅓ cup / 80 g heavy cream: For the ganache topping; the cream adds richness.
¼ cup / 56 g unsalted butter, cut into chunks: Helps create a glossy ganache; make sure it’s at room temperature before use.
2 oz / 56 g good quality dark chocolate (60-70%), finely chopped: The star ingredient for the frosting; quality chocolate makes all the difference.
⅓ cup / 67 g granulated sugar: Sweetens the ganache to balance the richness of the chocolate.
⅓ cup / 30 g Dutch-process cocoa powder, sifted: For the ganache that gives it a silky texture.
⅓ cup / 80 g full-fat sour cream, at room temperature: Fluff it up in the frosting to create a creamy consistency; remember, cold sour cream can cause your ganache to seize.
1 teaspoon vanilla extract: Just like in the cake, the vanilla enhances flavor in the frosting.
pinch fine sea salt: Boosts the chocolate flavor in the ganache; just a pinch does the job!

How to Make Guinness Chocolate Cake | Rich Moist Chocolate Cake

Preheat the oven: Start by preheating your oven to 325 degrees F. Next, lightly butter or grease the bottom and sides of an 8-inch round baking pan and totally line the bottom with a round of parchment paper. This will ensure your cake comes out easily, without any crumbs stuck to the pan.

Whisk dry ingredients: In a mixing bowl, combine ⅞ cup of all-purpose flour, ⅞ cups of granulated sugar, ½ cup of Dutch-process cocoa powder, 1 teaspoon of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of fine sea salt. Whisk these together until they’re well blended; this step helps evenly distribute the leavening agents.

Mix wet ingredients: In another bowl or a 2-cup glass measuring cup, whisk together ⅓ cup of full-fat sour cream, ¼ cup of vegetable oil, 1 large egg (at room temperature), and 2 teaspoons of vanilla extract until thoroughly mixed. This mixture will provide richness to the batter.

Combine wet and dry: Make a well in the center of the dry ingredients and pour in the sour cream mixture. Gently stir until nearly combined — it’s okay to see a few streaks of dry ingredients; do not overmix at this point.

Incorporate hot liquid: Now, pour in the scant ½ cup of hot brewed coffee or hot water. Stir until the batter is smooth. Don’t be alarmed at the runny consistency; it will all come together beautifully.

Pour the batter: Carefully pour the batter into the prepared pan, ensuring it’s evenly spread out. This will help it bake uniformly.

Bake the cake: Place the cake in the oven and bake for 35 to 40 minutes. Check for doneness by inserting a toothpick near the center — it should come out with a few moist crumbs, but not gooey batter. Once done, remove it from the oven and let it cool on a wire rack until it’s cool enough to touch. Then, invert the cake onto the rack to cool completely.

Prepare the ganache: In a small saucepan, combine ⅓ cup of heavy cream and ¼ cup of unsalted butter. Over medium heat, stir gently until the butter has melted completely. Removing from heat, add in the finely chopped 2 ounces of dark chocolate, stirring until it’s fully melted — if necessary, return it to low heat for just 30 seconds.

Mix in sugars and cocoa: Once the chocolate is melted, add ⅓ cup of granulated sugar, ⅓ cup of Dutch-process cocoa powder, and a pinch of fine sea salt. Whisk until well incorporated; the mixture should look like a slightly grainy brownie batter.

Finish the ganache: Stir in another ⅓ cup of sour cream and 1 teaspoon of vanilla extract. Whisk until the ganache is smooth and shiny, then set aside to cool slightly for about 15 to 30 minutes. It will thicken as it cools, which makes it easier to spread.

Frost the cake: Once the cake is completely cool, generously spread the ganache frosting on top, using the back of a spoon or an offset spatula to create swirls or a smooth finish — whatever you prefer.

Slice and serve: Now the moment you’ve been waiting for! Slice up your cake and serve it. It can stay at room temperature for a few hours, but if not serving right away, refrigerate it. Store any leftovers in an airtight container in the fridge for up to 5 days.

Storing & Reheating

To store your Guinness Chocolate Cake, keep it at room temperature for a few hours if serving right away. For longer storage, refrigerate it in an airtight container, where it will stay fresh for about 5 days. If you need to freeze it, wrap slices tightly in plastic wrap and then in foil, ensuring they’re protected from freezer burn; it can last up to 3 months. When you’re ready to enjoy a slice, simply thaw it at room temperature or warm it in the oven at 300 degrees F for about 10 minutes, but be aware that a bit of moisture might affect the texture.

Chef’s Helpful Tips

Use room temperature ingredients: Ensure your eggs and sour cream are at room temperature before incorporating them. This allows them to combine more smoothly into the batter.
Don’t open the oven too soon: Avoid peeking at the cake while it’s baking for at least the first 25 minutes to keep the temperature steady and provide an even rise.
Check for doneness: If you’re unsure, err on the side of slightly underbaked — it will continue to set while cooling and will keep its moisture.
Adjusting sweetness: If you prefer less sweetness, reduce the sugar in the frosting; just a little change can make a big difference in flavor balance.
Baking in advance: The cake can be made one or two days ahead of time, allowing the flavors to meld beautifully.

An indulgent world awaits within the layers of this rich, moist chocolate cake. As you explore this recipe, don’t hesitate to tweak it to your personal taste. Maybe add a dusting of powdered sugar for a touch of elegance, or swap the frosting for your favorite cream cheese variant. The possibilities are endless! Enjoy each bite and make it your family’s new favorite.

Recipe FAQs

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

Absolutely! While Guinness offers a rich, dark flavor, any stout or porter can be a delightful substitute. Look for one that has strong flavor profiles that can enhance the chocolate aspect of the cake.

How can I make this cake gluten-free?

For a gluten-free version, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour mix. Make sure it contains xanthan gum for the best texture and rise.

Can I make this recipe as cupcakes?

Yes, this batter can easily be turned into cupcakes! Fill cupcake liners about two-thirds full and bake at 325 degrees F for about 20-25 minutes or until a toothpick comes out clean.

What if my ganache is too thick?

If your ganache becomes too thick while cooling, you can gently reheat it on low heat, stirring continuously until it softens to your desired spreadable consistency. Just be careful not to overheat!

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Guinness Chocolate Cake | Rich Moist Chocolate Cake

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Author: Danae
Prep Time: N/A
Cook Time: 120 minutes
Total Time: 0 hours
Yield: N/A
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Guinness Chocolate Cake features a rich and moist texture, thanks to sour cream and dark chocolate. Perfect for celebrations or a comforting dessert after dinner, it’s easy to make and simply irresistible.

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 oven to 325 degrees F. Lightly butter or grease the bottom and sides of an 8-inch round baking pan; line the bottom with a round of parchment paper.
In a bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
In another bowl or measuring cup, whisk together sour cream, vegetable oil, egg, and vanilla until well mixed. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until nearly combined, leaving a few dry streaks.
Pour in the hot coffee or water and stir until smooth. The batter will be thin but should combine well.
Pour the batter into the prepared pan, spreading evenly.
Bake for 35 to 40 minutes or until the center springs back when touched and a toothpick comes out with just a few moist crumbs. Allow to cool in the pan on a wire rack before inverting it to cool completely.

Notes

Ensure to use fresh ingredients for the best flavor and texture.
Let the cake cool completely before frosting or decorating to avoid melting any toppings.
Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.