Easy Chocolate Guinness Cake is a moist chocolate cake made with Guinness stout, full of malty flavor, and topped with dark chocolate frosting.
GUINNESS CHOCOLATE CAKE
At the risk of sounding too stereotypical, is there a more perfect cake for St. Paddy’s Day then a boozy, malted Dark Chocolate Guinness Cake? We are usually testing recipes in our home kitchen, so we tend to stick to family friendly recipes (for sweets lovers of all ages) versus boozy desserts. This moist chocolate cake for adults is definitely an exception that is worth every bite.
This Malted Guinness Chocolate Cake with a delicious Dark Chocolate Frosting has all the best parts of a Guinness Stout without the beer flavor. The a pint of stout makes this a dark, black cake with hints of smoky, malty coffee flavor. The frosting is a dark chocolate ganache frosting that pairs perfectly with cocoa and coffee taste in this cake!
Malty, smoky Guinness stout brings out the rich chocolate flavor in this cake, similar to adding espresso or coffee. The malty flavor and sour cream makes this rich chocolate cake practically melt in your mouth. For extra rich chocolate cake taste, use a dark cocoa powder, like dutch process cocoa powder or black cocoa powder.
This tasty Malted Guinness Chocolate Cake is the perfect cake whenever you need a special but easy dessert. Instead of the Dark Chocolate Frosting, you can make simple non-alcoholic topping like Cream Cheese Frosting or Whipped Cream. Try a Salted Caramel Glaze (in the variations) and a scoop of Vanilla Ice Cream on a slice of warm cake for an out this world St. Patrick’s Day dessert.
Tips for Making Guinness Chocolate Cake
- For a non-alcoholic cake, you can swap the Guinness stout with 1 cup coffee or espresso. Add ½ cup malted milk powder to get that same malty flavor that Guinness gives.
- Use fresh ingredients, especially leavening ingredients like baking soda, when baking a cake so it doesn’t sink.
- This malted Guinness Chocolate Cake is a dense but moist cake. To keep it from being too dense, don’t over-mix the cake batter. Sift the dry ingredients before folding in and stir just until combined.
- Adding the cocoa powder to the hot Guinness mixture allows the cocoa powder to “bloom”. Blooming releases more rich chocolate flavor into the beer and balances out the bitterness of the stout.
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VARIATIONS ON GUINNESS CHOCOLATE CAKE
- Chocolate Chips: Fold in ½ cup chocolate chips like mint chocolate chips, dark chocolate chips, mini chocolate chips, or white chocolate chips to the cake batter. Sprinkle the top of the Bailey’s frosting with mini chocolate chips too!
- Salted Caramel Glaze Sauce: Instead of the Dark Chocolate Ganache, make a glaze by adding ⅓ cup heavy cream to Salted Caramel Sauce. You can also add up to ¼ cup Bailey’s Irish Cream to the Salted Caramel Glaze.
- Cupcakes: Line a muffin tin with paper liners and fill each cup 2/3 full. Bake cupcakes for 18-22 minutes. Let cakes cool before dipping the top of each cupcake in the chocolate ganache frosting.
- Bundt Cake: Make a Guinness Chocolate Bundt Cake by baking in a 12-cup bundt pan or tube springform pan that has been well greased and dusted with cocoa powder. Bake for 55-60 minutes, or until a toothpick inserted comes out clean. Let cake cool for 30 minutes before inverting or removing from pan.
- Poke Cake: Easily turn this into a Guinness Chocolate Poke Cake. Use a straw or wooden dowel to poke holes 1-2 inches apart on the top of the cake. While the cake is still warm, pour glaze frosting over the cake so it soaks into the holes.
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HOW TO STORE GUINNESS CHOCOLATE CAKE
- Serve: You can keep Guinness Chocolate Cake at room temperature for up to 3 days, covered and in a cool, dry place. Tent pan loosely with aluminum foil if it doesn’t have a lid.
- Store: Wrap pan tightly with plastic wrap or cover with lid, and refrigerate Guinness Chocolate Cake for up to 1 week. Enjoy cold cake or bring to room temperature to serve.
- Freeze: Once Chocolate Guinness Cake has cooled, transfer cake slices to an airtight container and freeze slices for up to 2 months. Thaw overnight in the refrigerator so cake doesn’t get soggy.
Guinness Chocolate Cake
- 1 cup Guinness beer
- 1 cup unsalted butter , cut into pieces
- 3/4 cup unsweetened cocoa powder
- 2 large eggs
- 2 cups sugar
- 2/3 cup sour cream
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Irish Cream Chocolate Glaze
- 1 1/2 cups dark chocolate chips
- 1/2 cup heavy cream
- 1/4 cup Bailey's Irish Cream
- 2 tablespoons unsalted butter
Guinness Chocolate Cake
- Preheat oven to 350 degrees and spray a 9x13 baking pan with baking spray.
- In a medium saucepan add beer and butter, whisking until butter is melted.
- Turn off heat and whisk in the unsweetened cocoa powder.
- Let chocolate mixture cool.
- In a large bowl whisk together eggs, sugar, sour cream and the cooled chocolate mixture until smooth.
- Sift together flour, baking soda and salt, then whisk it into the wet ingredients.
- Pour batter into the baking pan and spread evenly.
- Bake for 35-40 minutes or until a toothpick comes out clean.
Irish Cream Glaze
- When cake is cool make the glaze.
- In a medium saucepan add dark chocolate chips, heavy cream, Irish cream and butter.
- Whisk until melted and creamy.
- Let cool for 10 minutes before pouring over cake and spreading evenly.