Guinness Chocolate Cake – A lightly sweet and moist chocolate cake, with wonderfully interesting spicy notes from the stout Guinness Foreign Extra Beer. Perfect for St. Patrick’s Day or for the chocolate lover in your home!
St. Patrick’s Day is coming up soon and we’re ready with this FANTASTIC Guinness Chocolate Cake. No worries if you’re not a fan of the “black stuff”, you probably won’t notice the subtle beer flavor. But you may notice the moist tender crumb, the rich chocolate flavor, and the wonderful light spicy notes in this addictive not-too-sweet black cake. Topped with a simple cream cheese icing adding richness without an over-the-top sugar rush, this is truly my new favorite cake.
I’ve made it twice already, once with icing and once without, and both have been well received by numerous taste-testers. The cake ages beautifully (maybe better the second day?) making it dangerous to keep in my refrigerator … I would be eating it for breakfast. I didn’t have a chance to test how it holds up in the freezer – but oh well! If you’re a chocoholic like me – save some carbs for this wonderful treat!
First of all, this cake is super simple to make. Melt the butter in a large mixing bowl in the microwave or a large wide-mouthed sauce pan on the stove top. Add the beer, sugar and cocoa. Whisk until blended. In a large measuring cup combine the eggs, vanilla and sour cream. While whisking the beer sugar mixture, slowly stream the sour cream and egg mixture into the bowl until combined. Add the flour, baking soda and salt and whisk until smooth. Bake in a 9.5 inch straight sided tube pan for 45-50 minutes. Cool and top with cream cheese icing.
The cake has interesting flecks of red from the dark stout Guinness.
The original recipe was posted by Nigella Lawson and recommends baking in a 9-inch springform pan. I tried baking my first cake in the springform pan but the center fell and I thought it might be because the cake is so thick. The center was fully baked but the outside seemed to be a little dry. I thought the tube pan would distribute the heat better – like it does in an Angel Food or Pound Cake. Success!
I guess you’re not surprised that I love this cake – because I’m a fan of Guinness … especially while in Ireland. We haven’t bought a lot of Guinness in the States but are thrilled with this full flavored version – the Guinness Foreign Extra. I think the extra stout beer made all the difference in the success of the cake.
This is a fun and interesting dessert – not the least bit weird or beery. It even goes well with a cold one making this a great “party” dessert for your St. Patrick’s Day get-togethers.
The cake is designed to mimic a pint of beer with a creamy white, frothy head – works for me!
Don’t forget to PIN to your favorite cake board!
- FOR THE CAKE BATTER:
- 250 ml Stout Foreign Extra Guinness (almost all of a 11oz bottle)
- 2 sticks plus 2 tablespoons unsalted butter, melted
- ¾ cup all-natural cocoa powder, measured before sifting
- 1¾ cup granulated sugar
- ⅔ cup (scant) of sour cream
- 2 large eggs
- 1 tablespoon pure Vanilla extract
- 2 cups plus 2 tablespoons unbleached all-purpose flour
- 2½ teaspoons baking soda
- ¼ teaspoon salt
- FOR THE ICING:
- 11 ounces cream cheese, room temperature
- 1½ cups confectioners' sugar
- ½ cup whipped cream (plus extra if needed for a smooth consistency)
- For the Batter:
- Preheat oven to 350 degrees.
- Grease the bottom of a straight sided tube pan (9.5 inches) and line with parchment paper cut into a circle to fit. Grease the sides, center tube, and parchment paper or spray with a non-stick cooking spray. Set aside
- Melt the butter and add to a large mixing bowl. Add the beer, sifted cocoa powder, and granulated sugar. Whisk until blended.
- In a small mixing bowl combine the sour cream, eggs, and vanilla. Whisk until smooth.
- While gently whisking the beer mixture, slowly pour the egg and sour cream mixture into the large mixing bowl.
- Combine the flour, baking soda and salt. Fold the flour into the egg and beer mixture and whisk until blended.
- Pour the batter into the greased and lined tube pan. Bake 45-50 minutes or until a wooden toothpick comes out with no raw dough - moist crumbs are okay.
- Cool completely before removing from the pan and icing.
- FOR THE ICING:
- Beat together the cream cheese and confectioners sugar. In a separate small cold bowl, beat the whipping cream until soft peaks form. Add the whipped cream to the cream cheese mixture and beat on low until combined. Add additional whipping cream to thin as needed for spreading consistency. Top the cake with dollops of icing to resemble the frothy head of a pint of Guinness.
Here are a few more wonderfully fun Irish-inspired desserts you might like:
- Irish Whiskey Ice Cream ~ from The View from Great Island
- Bailey’s Irish Cream Coffee Bars ~ from A Spicy Perspective
- Irish Whiskey Brownie Pie ~ from Well Plated
- Irish Blackberry Soup with Buttermilk Custard ~ from The Café Sucre Farine
Check out SRFD’s Irish archives for more delicious recipes:
- Irish Apple Crumble Cake with Apple Brandy Sauce
- Dublin Coddle ~ an Irish Classic
- Guinness Beef Stew Recipe
- White Chocolate Irish Cream
- Brown Irish Soda Bread
- Spinach Tarts – an Irish Recipe
Finally, don’t forget to check out our Ireland Travel Posts for tips and tons of photos!
And now for the Motherly note: party responsibility – and don’t forget to arrange a designated driver to get you home safe and sound. Me? I’ll be home watching Downton Abbey or something equally relaxing, and maybe drinking a little something special. Thanks so much for stopping by!