The first time I made this cake, I’d been stood up. A full bottle of Guinness, a block of chocolate, and a very bruised ego later… this cake was born. And I swear, I’ve never looked back. There’s something wildly comforting about the bitter stout meeting sweet cocoa—like old friends arguing but still loving each other in the end.
Chocolate Guinness Cake is a rich, deeply flavored dessert with Irish roots and a bold twist. It’s not just a chocolate cake with beer in it. No, no. It’s a masterclass in balance—moist without being soggy, bittersweet without biting, and so indulgent you’ll catch yourself closing your eyes with every bite. It’s got depth. Character. A backbone of malty stout and a heart of velvety cocoa. This isn’t your average dessert—it’s the kind of cake that haunts you, in a good way.
What makes it so special? Aside from the Guinness (which adds more than just alcohol—it brings body, a subtle tang, and that roasted depth), we’re using sour cream for moisture and tenderness, and a heavy hand of cocoa for punchy chocolate flavor. No airy sponge nonsense here. This cake’s got weight—like a proper hug from someone who doesn’t mess around.
Ingredients & Substitutions
Here’s what you’ll need, and why it matters:
For the cake:
- 250ml (1 cup) Guinness Stout – Use the real stuff. Draft, not extra stout. The draught version has a smoother, creamier profile.
- 250g (1 cup) unsalted butter – Salted works too, but cut back any added salt later. Needs to be real butter, not margarine. Ever.
- 75g (2/3 cup) unsweetened cocoa powder – Dutch-processed gives a richer color and smoother finish. Natural cocoa will make it tangier.
- 400g (2 cups) granulated sugar – You can sub half with brown sugar for a deeper, molasses note.
- 142ml (about 2/3 cup) sour cream – This is non-negotiable. It’s the secret to that lush, almost velvet texture. Greek yogurt will work in a pinch.
- 2 large eggs – Room temp, always. Cold eggs ruin emulsions faster than a microwave fish lunch in the office.
- 1 tablespoon vanilla extract – Good stuff. Not the fake, watery nonsense. It adds roundness to all the chocolate.
- 275g (a little under 2 1/4 cups) all-purpose flour – Don’t go fancy. AP flour holds up better than cake flour here.
- 2 1/2 teaspoons baking soda – Leavening to lift all that richness.
For the frosting:
- 300g (1 1/4 cups) cream cheese – Not the spreadable type. Full-fat block only.
- 150g (1 1/4 cups) icing sugar – Sift it, or risk lumps you’ll regret.
- 125ml (1/2 cup) heavy cream – To whip it into soft, pillowy submission.
Optional, but highly encouraged:
- Pinch of sea salt in both cake and frosting – Rounds out sweetness.
- Dark chocolate chips or chunks – Stir into the batter for molten surprises.
Subbing for dietary needs? Gluten-free AP flour blends work well. Vegan? You’ll need to overhaul it completely, but a stout-friendly vegan version can be built with flax eggs, coconut cream, and vegan butter.
Step-by-Step Instructions
1. Preheat and prep.
Set your oven to 180°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment. You don’t want this sticking—it’s a dense cake, and broken slices hurt the soul.
2. Simmer the Guinness and butter.
In a saucepan over medium heat, combine the Guinness and butter. Melt gently. Don’t boil it—just until it’s all melted and steamy like a pub on a Friday night.
3. Add cocoa and sugar.
Whisk in the cocoa and sugar until smooth. It’ll look like a rich, boozy ganache. Don’t be tempted to drink it. Yet.
4. Mix in the wet stuff.
In a separate bowl, whisk together sour cream, eggs, and vanilla. Slowly add this into the warm beer-butter mix. You want to temper it, not scramble your eggs.
5. Fold in the dry.
Sift flour and baking soda together. Stir into the wet batter until just combined. Don’t overmix—this isn’t bread dough. Lazy stirring wins.
6. Bake.
Pour into the prepared pan. Bake for 45–55 minutes. A skewer should come out with moist crumbs, not goo. Ovens lie—trust your eyes and nose more than the timer.
7. Cool.
Let the cake cool completely in the tin. It firms as it cools, so don’t rush it. Cutting it warm is like trying to slice pudding with a butter knife.
8. Make the frosting.
Beat cream cheese until soft. Add icing sugar, beat again. Slowly drizzle in cream until thick, spreadable, cloudlike. Don’t overbeat or it’ll go runny and sad.
9. Frost.
Slather the frosting on top only. It mimics the iconic Guinness pint: dark body, creamy head. It’s not just aesthetic—it keeps the balance right.
Cooking Techniques & Science
This cake works because of emulsification and aeration—two fancy words for “it holds together and isn’t a brick.” The stout introduces carbon dioxide and acidity, both of which react with the baking soda to create lift. That’s why the crumb feels tender and open despite how rich it is.
Using sour cream isn’t just a whim—it’s lactic acid gold. It tenderizes the gluten, adds moisture, and gives the batter a silkiness that’s rare in denser cakes. Think of it as a quiet backstage crew that makes the star (chocolate) shine brighter.
Butter and Guinness go together like old rugby mates. Butter carries the flavor, gives body, and melts into the beer to create that glossy base. Don’t rush this part—it sets the tone.
Whisking the sugar into the warm mix also helps dissolve it fully, which means no gritty bite and a smoother crumb. Texture’s everything in a cake like this.
Serving & Pairing Suggestions
Don’t overthink the plating. A heavy slice, a dollop of whipped cream (or nothing at all), and a fork that sinks in with a sigh—that’s the dream.
But if you wanna go full showstopper, add:
- Shaved dark chocolate curls
- A drizzle of espresso or coffee liqueur
- Toasted hazelnuts on top of the frosting
Pair it with—shockingly—another Guinness. Or better yet, a shot of espresso and a nip of Irish whiskey. It’s also divine with sour cherry compote or blackberries.
For sides? Keep it light. This cake is the headliner. Maybe a crunchy salad with lemon vinaigrette or a savory dish with bite—like a sharp cheddar tart or smoky roasted carrots.
Conclusion
Chocolate Guinness Cake isn’t just a recipe. It’s a statement. A declaration of flavor, mood, and texture. It’s boozy but balanced, dark but not moody, rich but not overwhelming.
It’s the cake you make when you need comforting. Or impressing. Or just because Tuesday was awful.
Use good ingredients. Don’t skip the sour cream. Let it cool before frosting. And remember—this cake only gets better the next day. If it lasts that long.
Final tip? Double the recipe and freeze half. Wrapped well, it holds beautifully. The frosting, not so much—but the cake? It ages like stout in an oak barrel.
FAQs
1. Can I make Chocolate Guinness Cake ahead of time?
Absolutely. It actually improves after a day. Bake, cool, wrap tightly, and store at room temp (unfrosted) for up to 2 days. Frost right before serving.
2. What can I use instead of Guinness?
A strong, dark stout works. Avoid sweet beers or overly hoppy IPAs. If avoiding alcohol, use cold brew coffee with a splash of malt extract for depth.
3. Can I make this gluten-free?
Yes—use a high-quality 1:1 gluten-free flour blend. Add 1/2 tsp xanthan gum if your blend doesn’t include it. The sour cream keeps it moist even with GF flour.
4. My cake sank in the middle. What happened?
Could be underbaking, overmixing, or too much leavening. Make sure you’re baking long enough, and that your oven’s honest. Use an oven thermometer if needed.
5. Can I frost the sides too?
You can—but it strays from the classic “pint” look. That said, it’s your cake. Slather it in ganache, throw on toasted nuts, make it yours.
