Name: Guinness Chocolate Cake | Rich Moist Chocolate Cake
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: American
Ingredients: 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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There’s something truly magical about chocolate cake, especially when it comes to a Guinness Chocolate Cake | Rich Moist Chocolate Cake. The deep, rich flavors of cocoa play beautifully with the hint of bitterness from the Guinness, creating an indulgent experience that is hard to resist. This cake is moist, tender, and has that perfectly addictive chocolate flavor that keeps calling you back for just one more slice. It’s not just a treat; it’s a lovely experience to share with friends and family, transforming any occasion into a special celebration.

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 discovered this recipe, I was captivated by its effortless elegance. It quickly became my go-to dessert for birthdays, holidays, or simply when the craving for something rich and sweet hit. The best part? Everyone can enjoy it, whether you’re a chocolate lover or just looking for something sweet to end your day. So roll up your sleeves and prepare to make something that will become a favorite in your home.

Why You’ll Love This Recipe

Simple & Quick: With just a bit of prep and about 120 minutes baking time, this cake is easy to whip up for any occasion.
Irresistible Flavor: The combination of rich cocoa and Guinness gives this cake a unique depth of flavor that’s simply delightful.
Eye-Catching Appeal: Frost it beautifully with rich chocolate ganache for a show-stopping dessert that impresses every time.
Flexible Serving: Perfect for any occasion, be it a birthday party, a cozy family dinner, or an afternoon treat with coffee.
Diet-Friendly Options: While this recipe is not inherently gluten-free, easily substitute with a gluten-free flour blend if needed.

Ingredients You’ll Need

⅞ cup / 110 g all-purpose flour: Standard choice for a light texture but feel free to use a gluten-free blend for an alternative.
⅞ cups / 175 g granulated sugar: Provides sweetness while ensuring a moist crumb.
½ cup / 45 g Dutch-process cocoa powder, sifted: Ideal for a rich chocolate taste; using Dutch-process gives a smoother flavor and darker color.
1 teaspoon baking powder: This leavening agent helps the cake rise beautifully.
¼ teaspoon baking soda: Encompasses extra leavening for height and fluffiness.
¼ teaspoon fine sea salt: A pinch enhances the overall flavor, balancing the sweetness.
⅓ cup / 80 g full fat sour cream: Adds moisture and a slight tang; Greek yogurt can be a good substitute.
¼ cup / 56 g vegetable oil: Keeps the cake moist; feel free to use melted coconut oil for additional flavor.
1 large egg, at room temperature: Binding ingredient that provides structure – let it warm up to room temperature for best results.
2 teaspoons vanilla extract: Pure vanilla extract adds depth to the flavor profile.
scant ½ cup / 100 g hot brewed coffee or hot water: Intensifies the chocolate flavor; feel free to use decaf for a caffeine-free option.
⅓ cup / 80 g heavy cream: Vital for the decadent chocolate ganache frosting.
¼ cup / 56 g unsalted butter, cut into chunks: Essential for a smooth frosting; always use unsalted to control salt levels.
2 oz / 56 g good quality dark chocolate (60-70%), finely chopped: Choose a chocolate you love for deep, rich flavor.
⅓ cup / 67 g granulated sugar: Additional sweetness for the frosting.
⅓ cup / 30 g Dutch-process cocoa powder, sifted: Integrates beautifully into the frosting, giving it deep color and flavor.
⅓ cup / 80 g full fat sour cream, at room temperature: Ensures a creamy texture; again, Greek yogurt works well.
1 teaspoon vanilla extract: A touch more vanilla never hurts, adding warmth and complexity.
pinch fine sea salt: Enhances flavors in the frosting beautifully.

How to Make Guinness Chocolate Cake | Rich Moist Chocolate Cake

Preheat the Oven: Start by preheating your oven to 325 degrees F. While it’s heating, lightly butter or grease the bottom and sides of an 8-inch round baking pan and line the bottom with parchment paper to ensure the cake releases nicely.

Combine Dry Ingredients: In a bowl, whisk together ⅞ cup all-purpose flour, ⅞ cups granulated sugar, ½ cup Dutch-process cocoa powder, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon fine sea salt. This mixture forms the base of your cake, blending flavors and ensuring even leavening.

Mix Wet Ingredients: In another bowl or measuring cup, vigorously whisk together ⅓ cup full fat sour cream, ¼ cup vegetable oil, 1 large egg, and 2 teaspoons vanilla extract until fully mixed. This step ensures that your wet ingredients are well combined before adding them to the dry.

Combine Wet and Dry Mixes: Make a well in the center of the dry ingredients and pour in the sour cream mixture. Stir gently until nearly combined; a few dry streaks should remain for now.

Incorporate Coffee: Pour in the scant ½ cup hot brewed coffee or hot water into the mixture. This unusual step helps to melt the cocoa and intensify the chocolate. Use a whisk for mixing until the batter is smooth; don’t worry if it looks a little runny.

Bake the Cake: Pour the batter into your prepared pan, spreading it evenly. Bake for about 35 to 40 minutes or until the center springs back when lightly pressed, and a toothpick inserted near the center comes out with just a few moist crumbs attached. Remove from oven and place on a wire rack to cool until the pan is cool enough to handle.

Prepare the Ganache: In a small saucepan, combine ⅓ cup heavy cream and ¼ cup unsalted butter. Stir gently over medium heat until the butter is melted. Remove from heat and add in the 2 oz finely chopped dark chocolate. Stir until completely melted; if necessary, return to low heat briefly to melt all the chocolate.

Mix Frosting Ingredients: Once melted, add in ⅓ cup granulated sugar, ⅓ cup Dutch-process cocoa powder, and a pinch of fine sea salt, whisking until everything is well blended. The mixture will have a slightly grainy appearance, resembling brownie batter.

Add Touches of Creaminess: Next, add the additional ⅓ cup full fat sour cream and 1 teaspoon vanilla extract. Whisk until the frosting is smooth and shiny, and leave aside to cool until it reaches a spreadable consistency, about 15-30 minutes.

Frost the Cake: Generously spread the ganache over the cooled cake, using the back of a spoon or offset spatula to create beautiful swirls. The rich color and sheen of the frosting will make your cake irresistibly inviting.

Serve & Enjoy: Slice into generous portions and enjoy! The cake can hold at room temperature for a few hours; otherwise, refrigerate until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Storing & Reheating

To keep your cake fresh, store it at room temperature in an airtight container for up to 2 days. If you need it to last longer, refrigerate for up to 5 days. For longer storage, try freezing the cake wrapped tightly in plastic wrap and then foil for up to 3 months. When you’re ready to enjoy, thaw at room temperature, then reheat single slices in the microwave for about 10-15 seconds. Be aware that the texture may slightly change, but it should still taste delicious!

Chef’s Helpful Tips

Always sift your cocoa powder to avoid clumps and ensure even distribution in your batter.
Room-temperature eggs and sour cream help create a smoother batter, which leads to a better texture.
If your cake is domed, simply level the top with a serrated knife before frosting for a beautiful finish.
For a stronger chocolate flavor, use higher cocoa content chocolate (70% or more) in your frosting.
If time allows, prepare the frosting a day in advance to let the flavors meld, but keep it in the refrigerator tightly covered.

There’s nothing quite like treating yourself and your loved ones to a slice of Guinness Chocolate Cake | Rich Moist Chocolate Cake. It’s rich enough to delight and moist enough to please, setting the scene for smiles at every forkful. Don’t hesitate to add your own twist, like a sprinkle of sea salt or a dash of espresso powder for an added dimension. Enjoy making it, and I hope it becomes a cherished recipe in your collection!

Recipe FAQs

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

Absolutely! While Guinness provides a unique flavor, feel free to experiment with other stout beers or dark ales. Just ensure it’s a beer you enjoy drinking.

How do I make this cake gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum, or add it separately as needed for proper texture.

How can I enhance the chocolate flavor in the cake?

For an extra-rich chocolate experience, consider adding a tablespoon of instant espresso powder to the dry ingredients. It enhances the chocolate flavor without adding a coffee taste.

Can I freeze this cake?

Yes, you can freeze the cake! Wrap individual slices tightly in plastic wrap, then in aluminum foil. This will keep it fresh for up to 3 months. Thaw at room temperature before serving.