Guinness Chocolate Cake is the recipe that Lucia makes every St. Patrick’s Day and every most sophisticated dinner party celebration when she wants to create the most completely extraordinary and the most genuinely impressive adult celebration cake that uses the most unexpected and the most brilliantly transformative ingredient of Guinness Extra Stout simmered with the most generous quantity of butter to create the most deeply fragrant and the most properly complex individual chocolate cake batter base.
Because the most bold and the most roasty individual character of the most dark Irish stout amplifies the most naturally present chocolate flavor compounds in the cocoa powder to the most dramatically deep and the most genuinely extraordinary dark-chocolate individual depth that plain water or coffee can never quite replicate, while the most generous sour cream addition contributes the most essential tangy moisture that produces the most beautifully fine and the most properly tender individual crumb. The most extraordinary Irish whiskey buttercream draped most beautifully over the most completely cooled individual cake creates the most genuinely sophisticated and the most properly boozy individual finishing note.
Guinness Chocolate Cake is the most easy and deeply extraordinary 1-hour moist St. Patrick’s Day celebration cake made by simmering Guinness stout and butter combining with sour cream eggs and vanilla whisking in flour sugar cocoa baking soda and salt baking at 350°F for 35 to 40 minutes and frosting with Irish whiskey buttercream. Come follow us on Pinterest where we share beautiful cake recipes and easy celebration favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Guinness Chocolate Cake Recipe
This Guinness Chocolate Cake recipe is the most completely extraordinary and the most genuinely sophisticated individual celebration cake that delivers the most dramatically deep and the most beautifully complex chocolate flavor through the most brilliantly chosen Guinness Extra Stout — the most bold roasty notes of the most dark Irish stout amplify the cocoa’s most naturally present individual flavor compounds to produce a most extraordinarily deep and the most beautifully dark chocolate individual cake character that plain water and even coffee cannot replicate with the same most specifically Irish stout complexity.
The most individual technique that makes this cake so genuinely extraordinary is simmering rather than simply mixing the Guinness with the butter — the brief simmer concentrates the most essential individual flavors and produces the most beautifully warm and the most properly fragrant butter-stout mixture that infuses the most deepest individual flavor into every individual crumb. Our Homemade Chocolate Cake makes a beautifully equally moist and equally deeply chocolatey companion for a complete and wonderful chocolate celebration cake collection.
Ingredients Needed for This Guinness Chocolate Cake Recipe
For the Guinness Chocolate Cake:
- 1 cup (240ml) Guinness Extra Stout
- 1 cup (227g) Unsalted Butter, cubed
- ¾ cup (75g) Unsweetened Natural Cocoa Powder
- 2 cups (400g) Granulated Sugar
- ¾ cup (180g) Sour Cream, room temperature
- 2 large Eggs, room temperature
- 1 tbsp Pure Vanilla Extract
- 2 cups (240g) All-Purpose Flour
- 2½ tsp Baking Soda
- ½ tsp Salt
For the Irish Whiskey Buttercream:
- 1½ cups (339g) Unsalted Butter, room temperature
- 4 to 5 cups (480 to 600g) Powdered Sugar, sifted
- 3 to 4 tbsp Irish Whiskey (such as Jameson)
- 1 tbsp Heavy Cream
- Pinch of Salt
How to Make This Guinness Chocolate Cake Recipe
Preheat the oven to 350°F (175°C). Grease and line a 9 by 13-inch baking dish with parchment paper, or grease two 8 or 9-inch round cake pans.
In a large heavy-bottomed saucepan, combine the Guinness and the cubed butter over medium heat. Heat until the butter is the most completely melted, stirring gently. Remove from heat and whisk in the cocoa powder and sugar until the most smooth. Allow to cool for 10 to 15 minutes, cara mia.
Whisk in the room-temperature sour cream, eggs, and vanilla extract to the most completely combined.
In a large bowl, whisk together the flour, baking soda, and salt. Pour the Guinness mixture into the flour mixture and fold gently until just combined — a few lumps are the most completely acceptable. Do not overmix.
Pour into the prepared pan. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out with only a few moist crumbs. The cake should spring back slightly when the surface is gently touched. Cool completely.
For the Irish Whiskey Buttercream, beat the room-temperature butter until the most pale and the most beautifully fluffy — approximately 3 minutes. Gradually add the sifted powdered sugar one cup at a time, mixing on low. Add the Irish whiskey, cream, and pinch of salt. Beat on medium-high for 2 to 3 minutes until the most incredibly fluffy and smooth.
Frost the most completely cooled cake.
How to Serve This Guinness Chocolate Cake Recipe
Serve at room temperature after 30 minutes out of the refrigerator for the most beautifully softened and the most properly creamy Irish whiskey buttercream. Garnish with a light dusting of cocoa powder through a fine mesh sieve and optional gold shimmer dust for the most dramatically beautiful and the most properly St. Patrick’s Day-themed individual presentation.
A pint of Guinness alongside each individual slice creates the most genuinely immersive and the most completely extraordinary Irish celebration dessert experience. Our Homemade Chocolate Cake makes a beautifully equally deeply moist and equally celebration-worthy companion for a complete and wonderful chocolate celebration cake collection.
How to Store This Guinness Chocolate Cake Recipe
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. The Guinness flavor actually deepens and becomes the most beautifully complex on day two. Freeze unfrosted cake layers wrapped tightly for up to 3 months — make fresh buttercream on the day of serving for the most properly fresh individual Irish whiskey character.
Tips to Make This Guinness Chocolate Cake Recipe
Allow the Guinness and butter mixture to cool the most completely for the most indicated 10 to 15 minutes before adding the sour cream and eggs. The most hot mixture scrambles the eggs on contact and produces the most undesirably lumpy and the most improperly combined individual batter. Patience with the individual cooling step produces the most properly smooth and the most completely extraordinary batter.
Measure the cocoa powder and flour using the spoon-and-level method for the most accurately measured individual quantities. Scooping cocoa and flour from the bag packs the most excessive quantity into the measuring cup and produces the most dense and the most improperly dry individual cake.
Helpful Notes for This Guinness Chocolate Cake Recipe
For an alcohol-free version that retains the most similar deep and roasty individual flavor profile, substitute the Guinness with an equal quantity of strong brewed coffee or a combination of half strong coffee and half dark cola. Substitute the Irish whiskey in the buttercream with the same quantity of heavy cream plus a teaspoon of vanilla extract.
Guinness Foreign Extra Stout is the most alternative to Extra Stout if Extra Stout is unavailable — both produce the most beautifully deep and the most roasty individual stout character in this cake.
Variation of This Guinness Chocolate Cake Recipe
Maria made a version adding half a cup of dark chocolate chips folded through the batter for the most completely extraordinary and the most deeply chocolate-studded individual Guinness stout cake. Teresa tried a Bailey’s Irish Cream buttercream in place of the Irish whiskey buttercream for the most completely extraordinary and the most creamily different individual Irish celebration cake.
For a Guinness chocolate layer cake, bake in two 8-inch round pans and assemble with the most generous Irish whiskey buttercream between and over the layers, garnishing with a Guinness-reduced chocolate glaze for the most completely extraordinary and the most dramatically gorgeous individual celebration centerpiece. Our Peanut Butter Chocolate Cake makes a beautifully equally deeply chocolate and equally layered companion for a complete and wonderful chocolate celebration cake collection.
FAQs About This Guinness Chocolate Cake Recipe
Does the cake taste like beer?
No — the Guinness stout amplifies and deepens the most natural chocolate flavor rather than producing any identifiable individual beer taste in the finished cake. The most bold roasty and the most malty character of the stout elevates the cocoa to a most extraordinarily deep and the most beautifully complex individual chocolate note that simply tastes like the most incredibly rich and the most deeply chocolate-forward individual cake.
Can I use a different stout?
Yes. Any dark stout — Murphy’s, Beamish, or any quality craft stout — substitutes for Guinness most effectively. Lighter individual ales produce a less deeply flavored and the most less dramatically roasty individual result than the most specifically dark and the most properly roasty Guinness Extra Stout. Avoid porter, which produces a more coffee-forward rather than the most properly stout-like individual flavor.
Does this cake need to be refrigerated because of the beer content?
The alcohol in Guinness cooks off entirely during the simmering step, leaving only the most concentrated individual flavor. The most properly stored individual cake does not require refrigeration any more than a conventional individual chocolate cake — room temperature for up to 3 days or refrigerated for one week for the most properly maintained individual freshness.
Conclusion
This Guinness Chocolate Cake is the most completely extraordinary and the most deeply sophisticated St. Patrick’s Day and celebration cake that makes every gathering feel genuinely and completely magnificent through the most dramatically deep Guinness stout cocoa crumb and the most properly creamy Irish whiskey buttercream in every single moist and completely irresistible Guinness chocolate cake slice.
We hope it brings the same deeply joyful Irish celebration sophistication and the same completely delighted table to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Guinness Chocolate Cake The Most Easy Moist Guinness Stout Cocoa Sour Cream Irish Whiskey Buttercream St Patrick Celebration Cake
- Total Time: 1 hour 20 minutes including cooling
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
The most extraordinary moist Guinness Chocolate Cake made by preheating oven to 350°F greasing and lining 9×13 pan or two 8-inch round pans combining 1 cup Guinness Extra Stout and 1 cup cubed butter in heavy saucepan over medium heat until butter melted removing from heat whisking in 3/4 cup cocoa and 2 cups sugar until smooth cooling 10 to 15 minutes whisking in 3/4 cup room temperature sour cream 2 room temperature eggs and 1 tbsp vanilla whisking 2 cups flour 2 1/2 tsp baking soda and 1/2 tsp salt in large bowl pouring Guinness mixture into flour mixture folding just until combined pouring into pan baking 35 to 40 minutes until toothpick shows few moist crumbs cooling completely then beating 1 1/2 cups room temperature butter 3 minutes adding 4 to 5 cups sifted powdered sugar one cup at a time adding 3 to 4 tbsp Irish whiskey cream and salt beating medium-high 2 to 3 minutes until fluffy frosting cooled cake. A completely extraordinary moist Guinness stout Irish whiskey buttercream cake recipe.
Ingredients
1 cup 240ml Guinness Extra Stout
1 cup 227g Unsalted Butter cubed
3/4 cup 75g Unsweetened Natural Cocoa Powder
2 cups 400g Granulated Sugar
3/4 cup 180g Sour Cream room temperature
2 large Eggs room temperature
1 tbsp Pure Vanilla Extract
2 cups 240g All-Purpose Flour
2 1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 cups 339g Unsalted Butter room temperature for buttercream
4 to 5 cups 480 to 600g Powdered Sugar sifted
3 to 4 tbsp Irish Whiskey such as Jameson
1 tbsp Heavy Cream
Pinch of Salt for buttercream
Instructions
1. Preheat oven to 350°F 175°C. Grease and line 9×13 pan or two 8-inch round pans.
2. Combine Guinness and cubed butter in heavy saucepan over medium heat until butter melted. Remove from heat.
3. Whisk in cocoa and sugar until smooth. Cool 10 to 15 minutes.
4. Whisk in room temperature sour cream, eggs, and vanilla.
5. Whisk flour, baking soda, and salt in large bowl.
6. Pour Guinness mixture into flour. Fold just until combined. Do not overmix.
7. Pour into prepared pan. Bake 35 to 40 minutes until toothpick shows few moist crumbs.
8. Cool completely.
9. Beat room temperature butter 3 minutes until pale and fluffy.
10. Add powdered sugar one cup at a time on low.
11. Add Irish whiskey, cream, and salt. Beat medium-high 2 to 3 minutes until fluffy.
12. Frost completely cooled cake.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake, St. Patrick’s Day, Celebration
- Method: Baking
- Cuisine: Irish American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 58g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Guinness chocolate cake, easy moist Guinness chocolate cake recipe Irish whiskey buttercream stout, best St Patrick’s Day Guinness stout chocolate cake, deeply moist Guinness beer chocolate cake Irish celebration
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