The Perfect Chocolate Guinness Cake Recipe

The Perfect Chocolate Guinness Cake is a rich, indulgent treat that combines deep cocoa flavors with the malty warmth of Guinness. Its moist, velvety crumb is balanced by a silky cream cheese frosting, creating a harmony of textures that melts in your mouth.

With just 20 minutes of prep and an hour in the oven, this cake is surprisingly simple yet utterly luxurious, perfect for impressing guests or treating yourself.

Every bite offers a symphony of flavors—bitter chocolate, subtle sweetness, and a hint of roasted malt—that lingers delightfully. The cake’s dense yet tender structure makes it a standout dessert, ideal for celebrations or cozy evenings.

Whether you’re a baking novice or a seasoned pro, this recipe promises a showstopping result that’s as satisfying to make as it is to savor.

Ingredients for The Perfect Chocolate Guinness Cake

• For the Cake:
• 10 tablespoons (5oz/142g) butter, melted
• ¾ cup (3oz/85g) cocoa powder
• 1 cup (8oz/225g) granulated sugar
• 1 ⅓ cups (8oz/225g) dark brown sugar
• 1 cup (8floz/240ml) Guinness stout (or any stout beer)
• ¾ cup (6oz/170g) sour cream (substitute with plain yogurt if needed)
• 2 large eggs (at room temperature)
• 1 tablespoon vanilla extract
• 2 cups (10oz/284g) all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• For the Chocolate Butter Glaze:
• ½ cup (4oz/115g) butter
• ⅔ cup (4oz/115g) bittersweet chocolate, finely chopped (or use chocolate chips)
• 1 tablespoon honey or golden syrup

Step-by-Step Instructions for The Perfect Chocolate Guinness Cake

1. Preheat the oven to 350°F (180°C). Butter and line a 9-inch (23cm) springform pan with parchment paper. Set aside.
2. Mix wet ingredients: In a large bowl, whisk together the melted butter, cocoa powder, granulated sugar, brown sugar, and Guinness stout until smooth.
3. Add sour cream, eggs, and vanilla: Whisk in the sour cream, followed by the eggs and vanilla extract until fully combined.
4. Combine dry ingredients: In a separate bowl, mix the flour, baking soda, and salt. Gradually whisk the flour mixture into the chocolate mixture until evenly incorporated.
5. Bake the cake: Pour the batter into the prepared pan and bake for 45-60 minutes, or until a skewer inserted into the center comes out clean.
6. Cool the cake: Let the cake cool completely in the pan on a wire rack.
7. Prepare the glaze: While the cake cools, combine the butter, chocolate, and honey in a microwave-safe bowl or small saucepan. Heat gently until melted, then stir until smooth. Let cool until thickened but still pourable.
8. Glaze the cake: Transfer the cooled cake to a serving plate. Pour the glaze evenly over the top, allowing it to drip down the sides. Let set for 1-2 hours before serving.
9. Store leftovers: Keep any leftover cake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Elevate Your Cake with Creative Toppings

While the chocolate butter glaze is delicious on its own, consider adding a sprinkle of sea salt or crushed hazelnuts for a gourmet touch. For a festive twist, top with whipped cream and a drizzle of caramel sauce. If you’re feeling adventurous, a dollop of Guinness-infused whipped cream can tie the flavors together beautifully.

Perfect Pairings for Serving

This rich, decadent cake pairs wonderfully with a cup of strong coffee or a glass of milk to balance the flavors. For a true Irish experience, serve it alongside a small glass of Guinness stout. It’s also a showstopper at parties—slice it into small portions and serve with fresh berries for a refreshing contrast.

Smart Storage and Reheating Tips

Store your cake in an airtight container at room temperature for up to 3 days. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw at room temperature before serving. If you’d like to enjoy it warm, microwave a slice for 10-15 seconds for a gooey, indulgent treat.

Time-Saving Tricks for Busy Bakers

To streamline the process, melt the butter and chocolate for the glaze in the microwave in 20-second intervals, stirring in between. You can also prepare the dry ingredients the night before and store them in a sealed container. If you’re short on time, skip the glaze and dust the cake with powdered sugar for a simpler finish.

Equipment Tips for Baking Success

A 9-inch springform pan is essential for this recipe—it makes removing the cake a breeze. If you don’t have one, a regular cake pan lined with parchment paper will work, but be extra careful when transferring the cake. Use a digital kitchen scale for precise measurements, especially for the cocoa powder and flour, to ensure the perfect texture.