Satisfy your sweet cravings with this Chocolate Guinness Cake – a delectable dessert that brings together the bold flavors of Guinness Stout and the sumptuousness of chocolate. Perfect for an American audience, this recipe strikes a harmonious balance between sweet and robust, ensuring a memorable treat for all.
I’m not going to lie, I’m not a Guinness fan. The coveted “Meal in a Glass” is not for me.
Put it in a cake, however, and that is VERY much for me.
Far from tasting like a pint of beer, this cake is deliciously dark malty, and super moist.
Topped with a simple layer of cream cheese frosting, this is the easiest cake in the world to make and SO delicious!
(Also can we appreciate the new *non-Christmas-themed* cake stand?!)
This really is the easiest cake to make. It’s literally a one-bowl mix, straight to the tin, cover it in a frosting kind of situation.
No cutting, no leveling, no fancy decoration. Just a good cake.
The mixture itself is extremely wet, almost like water, but don’t be alarmed, it will set as it cooks.
The batter consistency creates a beautifully light and fluffy cake that is just addictive.
Like seriously, don’t leave me near this cake.
So grab a slice and a fork and get stuck in!
Recipe from The Hummingbird Bakery’s book “Cake Days”
Chocolate Guinness Cake
Equipment
- 1 round cake pan 9-inch
- 1 saucepan
- 1 stand mixer
- 1 cooling rack
- 1 offset spatula
Ingredients
Cake
- 250 ml Guinness draught
- 1 1/8 cups butter
- 3/4 cup cocoa powder
- 1 3/4 cups granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2/3 cup buttermilk
- 2 1/4 cups all-purpose flour
- 2 tsp. baking soda
- ½ tsp. baking powder
Frosting
- 1/4 cups butter
- 1 1/2 cups powdered sugar
- 4.4 oz. cream cheese full-fat
- cocoa powder for dusting (optional)
Instructions
- Line a 9-inch round cake pan with parchment paper and preheat the oven to 338°F (170°C).
- In a saucepan, add the Guinness and butter and heat on low heat until the butter is completely melted. Take the pan off the heat and whisk in the granulated sugar and cocoa powder to cool the mixture down. Add the eggs, vanilla, and buttermilk and whisk until you have a smooth batter.
- In a stand mixer, combine the remaining dry ingredients and add the Guinness mixture until everything is smooth and well combined.
- Pour the batter into the cake pan and bake for 45 minutes, or until a toothpick can be inserted and come out clean. Place the baked cake on a cooling rack to cool.
- When the cake is fully cool, make the frosting. To make the frosting, beat the butter and powdered sugar in a stand mixer until you have a fine crumb mixture. Add the cream cheese and beat on high speed for 2-3 minutes. Using an offset spatula, frost the cooled cake and dust it with cocoa powder before serving.
Is this cake firm enough to cover with sugerpaste? Want to shape into a rugby ball and cover in sugerpaste then decorate
Hi Davina, I don’t think it’s the ideal texture as it’s a very moist, soft cake, don’t think it would do too well as a rugby ball then fondant covered. Something like a madeira cake would work better for that. Maybe you could make this recipe into little cupcakes for the size and just reduce the cooking time?
Can this chocolate Guinness cake be frozen, I have to make it for a wedding.
Hi Sara, yes definitely just don’t frost it until you want to use it, otherwise the frosting will go a funny consistency when it defrosts. You can still make the frosting ahead and freeze it in an airtight container, but once it comes to room temperature give it another quick whip up before you frost the cake.
Probably best to let the cake come to room temperature overnight to avoid any dry or sogginess. Hope it goes well!
Is it draught or original guinness used in the chocolate guinness cake?
Thanks
I just checked my photos and it was a bottle of the Draught I used!