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Guinness Chocolate Cake cooked in a bundt pan and topped with frosting is a rich, fluffy, and moist chocolate cake. Stout beer really enhances the flavor!
Why this recipe works:
This was the most moist, soft, decadent, and rich chocolate cake I have ever made.
Guinness stout beer is liquid magic when it comes to baking! The rich, dark, bitter taste brings out the chocolate flavor.
The beer also makes any baked goods, including this cake, fluffy and moist with a fantastic texture.
Here’s how to make it:
- Instead of greasing and lightly dusting the pan with flour, I only used butter because it was such a dark cake and I didn’t want to have flour on the outside.
- Melt a cup of butter in a pan with a cup of Guinness (or any variety of) stout beer. Remove the pan from the heat and whisk in the sugar, a split vanilla bean, and cocoa powder. Once this mixture has cooled, remove the vanilla bean pod from the liquid mixture and mix in the eggs and sour cream.
- Add all of the dry ingredients to the bowl of your stand mixer.
- Add about a third of the liquid ingredients to the dry ingredients and beat on high speed until it is light and fluffy. Add the remaining wet ingredients and stir just until combined, scraping the sides as needed.
- The cake will take about 45 minutes to cook. Once it has cooled a bit, you can invert it onto a plate and allow it to finish cooling.
Cooking tips:
- I recommend slowly pulling the cake away from the sides of the pan and maybe even using a knife for better separation.
- The vanilla bean can be replaced with one tablespoon of pure vanilla extract, if needed.
Frosting recommendations:
- I topped this particular cake with a vanilla bean cream cheese frosting that was thinned with freshly squeezed blood orange juice. You can find that recipe below under the cake recipe.
- You can never go wrong with a standard Cream Cheese Frosting. I recommend piping it in thick lines from the center, over the top, and down the sides.
- My Mascarpone Frosting is light and delicate and would also compliment this intense cake nicely.
Did you make this recipe? Please leave me a comment and let me know what you think!
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Pin ItGuinness Chocolate Cake
Guinness Chocolate Cake cooked in a bundt pan and topped with frosting is a rich, fluffy, and moist chocolate cake. Stout beer really enhances the flavor!
Ingredients
- 1 cup stout beer Guinness Stout recommended
- 1 cup unsalted butter
- 3/4 cup unsweetened Cocoa Powder
- 2 cups granulated sugar
- 1 vanilla bean split
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs beaten
- 3/4 cup sour cream
Instructions
- Preheat oven to 350 degrees F. Heavily grease bundt pan.
- In a medium side pot, melt butter with Guinness over medium heat. Once melted, turn off heat and whisk in cocoa powder, sugar, and vanilla bean. Allow to cool while you prepare the next steps. Once cooled, remove the vanilla bean pod.
- In the bowl of your stand mixer, combine flour, baking soda, and salt.
- Add eggs and sour cream to your chocolate mixture.
- Add 1/3 of the chocolate liquid mixture to flour mixture and beat on high until light and fluffy, about 1 minute. Add remaining wet ingredients and beat on low until well combined. Scrape sides and beat until fully combined.
- Bake in preheated oven in prepared pan until a toothpick comes out clean, about 45 minutes.
- Allow cake to cool in the pan for at least 5 minutes. Carefully invert onto a plate. You may need to use a knife to loosen the cake from the sides of the pan before you invert. Enjoy alone or top with orange frosting (recipe below).
Notes
Cooking tips:
- I recommend slowly pulling the cake away from the sides of the pan and maybe even using a knife for better separation.
- The vanilla bean can be replaced with one tablespoon of pure vanilla extract, if needed.
- Nutritional information is for the cake and does not include any frosting
Nutrition
Calories: 402kcal, Carbohydrates: 53g, Protein: 5g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 83mg, Sodium: 308mg, Potassium: 142mg, Fiber: 2g, Sugar: 34g, Vitamin A: 613IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave me a comment below
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Pin ItBlood Orange Frosting
Blood Orange Frosting is a beautifully colored and delicious icing made from fresh orange juice that is thicker than a glaze but thinner than buttercream.
Equipment
Ingredients
- 6 ounces cream cheese at room temperature
- 8 tablespoons unsalted butter cut into pieces, at room temperature
- 1/2 cup fresh orange juice from about 2 oranges
- 2 vanilla beans scraped
- 2 teaspoons finely grated orange zest
- 3 cups confectioners' sugar
Instructions
- In the bowl of a stand mixer with the paddle attached, cream together cream cheese and butter until completely smooth.
- Add orange juice, vanilla bean, and orange zest. Blend until smooth.
- Add powdered sugar, one cup at a time, blending until smooth and creamy.
- Frosting will have a consistency between a thick buttercream and a glaze.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave me a comment below
This recipe was originally published in February 2015 and has been updated with more information and cooking tips. Don’t worry – I didn’t change the recipe!
I am so happy I found this again! I made it last year and it was incredible. I am definitely making it again this year!
Wow – a special dessert for adults only! Love it!
Actually, any alcohol burns off so anyone can eat it.
Made this over the weekend to take to a neighbor’s house for a get together. Only modification I made was using pure vanilla extract. The cake was perfect; moist, not too dense, and very flavorful. Had to bake it about 8 minutes longer than what was listed in the directions, but that’s a variable one expects. I only had jumbo eggs so I believe that had some bearing on the extra time needed to bake this cake. This was the best chocolate cake I’ve ever made and everyone commented on how great it tasted. I decided not to make any icing for it and that turned out to be a good decision as it didn’t need any. In the future I may try an icing or some fresh whipped cream with a couple of fresh strawberries.