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A slice of chocolate Guinness cake on a plate with fresh cream next to a gold fork.
Chocolate Guinness Cake Recipe
Prep Time
20 mins
Cook Time
1 hr

Are you ready for a chocolate cake with an incredible depth of flavor? My new Chocolate Guinness Cake Recipe is just that — and more.

Course: Dessert
Cuisine: Irish
Servings: 12 people
Author: Gemma Stafford
For the Cake
  • 1 cup (8floz/225ml) Guinness stout
  • 10 tablespoons (5oz/142g) butter (melted)
  • ¾ cup (3oz/85g) cocoa powder
  • 1 cup (8oz/225g) granulated sugar
  • 1⅓ cups (8oz/225g) dark brown sugar
  • ¾ cup (6oz/170g) sour cream (at room temperature)
  • 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
Chocolate Butter Glaze
  • 1 cup (8oz/225g) butter
  • 1 cup (6oz/170g) bittersweet chocolate (finely chopped)
  • 1 tablespoon honey or golden syrup
  1. Preheat the oven to 350°F (180°C). Butter and line with parchment a 9-inch (23cm) springform pan. Set aside.

  2. In a stand mixer or in a large bowl, beat the Guinness, melted butter, cocoa powder, granulated sugar, and brown sugar.

  3. Beat in the sour cream, and then the eggs and vanilla extract until fully combined.

  4. In a separate bowl, combine the flour, baking soda, and salt. Whisk the flour mixture into the chocolate mixture until evenly mixed.

  5. Pour the batter into the prepared pan and bake for 45-60 minutes, until a skewer inserted in the middle comes out clean. Let the cake cool completely in the pan.

  6. While the cake is cooling, prepare the butter glaze: combine the butter, chocolate, and honey in a microwave-safe bowl or in a small saucepan and heat gently until the butter and chocolate melt. Stir together and let cool until thickened but still pourable.

  7. Once the cake has cooled, transfer the cake to a serving plate and pour the glaze on the cake. Let the glaze set for an hour or two before serving if you wish.

  8. Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze in an airtight container for up to 2 months.