Nigella’s Guinness Chocolate Cake

This is the cake I make when I want something rich and familiar, but not overly fancy. I first tried Nigella’s Guinness chocolate cake years ago out of curiosity, and it immediately earned a permanent spot in my baking rotation. It’s dark, deeply chocolatey, and surprisingly balanced — not boozy, not too sweet, just comforting in that classic, dependable way. I usually bake it when I have people coming over or when I want a dessert that lasts a few days and gets better as it sits.

Nigella Lawson has a way of making bold ingredients feel approachable, and this cake is a perfect example. The idea of using Guinness in a chocolate cake sounds dramatic, but in practice it simply deepens the cocoa flavor and keeps the crumb incredibly moist. Over time, I’ve come to appreciate how unfussy this cake is — mix, bake, cool, frost, and you’re done.

Why You’ll Love This Recipe

• Deep Chocolate Flavor: Guinness intensifies the cocoa
• Moist Crumb: Stays soft for days
• Not Overly Sweet: Balanced and rich without being cloying
• Simple Method: No complicated baking steps
• Crowd-Pleasing: Works for birthdays or casual gatherings
• Classic Look: Understated but elegant
• Reliable Results: Consistent every time

Chef’s Pro Tips for Perfect Results

• Use Full-Fat Ingredients: They give the best texture
• Let the Guinness Cool: Warm beer can affect mixing
• Don’t Overbake: A slight softness in the center is ideal
• Cool Completely Before Frosting: Prevents melting
• Sift Cocoa Powder: Avoids lumps in the batter

Kitchen Tools You’ll Need

1. Springform Pan: Classic choice for this cake
2. Mixing Bowls: One for cake, one for frosting
3. Whisk: Smooth batter without overmixing
4. Spatula: For folding and spreading
5. Cooling Rack: Helps cake cool evenly

Ingredients in This Recipe

1. Guinness Stout: Adds depth and moisture
2. Unsalted Butter: Richness and structure
3. Dark Cocoa Powder: Deep chocolate flavor
4. Granulated Sugar: Sweetens and balances bitterness
5. Sour Cream: Keeps the cake tender
6. Eggs: Bind and enrich the batter
7. Vanilla Extract: Rounds out the flavor
8. All-Purpose Flour: Provides structure
9. Baking Soda: Helps the cake rise
10. Salt: Sharpens chocolate flavor
11. Cream Cheese: Base for the frosting
12. Powdered Sugar: Sweetens the topping
13. Heavy Cream: Lightens the frosting

Ingredient Substitutions

• No Guinness: Use another stout or dark ale
• Sour Cream Swap: Full-fat Greek yogurt
• Cream Cheese Alternative: Mascarpone for a softer frosting
• Cocoa Option: Dutch-processed works well
• Butter Swap: Margarine in a pinch, but butter is best

Ingredient Spotlight

• Guinness: Enhances cocoa without tasting like beer
• Cocoa Powder: The backbone of the cake’s flavor

Guinness Chocolate Cake

This rich, fudgy cake combines the deep flavors of dark chocolate and roasted stout beer, creating a moist and tender crumb with a velvety texture. The baking process involves melting chocolate and butter, folding in cocoa and flour, and gently incorporating Guinness for a bold, complex flavor, resulting in a crack-topped, decadent dessert.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8

Course: Dessert

Cuisine: baking

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• Guinness Stout: Adds depth and moisture
• Unsalted Butter: Richness and structure
• Dark Cocoa Powder: Deep chocolate flavor
• Granulated Sugar: Sweetens and balances bitterness
• Sour Cream: Keeps the cake tender
• Eggs: Bind and enrich the batter
• Vanilla Extract: Rounds out the flavor
• All-Purpose Flour: Provides structure
• Baking Soda: Helps the cake rise
• Salt: Sharpens chocolate flavor
• Cream Cheese: Base for the frosting
• Powdered Sugar: Sweetens the topping
• Heavy Cream: Lightens the frosting

Equipment

• Springform Pan: Classic choice for this cake
• Mixing Bowls: One for cake, one for frosting
• Whisk: Smooth batter without overmixing
• Spatula: For folding and spreading
• Cooling Rack: Helps cake cool evenly

Method

 

1. Prepare the Pan: Grease and line the base
2. Heat Guinness and Butter: Warm until butter melts, then cool
3. Whisk in Cocoa and Sugar: Create a smooth mixture
4. Add Sour Cream, Eggs, and Vanilla: Mix until combined
5. Combine Dry Ingredients: Flour, baking soda, and salt
6. Mix Batter: Gently fold dry into wet
7. Bake: Until set but still moist
8. Cool Completely: Before frosting
9. Make Frosting: Beat cream cheese, sugar, and cream
10. Frost the Cake: Spread evenly on top

Notes

The cake improves after resting for an hour, allowing flavors to meld. For a richer finish, top with ganache or whipped cream.

Make-Ahead and Storage Tips

• Make Ahead: Tastes even better the next day
• Refrigerate: Store frosted cake up to 4 days
• Bring to Room Temp: Best texture before serving
• Freeze Unfrosted Cake: Wrap well for up to 2 months

How to Serve This Dish

• As-Is: The cake stands on its own
• With Coffee: Perfect pairing
• For Celebrations: Works as a simple centerpiece

Creative Leftover Transformations

• Cake Trifle: Layer with cream and berries
• Mini Parfaits: Crumble into glasses
• Chocolate Cake Pops: Roll with frosting
• Dessert Plates: Serve with whipped cream

Additional Tips

• Use Good Cocoa: It really shows
• Level the Cake: Helps frosting look neat
• Clean Knife Cuts: For tidy slices

Make It a Showstopper

• Smooth White Frosting: Signature look
• Dark Cake Contrast: Simple and striking
• Minimal Garnish: Let the cake speak for itself

Variations to Try

• Espresso Boost: Add instant coffee to batter
• Orange Zest: Brightens chocolate flavor
• Chocolate Ganache Top: Richer finish
• Mini Cakes: Bake as individual portions
• Less Sweet Frosting: Reduce powdered sugar

FAQ’s

1. Does it taste like beer? No, just deeply chocolatey
2. Can kids eat this? Yes, alcohol bakes off
3. Can I use another beer? Yes, any stout works
4. Is the frosting sweet? Lightly sweet and creamy
5. Can I make it gluten free? Use a 1:1 gluten-free flour
6. Does it freeze well? Yes, unfrosted
7. What pan works best? Springform or deep round pan
8. Can I make it ahead? Yes, it improves with time
9. How moist should it be? Soft with a tender crumb
10. How long does it keep? Up to 4 days refrigerated

Olivia

Hi, I’m Olivia Chen-Williams, a professional chef, cooking instructor, and the founder of Turn Around At 50. For nearly three decades, my life has revolved around kitchens. Not the quiet, romantic kind, but the real ones. Hot, loud, demanding, and deeply alive.