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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
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: baking
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate at least 70% cacao
  • 100 g unsalted butter
  • 250 ml Guinness or substitute with brewed coffee
  • 150 g brown sugar
  • 3 large eggs at room temperature
  • 100 g unsweetened cocoa powder Dutch-processed preferred
  • 200 g all-purpose flour sifted
  • 1 tsp salt

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Sifter
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line it with parchment paper to prevent sticking.
  2. Chop the dark chocolate into small pieces and melt it together with the butter in a heatproof bowl set over a double boiler until silky smooth, smelling rich and roasted. Remove from heat and let cool slightly.
  3. In a large mixing bowl, whisk the eggs and brown sugar until the mixture turns pale and slightly thickened, about 2–3 minutes, and it begins to ribbon when drizzled.
  4. Add the slightly cooled chocolate mixture to the egg and sugar mixture, folding gently with a spatula until fully combined and smooth.
  5. Sift the cocoa powder, flour, and salt into the wet ingredients to keep the batter lump-free. Gently fold in the dry ingredients until just combined; do not overmix to keep the cake tender.
  6. Pour in the Guinness in two stages, gently folding after each addition. Watch the batter darken and bubble with tiny fizzing sounds, indicating the beer is incorporating well.
  7. Transfer the batter into the prepared cake pan, tapping it lightly on the counter to settle and release any air bubbles.
  8. Bake in the preheated oven for 35–40 minutes, until the top cracks slightly and the edges start to pull away from the pan. A toothpick inserted in the center should come out with moist crumbs.
  9. Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack and cool completely before frosting or serving.
  10. Once cooled, slice the cake with a serrated knife. Serve as is or dust with cocoa powder, or accompany with whipped cream or frosting for extra richness.

Notes

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