My sister made this Chocolate Guinness Cake for a family gathering many moons ago, and it was an instant hit. The combination of deep, dark chocolate and the slight bitterness of the Guinness, balanced by the tangy cream cheese frosting, made it one of those cakes that people kept coming back for. Ever since then, it’s been a firm favourite in my baking repertoire.
This cake is incredibly moist, rich, and full of flavour, with the Guinness enhancing the cocoa rather than overpowering it. The luscious cream cheese frosting adds the perfect creamy contrast, making this a truly indulgent dessert. Whether you’re celebrating St. Patrick’s Day, a birthday, or just in the mood for something special, this cake is sure to impress.
This recipe is inspired by Nigella Lawson’s iconic version, but I’ve streamlined the method to make it even easier while keeping all the indulgent flavour.
If you’re after something a bit more classic for celebrations, I also have a red velvet cake that’s always popular.
Why You’ll Love This Chocolate Guinness Cake
✔ Super Moist Texture – The combination of Guinness and sour cream keeps this cake incredibly soft.
✔ Deep Chocolate Flavour – Cocoa powder and stout create a rich, intense chocolate taste.
✔ Easy One-Bowl Method – No need for multiple bowls—this recipe keeps things simple.
✔ Perfect for Any Celebration – A stunning cake that looks as good as it tastes.
Ingredients You’ll Need
For the Cake:
- Guinness
- Unsalted butter
- Cocoa powder
- Caster sugar
- Eggs
- Vanilla extract
- Sour cream
- Plain flour
- Bicarbonate of soda
- Salt
For the Cream Cheese Frosting:
- Cream cheese
- Icing sugar
- Vanilla extract
- Thickened cream
Tips for the Best Chocolate Guinness Cake
✔ Let the cake cool completely before frosting to avoid melting the icing.
✔ Use full-fat sour cream for the best texture and richness.
✔ For extra depth of flavour, let the batter sit for 5–10 minutes before baking.
✔ Store the cake in the fridge for up to 4 days. Bring it to room temperature before serving for the best taste.
Can You Make This Cake Without Guinness?
Yes! If you’d prefer a non-alcoholic version, you can substitute the Guinness with strong black coffee or even coca-cola for a similar rich effect.
More Decadent Dessert Recipes to Try
- Ultimate Chocolate Brownies – Fudgy, gooey, and irresistible.
- Basque Cheesecake – A perfectly imperfect dessert.
- Orange and Almond Cake– Light, airy and naturally gluten-free.
This Chocolate Guinness Cake is the perfect balance of deep chocolate flavour and creamy frosting, making it a must-bake for any dessert lover. Whether you’re celebrating a special occasion or just craving something indulgent, this cake won’t disappoint!
Have you tried this recipe? Let me know in the comments below! And don’t forget to share your bakes on Instagram—tag me @threefriendscook so I can see your creations!
Chocolate Guinness Cake
Equipment
- 1 Mixing Bowl
- 1 whisk or electric beaters
- 1 springform cake tin 20cm
Ingredients
For the Cake:
- 200 ml Guinness or any dark stout
- 200 g unsalted butter cubed
- 65 g cocoa powder sifted
- 340 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 120 ml sour cream
- 235 g plain flour
- 2 tsp bicarbonate of soda
- ⅓ tsp salt
For the Frosting:
- 200 g cream cheese softened
- 100 g icing sugar sifted
- 1 tsp vanilla extract
- 100 ml thickened cream
Instructions
Prepare the tin:
- Preheat your oven to 170°C (fan-forced) or 180°C (conventional). Grease a 20cm springform tin and line the base and sides with baking paper. Ensure the paper extends at least 4–5cm above the rim to allow for rising and prevent spills.
Melt the butter:
- Place the butter in a microwave-safe bowl and heat in 20-second bursts until fully melted.
- Mix the base ingredients:
- Pour the melted butter into a large mixing bowl, then add the Guinness and stir. Whisk in the cocoa powder and sugar until smooth. Let the mixture cool slightly.
Add the rest of the wet ingredients:
- Crack the eggs directly into the bowl, add the vanilla extract and sour cream, and whisk everything together until fully combined.
Fold in the dry ingredients:
- Sift the flour, bicarbonate of soda, and salt directly over the wet mixture. Gently fold everything together until just combined.
Bake the cake:
- Pour the batter into the prepared tin and smooth the top. Bake for 50–55 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool completely in the tin before unmoulding.
Make the frosting:
- Using an electric mixer, beat the cream cheese until smooth. Add the icing sugar and vanilla extract, mixing until combined. Slowly pour in the thickened cream, beating until light and fluffy.
Decorate and serve:
- Spread the frosting generously over the cooled cake, aiming for a frothy, pint-like effect.
Video
Nutrition
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