Chocolate Guinness Cake: A Decadent St. Patrick’s Day Classic
Stout-infused batter and silky Irish cream icing make every slice a decadent delight.
Chocolate Guinness Cake: Deeply Fudgy, Grown-Up Decadence
The Chocolate Guinness Cake is a beloved dessert classic that masterfully blends the robust flavor of Irish stout with dark chocolate richness. Finished with an irresistibly smooth Irish cream glaze, it’s the ultimate treat for chocolate lovers and an iconic centerpiece for St. Patrick’s Day celebrations, cozy gatherings, and festive occasions year-round. This recipe yields a beautifully moist Bundt cake that balances sweetness with subtle notes of malt and cocoa, making every bite unforgettable.
Why You’ll Love This Chocolate Guinness Cake
- Deep, intense chocolate flavor: Semisweet chocolate and cocoa powder bring richness and complexity.
- Extra moist texture: The addition of Guinness stout and sour cream ensures a soft, fudgy crumb.
- Elegant presentation: Baked in a Bundt pan, this cake’s dramatic shape makes it a showstopper.
- Luscious Irish cream glaze: A cream cheese-based icing spiked with Irish cream liqueur delivers a decadent finish.
- Perfect for entertaining: Ideal for St. Patrick’s Day but just as welcome at birthdays or dinner parties.
What Is Chocolate Guinness Cake?
The Chocolate Guinness Cake is a deeply chocolatey dessert that uses Guinness stout—a traditional Irish beer—both to enhance the cocoa’s intensity and add notes of malt, coffee, and smooth bitterness. While the alcohol bakes off in the oven, the residual flavors mingle with quality chocolate, brown sugar, and a touch of sour cream, resulting in an exceptionally moist, not-too-sweet cake. It’s often topped with a creamy glaze featuring Irish cream liqueur for both flavor and festivity.
Key Ingredients & Substitutions
The Cake
- Semisweet chocolate: Use chopped bars for superior meltability and flavor. If unavailable, one cup of semisweet chocolate chips can substitute.
- Guinness Stout: The star ingredient, providing complexity and moistness. Substitute another Irish stout if preferred.
- Brown and granulated sugar: Brown sugar keeps the crumb tender while white sugar balances sweetness.
- Unsalted butter: For richness; ensures a tender, moist cake.
- Unsweetened cocoa powder: Choose high-quality for the best chocolate flavor.
- Sour cream: Adds tang and moisture; full-fat is best for texture.
- Eggs and egg yolk: For structure and richness—room temperature recommended for even mixing.
- Vanilla extract: Enhances the chocolate and balances the stout notes.
- All-purpose flour: For a structure that supports the fudgy crumb.
- Baking soda: Reacts with the stout for lift; do not omit.
- Kosher salt: Deepens chocolate flavor and balances sweet notes.
- Baking spray with flour: Essential for ensuring the Bundt cake releases cleanly.
The Irish Cream Glaze
- Cream cheese: Adds tang and smoothness.
- Butter: A small amount softens and enriches the glaze.
- Powdered sugar: Provides sweetness and silky texture.
- Irish Cream Liqueur (such as Baileys): Brings mellow, boozy notes to finish the dessert.
- Water: Used to achieve perfect drizzling consistency.
Ingredient Tips
- Room temperature dairy and eggs incorporate more easily, yielding a smoother batter.
- Sifting cocoa powder prevents lumps in the batter.
- If you only have chocolate chips, use them as a substitute for chopped chocolate.
Step-By-Step Directions
- Preheat & Prep: Set your oven to 350°F (175°C). Thoroughly spray a 10- or 12-cup Bundt pan with baking spray that includes flour.
- Melt the chocolate: Place chopped semisweet chocolate in a large, heatproof mixing bowl.
- Make the stout mixture: In a saucepan, combine Guinness stout, granulated sugar, brown sugar, and butter. Heat over medium, stirring to dissolve sugar and melt butter. Once simmering, whisk in the cocoa powder until smooth. Pour the hot liquid over the chocolate and let sit 2 minutes; then stir until the chocolate melts. The mixture should be glossy and combined.
- Mix in dairy & eggs: Whisk the sour cream, eggs, egg yolk, and vanilla extract into the chocolate mixture until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, whisking gently until just combined (do not overmix).
- Bake: Pour the thick, velvety batter into the prepared Bundt pan. Smooth the top if needed. Bake for 45–50 minutes; check for doneness with a wooden pick—moist crumbs are good, but there should be no wet batter.
- Cool: Let the cake cool in the pan for 5 minutes, then carefully invert onto a wire rack. Allow to cool completely before glazing.
Tip:
For an extra-chocolatey experience, use chocolate chips if you have no bars. Be sure your Bundt pan is well greased and floured to avoid sticking.
How to Make the Irish Cream Glaze
- In a stand mixer or with a hand mixer, beat cream cheese and butter together on medium speed until fully smooth.
- Gradually add in powdered sugar on low speed, beating until the glaze is silky.
- Drizzle in Irish cream liqueur, mixing until completely incorporated. Adjust the glaze’s thickness by adding water, one teaspoon at a time, until it is just thin enough to spoon or drizzle over the cake (typically about 1 tablespoon of water is sufficient).
- Once the cake is fully cooled and on your serving plate, spoon the glaze over the cake, letting it cascade down the grooves. Allow it to set for about 20 minutes before serving.
Pro Tips for a Perfect Chocolate Guinness Cake
- Room temperature ingredients: Use room-temp dairy and eggs for a smooth batter that bakes evenly.
- Grease the pan thoroughly: Use baking spray with flour, or butter and flour every groove of your Bundt pan to prevent sticking.
- Don’t overbake: The cake is rich and fudgy; start checking for doneness at 45 minutes. The cake should spring back lightly and a tester should come out with just moist crumbs.
- Cool completely before glazing: If the cake is even slightly warm, the glaze may melt and slide off.
- Let the glaze set: Give the Irish cream glaze 20 minutes to slightly firm up for clean slicing and beautiful presentation.
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Serving Suggestions & Storage
- To Serve: This Bundt cake is rich enough for a celebration but pairs beautifully with coffee or after-dinner drinks. Optional: Dust lightly with cocoa or serve with a dollop of whipped cream for extra indulgence.
- Storage: Keep the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
- Make ahead: The plain cake can be baked and cooled (without glaze) up to 2 days ahead and stored tightly wrapped. Glaze before serving.
Chocolate Guinness Cake Recipe Card
| Ingredient | Amount |
|---|---|
| Semisweet chocolate, chopped | 6 oz |
| Guinness Stout | 11 oz (approx. 1 bottle) |
| Granulated sugar | 1¼ cups |
| Light brown sugar, packed | 1¼ cups |
| Unsalted butter, softened | 11 tbsp |
| Unsweetened cocoa powder | ⅓ cup |
| Sour cream, room temp | ¾ cup |
| Large eggs, room temp | 2 eggs + 1 yolk |
| Vanilla extract | 2½ tsp |
| All-purpose flour | 2½ cups |
| Baking soda | 2½ tsp |
| Kosher salt | 1 tsp |
| Icing | |
| Cream cheese, softened | 2 oz |
| Unsalted butter, softened | 1 tbsp |
| Powdered sugar | 1½ cups |
| Irish cream liqueur | 2 tbsp |
Ways to Customize This Cake
- Add chocolate chips: Fold in 1 cup of semisweet chocolate chips for pools of melty chocolate throughout.
- Try a whiskey glaze: Replace Irish cream liqueur with a splash of Irish whiskey for a punchier flavor.
- Espresso powder: Add ½ teaspoon for deeper, coffee-like undertones.
- Orange zest: Add 1 tablespoon of finely grated orange zest to the batter for a citrus twist.
Nutritional Information (Estimate Per Serving)
- Servings: 12–16 slices
- Calories: ~450 per slice (varies with glazing and serving size)
- Highlights: Contains dairy, gluten, and alcohol (not suitable for those avoiding these ingredients)
Frequently Asked Questions (FAQs)
Can I make Chocolate Guinness Cake without alcohol?
For the classic flavor, Guinness is essential. However, for a non-alcoholic option, substitute a malt beverage or extra-strong coffee in the batter. Omit Irish cream and replace with milk or coffee in the glaze.
Does the cake taste like beer?
No—the Guinness stout intensifies the chocolate flavor and adds moisture, but the cake does not taste like beer. Instead, it has a rich, deep chocolate profile enhanced by malty undertones.
Can I use a different pan?
This recipe is designed for a 10- or 12-cup Bundt pan. With smaller pans, fill only ⅔ full and adjust baking time downwards. The batter can also be split among loaf pans with reduced baking time.
Can I freeze this cake?
Yes. Freeze the unglazed cake, tightly wrapped, for up to 1 month. Thaw overnight at room temperature, then glaze before serving.
Is this cake kid-friendly?
While most of the alcohol cooks off during baking and in the glaze, there may be trace amounts remaining. For a completely alcohol-free version, use substitutions as listed above.
What to Serve With Chocolate Guinness Cake
- Fresh berries: Strawberries, raspberries, or blackberries complement the chocolate.
- Lightly sweetened whipped cream: Balances the richness of the cake.
- Espresso or Irish coffee: For a perfect pairing.
- Vanilla ice cream: For an over-the-top dessert experience.
Tips and Variations
- For extra crunch, sprinkle toasted chopped hazelnuts over the finished glaze.
- For a glossy finish, add a spoonful of light corn syrup to the Irish cream glaze.
- Make mini Bundt cakes by dividing the batter among mini pans; decrease baking time to 20–30 minutes.
Storing and Freezing Instructions
- At room temperature: Keep tightly covered for up to two days for best texture and flavor.
- Refrigerated: Store up to 5 days; bring to room temperature or gently microwave slices before serving.
- Freezing: Freeze the unglazed cake tightly wrapped in plastic and foil for up to one month. Thaw and glaze before serving for freshest taste.
Recipe Success Summary
| Step | Key Tip |
|---|---|
| Preparation | Use room temperature dairy and eggs for easy mixing. |
| Baking | Grease Bundt pan thoroughly; start checking for doneness at 45 min. |
| Finishing | Cool completely before glazing for a clean finish. |
More Chocolate & Guinness Recipes
- Guinness Brownies: Rich and fudgy with a hint of stout and creamy swirls—perfect for parties or gifts.
- Irish Cream Cupcakes: Vanilla cupcakes topped with Irish cream-spiked frosting for easy entertaining.
- Chocolate Whiskey Bundt Cake: Similar richness but with the smoky undertones of Irish whiskey.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a42663712/chocolate-guinness-cake-recipe/
- https://www.eatthelove.com/guinness-chocolate-bundt-cake/
- https://www.thepioneerwoman.com/food-cooking/recipes/a38831586/guinness-brownies-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g41410556/bundt-cake-recipes/
- https://compassohio.com/cuisine/guinness-chocolate-cake-a-decadent-st-patricks-day-delight/
- https://www.youtube.com/watch?v=NoQM2HFSfV0
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Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.
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