I love this cake. Wondering if there’s a secret to have it not cave in the middle? It always caved for me at sea level and it’s even worse now at altitude. Any advice would be most helpful!
I love love love this recipe. I can’t get enough of it. I’ve made these for friends birthdays and anniversaries and they’re great everytime. I usually do a chocolate cream cheese frosting for them. I always use all purpose flour to make them and I’ve made them in a regular spring form pan, in cupcake pans, in bundt pans, in loaf pans. They’re always amazing.
I’ve made this cake for my husband’s birthday every year for the past 4-5 years. It is a moist dense flavorful cake, a winner for sure! I follow the directions exactly and bake exactly at 350 for 50-60 minutes and I notice each time that at the 45 minute mark the cake is still quite liquid-ey. So I increase the baking time in 5-minute increments until the middle is no longer jiggly and springs back when lightly touched. I have noticed that with each cake I’ve baked as the cake cools in the pan, the middle literally “sinks”. This isn’t a bad thing, but I’m wondering is the cake supposed to sink as it cools in the pan? Looking at the beautiful slice of cake in the picture at the top of this post, the cake doesn’t look like it sunk. It also looks like Garrett keeps the cake on the springform bottom and just frosts the top of the cake as it is out of the pan. Is there something I should be doing differently to avoid the middle sinking as it cools? Thanks :)
Kelli, I’ve wondered the same thing as mine always falls in the centre as well despite leaving it in for 65 minutes. However, it is incredibly delicious and everyone I serve it to (including myself) loves the little dip as it means we get a nice lot of the cream cheese icing!
Yup me too. This cake always falls on me. My secret is to almost level the top with a serrated knife then use my cake scraps to fill in the dip. The cake is so moist that it holds together. Lol! Kinda red neck I know but it works and no one’s ever going to know
My cake has fallen in the middle, too. I thought it was due to high altitude. This time I will try reducing the baking soda slightly, increasing the oven temp by 25°. I have also read that increasing liquid slightly and reducing sugar slightly will help. I am not sure how many changes I will make because the middle filled in nicely with frosting.
Can you tell me what adjustment will need to be made for high altitude (7500 ft)?
Hi Loretta, I haven’t made this cake at high altitude but if someone else reading has, please weigh in.
This was the best cake I have ever made. Everyone absolutely loved it. I followed the recipe exactly, cooked it for 55 minutes, and used a 9″ springform pan. The cake came out looking exactly like the picture and tasting amazing. The cake was not to sweet with a hint of the Guinness and the frosting was a perfect match. This is not your average, ordinary cake but it is very easy to make. I will definitely be making this cake again. Thank you for a great recipe!
Could the all-purpose flour be substituted with cake flour for a finer cake or would it ruin the end result?
Hi Ashley, I haven’t tried it with cake flour, but if you do, please let us know how it turns out for you!
Could I make this in a regular 13 x 9 cake pan??B
Hi Bonnie, I haven’t tried making this cake in a 13×9 cake pan but don’t see why it wouldn’t work. You may have to experiment to see what baking time will work best.
I try a lot of your recipes, some are good, some are fantastic. This cake recipe is hands down one of the best cakes I have made in years. So flavorful with the malt of the Guinness and the richness of the chocolate, moist, but not too dense or heavy, and most importantly not overly sweet. Reminds me of an old fashioned chocolate cake where the bitter chocolate flavor comes through.
I ended up making it with a mocha ganache, as the cream cheese frosting sounded like it’d conflict with flavors in the cake and decorated the whole thing with fresh raspberries from my garden.
This was a crowd pleaser and everyone went back for a small second slice!
Could I convert this recipe into cupcakes? I don’t have a 9″ springform pan, but I’d love to make this.
Hi Anna, I don’t see why not. You would just need to use timing for cupcakes instead of a cake, probably 18 to 20 min.
I made it yesterday and it came out just like on your pictures. And the taste was great! I really loved it! Thank you :)
You’re welcome Sylwia, I’m so glad you like it!
I love this cake!!! I made it several ways: with white chocolate frosting, with whipped cream and cherries and even with chocolate ganache. Each time it was perfect and everyone loved it!!! Thank you Elise!!!!!! This is the best chocolate cake!!!!!
Made this for Easter and everyone loved it. I will so be making it next time with a chocolate stout. Thanks [email protected] for the suggestion.
I have used a similar recipe for years only big difference is that the sugar isn’t added to the saucepan, but kept with the dry ingredients. Though I like cream cheese icing on some things, a ganache drizzled over the top takes the cake to an entirely new level for chocolate lovers (dark chocolate chips, coffee [or whipping] cream, pinch of instant coffee: warm in microwave in 15 second bursts until you can mix ingredients into a smooth, shiny sauce. Don’t overheat/heat too fast or it seizes. Sometime I’ll add a dash of coffee or chocolate liqueur).
I’ve substituted the sour cream for 6% or higher fat plain yogurt, and 0-2% plain Greek yogurt. Works fine but cake is a bit denser (closer to a brownie). Swapped half of the flour for whole wheat pastry flour. Shh, I’ve even gone so far as to replace half the butter with ripe, well blended avocado with good results. Adding cinnamon or a bit of instant coffee to the batter also highlights the chocolate, but I haven’t done that when using high molasses content sugars. The recipe is very forgiving and even if it failed completely (has not happened yet), I’d imagine it would still be fantastic warm with vanilla ice cream.
However I’ve made it, leftovers have never been an issue.
This cake was so moist, rich, and chocolatey that I brought it into work and fed it to sleepy co-workers and everyone raved about it! The rest of it is being served tonight at church! :) Thanks!
I baked this cake yesterday (my homage to St. Paddy’s Day) and this was fabulous!! I followed the recipe as is except that I did bake it in a Bundt pan. (It cooked in 50 minutes) My husband (whose two favorite foods are cake and bacon) said that this is his new favorite chocolate cake. Thank you so much for sharing your SIMPLY DELICIOUS recipe!!
Awesome Jane, I’m so glad you and your husband liked it!
I made this cake yesterday and it’s absolutely wonderful – dense and very moist and chocolaty! My husband, who just doesn’t like chocolate all that much, and really doesn’t like anything that’s very sweet (who is he, anyway?) informed me that the cream cheese frosting was definitely not welcome and certainly not necessary. Then he had another piece last night after I went up to bed.
I think I may have to frost the rest of it just to slow him down!
Yum! I made a stout cake with Terrapin Moo-Hoo chocolate milk stout last week. So delicious!
Is this gluten-free?
No, it is not gluten-free.
Hello, I have a 10in springboard pan- how do you think the cake will turn out if I use this size? Should I change the recipe? Thanks!
It may not need to cook as long. 45 to 55 minutes instead of 50 to 60 minutes.
I am on a wheat-free diet, so when I found out that Guinness has no wheat in it I immediately made this cake. I substituted Bisquick’s gluten free baking mix…. and it was one of the best cakes I’ve ever eaten! Sinfully rich and fudgy… with the perfect amount of cream cheese icing (I don’t like too much).
Thank you so much for this recipe!
This recipe is brilliant! I made it in a 9 in springform pan and it turned out great; very dense, chocolatey, and oh so moist. Definitely a keeper!
I made this recipe tonight and was a little confused by how much batter I ended up with – I had too much batter for my pan, so ended up making a few cupcakes, too, and my cake still overflowed. Did anyone else have this issue? Any idea where I might have gone wrong? Reading through the ingredients, I’m almost completely positive I used the same amounts of everything… And the cake IS delicious, so would love to correct my issue to make it come out right next time. (I did use a normal cake pan instead of a springform pan, but from the comments, it sounds like that was an okay substitution.)
Regular cake pans tend to have lower side than springform pans, which is what probably got you into trouble here. ~Elise
I made this cake yesterday and it was great! It came out a tad drier than it looks in your photo, but this is likely because I didn’t have enough butter and had to substitute part of it with oil. Still, amazing chocolate and beer flavor! To enhance the beer taste (and because I forgot to buy cream cheese for the frosting while buying other ingredients for the cake), I made a chocolate and beer glaze to top the cake (cocoa powder, powdered sugar, beer, and vanilla).
My favorite part of making/eating this cake? Pouring a couple of spoonfuls of the batter that you make in Step 2 (beer, butter, cocoa, and sugars) over some plain yogurt and devouring while standing at the kitchen counter!
I made this over the weekend it was very well received though in retrospect I think I accidentally used baking powder instead of baking soda :(. Used dark muscovado sugar in lieu of regular brown sugar, it has a wonderful molassesy flavour. I used an 8.5″ spring form and then cut the cake in half to make to layers. I filled the layers with a baileys and caramel cream cheese frosting. Glazed the cake witha dark chocolate ganache with a hint of brandy. Death by chocolate (and booze)! Thank you , Garrett!
I plan to make this for a family gathering, this may sound silly but is this cake also suitable for children? (Understanding that alcohol evaporates upon cooking.) Thanks!
Yes, it should be fine. ~Garrett
Would this recipe work with a 10 inch springform pan? I want to make a layer cake and I know the 10 ” cake will be thinner than using an 8 or 9 inch but will it be too thin? My plan was to make two 10 inch layers and fill inbetween them.
You could do it in a 10 inch pan, yes, but I’m not sure this cake can be made into a layer cake. It would be very difficult to do due to it’s soft, fudgy texture. ~Garrett
Not a beer drinker and bought draught guinness. Can you use draught instead of stout as I am not sure what the difference is, but is that alright?
Draught Guinness is a type of stout. No worries. Both are made from roasted barley, just one is a more specific Irish brand. ~Garrett
Aye, you don’t need a special occasion for this either. As a strong Irish family, this is a simple tradition now. I suggest Bailey’s icing, too; it’s even better. Cheers
What a good cake! Soft and moist, my parents loved it. Would add slightly less sugar next time though. Added a semisweet chocolate glaze instead of the cream cheese
This sounds amazing! I have a question though-please could you tell me if its possible to substitute an artificial sweetener for the sugar & if so, how much would you use?
I hear Stevia works well, but I don’t bake with artificial sweeteners so I wouldn’t be able to say. You’ll have to test it yourself. ~Garrett
The chocolate guinness cake recipe looks very tempting and I would like to try it out. But I have no idea about porter beer. Is there any substitute for it. Also can I use normal cream instead of sour one.
You should be able to buy porter beer at any grocery store. Porter is just a well hopped beer made from brown malt. ~Garrett
Any idea how long I should expect if I make it in the 9×13?
I do not. I would keep an eye on it and aim for a similar baking time. ~Garrett
I made this and it was amazing! Wonderful way to celebrate St. Patty’s day for sure! While I did use a spring form pan I questioned if I could just use a 9×13? What’s the difference?
The size and shape of the cake as well as the baking time. ~Garrett
By super fine sugar, do you mean icing sugar? or berry sugar?
Super fine sugar is just that, sugar granules that are very small. You can often find it in the baking section of the grocery store. You can also make your own by taking regular white granulated sugar and processing it in a food processor. ~Elise
Love it!!!!!!!!!! Was very moist, family and friends enjoy it.
Fabulous! A tremendous hit. I used a 9-in. springform pan, and think maybe an 8-in. pan would be a little small. I didn’t expect it to rise and stay so high (about 3 in.), and think it certainly could have been sliced across the middle for more frosting, which was also very good. I used the TJ’s lite cream cheese and it was fine — maybe I’ll try regular cream cheese next time — and there will be a next time, that’s for sure! Just thinking now that maybe two 8-in. cake pans would work nicely to make a layer cake. Any thoughts on that?
This preparation method was very different for me — I’m more used to using my Kitchen Aid mixer for cakes, but this one didn’t need that — just a couple of bowls and a pot for melting. Unique (for me) and easy and a wonderful outcome. Thank you so much for this one (and all of the other terrific, easy, delicious recipes). As others have already said, this one’s a keeper!
Perfect! One of the joys of this cake is it’s old fashioned texture, and it’s not too sweet. The light touch with cream cheese frosting is perfect for those of us who are not fond of greasy frostings. I made the cake for St. Pat’s day and it was a real hit, and plan on making it again for a group camping event – one of the attendees has a dog named Guinness!! Thanks for the recipe!
This was so yum!!! Thanks for the recipe!
Wonderful! Rich & dense, and not too sweet. I used English porter beer. Next time I’ll divide the cake into 2 layers with a ribbon of icing in between; yum.
I was worried about making a cake again (we don’t have the best history together), but this one turned out great! I used an 8-inch cake pan that I buttered and covered in parchment paper (bottom and sides). I’m glad I put the paper on it, as the cake did end up rising above the edge of my pan, but not the parchment! :)
Thanks for the great recipe and for restoring my faith in my cake baking abilities!
Delicious! I baked the cake for St. Patrick’s Day and substituted yogurt for the sour cream. I served it with a raspberry coulis instead of the sour cream frosting. The whole family loved it! I think this is my new go-to cake recipe.
Thanks for all of the great recipes. This is my favorite cooking blog!
I made this cake for a family St. Patrick’s Day party and it was a huge success! Thank you for this wonderful recipe. It’s a do over, even when it’s not St. Patrick’s Day.
Can you replace the sour cream with something else due to allergies?
Yogurt will work wonderfully. However, if it’s dairy that you are allergic to, then no. ~Garrett
THANKS! I’m new to your blog and am glad google features it! I’ve seen a few recipes on your site that I’m eager to try. I made this for St. Patrick’s day and it was great. You can definitely taste the guinness. The first few bites finshed with it, but then I did notice a bit of bitterness (not in a bad way) throughout while enjoying my 2nd piece of cake later. Mine turned out suprisingly airy and very moist. (I thought it would be a bit dense.)
I promised another group of people I would make it for them if it turned out good, so I’m going to make a batch in cupcake form later this week. Again, thank you for your blog!
I made this as cupcakes and made a Bailey’s Irish Cream cheese frosting from another recipe. It was amazing!! I would use this recipe for chocolate cake all the time. Very moist, rich and dense in consistency and flavor!!! 5 stars! Everyone here was crazy about it!
Made this cake over the weekend. One of the best chocolate cakes ever! Incredibly moist and rich with flavor. “Keeper”.
This cake was awesome. Thanks a bunch for the great recipe and idea. Loved this moist, dense, not too sweet, chocolate cake! And you’re right, goes great with a nice glass of stout.
Thanks Garrett for an awesome recipe! It was easy and so very rich and moist! I used my 9-inch springform pan and was a little afraid that it would overflow as it rose in the oven but it just made it! :)
I made this cake for St. Patty’s Day! It was wonderfully chocolaty and the guinness taste was not strong (I was a little worried about the bitterness before trying it). I was wondering if I can sub the guinness beer with anything else? I’m curious because I really like the cake and was thinking about making it a regular chocolate cake recipe. Thanks!
Excellent. While baking the aroma in the kitchen was wonderful with an intense chocolate flavor. Thanks for the recipe.
This was wonderful! I made it today with a homebrewed rye stout. The cake was moist and dense, and full of flavor. I substituted dark cacao, since that’s all I ever have on hand. It was excellent. Topped it with the cream cheese icing and some green sugar sprinkles. Everyone raved. Thanks for the recipe!
Just made this and my house smells AMAZING!!!! Cannot wait to try after dinner!!!!! Thanks for the recipe!!!!!
This was too much batter for my 8″ pan – my pan might be shallower than than photo cake, too.
But wow, it makes a great cake –
We made it with my husband’s doppelbock, and ate the cake, with no icing, but with doppelbock to drink alongside. Yum. Very intense.
Truly an amazing chocolate cake!
So amazinging simple to make and the results are to die for!
Garrett~Do you think Dutch process would be okay to use?
I imagine so. Haven’t tried it though. ~Garrett
Can anyone tell me how many cupcakes or mini cupcakes this recipe converts into? I’d assume a dozen regular cupcakes, but please let me know if you have any idea. Thanks!
I was wondering if this can be made with flat beer. I know some Guinness recipes (some quick breads, at least) can’t use flat beer. I made this last night, and it’s so delicious and moist! I have the rest of the Guinness sitting in my fridge, and was wondering if I could make the same cake tonight with the beer that was opened last night.
I’m looking forward to making this delicious cake but I’m planning on subbing the sour cream for 0% greek yogurt. I noticed that a commenter did so as well but added 1tsp baking soda. Is that advisable?
I advise you never change the pH balance of a cake recipe. I can’t say if it works or not because I haven’t tried it. ~Garrett
Thank you for the recipe. I made them into cupcakes and just an FYI I baked them at the same 350 for 16-18 minutes. They are amazing. Now if I can just keep my husband out of them before we get to our St. Patty’s party on Saturday. Thanks again!
The cake sounds amazing, but I’m not a big fan of cream cheese frosting (or buttercream… yeah, I know, I’m a little weird like that!). It sounds good enough to serve plain or with whipped cream, but I don’t want to miss out on the frosting fun… Does anyone have a suggestion for another icing or topping for this cake? If I do try something different myself, I will let you know how it goes!
Garrett, if I’m frosting this cake say around 2 pm and not planning to serve until 8 or 9 pm that evening, would you suggest refrigerating after frosting and then letting the cake sit for 45 min or so to get to room temp before serving? Or would the frosted cake stay ok at room temp for 7 or 8 hours? Thanks!
Frost it and forget it. It’s a simple buttercream and it can stay on the counter overnight if need be. ~Garrett
I made this today and it was one of the best chocolate cakes I’ve ever made. It was moist and delicious! I’ll be making this again. It also came put looking just like the picture!!!
I made this recipe into mini cupcakes – baked for 10 minutes. They turned out perfectly! And I did go for the espresso buttercream – 1 tbsp was perfect. Smooth buttercream with a hint of coffee flavor; it reminded me of a subtly rich coffee ice cream. Yum!
I decided to make this yummy sounding cake on a whim and in the cupcake format too. I didn’t have all of the ingredients so I had to substitute some of them –
7 oz. greek yogurt + 1 tsp baking soda for the sour cream. Elysian Dragonstooth stout for Guinness.
I used regular granulated sugar (unbleached) for the superfine (had a bit of a time issue and couldn’t run it thru the food processor or blender first).
I ended up baking them for 18 minutes.
They are amazing! Thanks so much Garrett and Elise for yet another wonderful recipe!
I made cupcakes with this recipe – they were a HUGE hit with my friends. I don’t think I’ll ever make “regular” chocolate cake again. The flavor and texture of this cake is phenomenal.
I baked them for 15 minutes. They freeze beautifully.
Thanks for sharing!
My daughter has made this cake with an Irish cream buttercream frosting, and it was wonderful!
This looks fabulous! So fabulous, in fact, that I’m running out to the grocery store right after work so I can make it tonight. Might try it with a Bailey’s Irish Cream buttercream frosting instead. Thoughts?
Thanks! Do you have a brand of natural cocoa you like for this cake? I only have dutch-processed so would like to get whatever you recommend.
I used S-Berger cocoa as it was what I had on hand. ~Garrett
Do you use dutch-processed or natural cocoa in this? Also, do you prefer the 8 or the 9 inch spring-form? Thanks!
Natural cocoa and I honestly use whichever pan I grab first. ;) ~Garrett
My husband has lactose issues, but the sour cream being baked will be fine. The cream cheese frosting is out though – any recommendations about an espresso buttercream for this cake? He’s super excited by that prospect!
Go for it. ~Garrett
I’d love to make this for my friend and ship it to her for her birthday this weekend. It looks like maybe if I use a different (or no) icing and ship it 1 or 2 day it might survive, but I’m not really sure. Does anybody have any thoughts on this?
put the icing in a zip lock bag….have someone put it on when it get there
If I can’t find unsweetened cocoa powder can I melt down some bittersweet/ dark baking chocolate? Thanks. Great recipe!
You can try, but I don’t know what will happen. Give it a shot and let us know how it works. ~Garrett
Just made this cake, and it seems to have come out like a very dense, moist, delicious chocolate cake! Did not use a spring form pan and was able to invert the cake out of a normal pan with a little coaxing. The one issue is that I’m not really tasting much of guinness…and I even threw in a little extra because I like it :) Any guesses as to what I did wrong?
Like I said, there’s a bit of twang to the cake, but not tons of Guiness flavor. Nothing went wrong. =) ~Garrett
10 tablespoon butter…
any suggestion what is the equivalent of it in oz or gram? I guess it’s difficult to get the same amount of butter to fill each (flat or heaped?) tablespoon. Would it be equal to 10 tablespoon of melted butter?
i won’t be nervous for the approximate amount if it would have been for a dish, but for a cake i feel safe for a more precise amount. HELP. Many thanks.
Sticks of butter in the U.S. have wrappers that show where to cut the stick for each tablespoon. One stick is 8 tablespoons or 4 ounces, so 10 tablespoons is 5 ounces, which is 141 grams. ~Elise
Made this today for a wedding party – except for the fact that it fell in the middle – it is an AWESOME recipe. I brought an empty cake plate back home. The flavors are so bold, and the sweetness comes through very richly and it is not sickeningly sweet!
Made this today, and it’s just superb. It’s a pretty dense cake, so it cools slowly. And you can make it in a standard cake pan, and you do not have to put parchment on the sides of the pan. It’s a good idea to put parchment (or even wax paper) on the bottom as directed. Just be sure the sides are slightly pulling away from the pan before removing from the oven and let it cool pretty thoroughly in the pan before removing it from the pan. I just upended it onto a plate and it came out perfectly. I suggest using some orange extract in the icing and perhaps some grated orange peel too, as orange and chocolate are a terrific combination. Don’t worry about the calories in this one…..there are a lot of them!
Oh, You Da Man, Elise! This turned out to be the best chocolate cake I’ve ever made!!!
I made this cake last night. It was so delicious and moist. Plus, it is so easy to make. Thank you for this recipe.
What’s superfine sugar?
A grade between regular and powdered sugar. Regular sugar will work just fine, too. Or just blitz regular sugar in a food processor for a few seconds. ~Garrett
1 tablespoon of vanilla seems like a lot, though I acknowledge that the flavors in this cake are strong. Just want to make sure that measurement is correct before trying this recipe. Thanks!
It is correct. ~Garrett
Hate to mess with a great recipe, but is there a dairy-free sub for the sourcream? I’ve found a soy-based sourcream sub – not as tangy, but spreads well on bagels – and I’ve found soy yogurt that does have some tartness but is sweeter than cowmilk yogurt. Is the sourcream primarily for moistness? I could just try a sub, and report back – but hate to waste a Guiness. =)
I don’t think so. The sour cream contributes to the pH balance of the cake. ~Garrett
Look for a creme fraiche sub rather than yogurt or if you must use yogurt use a Greek style one. Having made this cake once or twice, I don’t think it will make a lot of difference but regular creme fraiche is lighter. There is more acidity in the beer than the sour cream.
this is what I found on a dairy-free substitute site – i am sure they have baking in mind. the recipe at this link is by someone who doesnt find ready-made commercial substitute good enough – I noticed her recipe uses a bit of fresh lemon juice which may do the trick. Good luck :) Nancy
I am a sucker for moist and chocolatey cake but as a Muslim I can’t use alcohol, any suggestions for alternatives? Coffee maybe? Or do I just need to move on.
The alcohol is kind of the main flavor here. I would say you probably need another recipe, but who know? This might be awesome with coffee? ~Garrett
Hi, Arwa – if I were you, I would look for non-alcoholic beer – dark kind if possible, found at most large grocery stores – one final note, once alcohol is cooked or fried, it is no longer alcoholic. The beer is probably added as a rising agent and for the fun of an Irish type day – now that I think of it;. In this case, you could add 1 level teaspoon of baking powder; I notice they only have soda in the recipe so this indicates the rising agent of the beer is replacing baking powder. You can substitute the one cup of liquid from the beer with any liquid, such as coffee, which is an excellent enhancer of chocolate.
I have often been able to take terrible vegan cake recipes (ie that do not use dairy or anything and which turn out like hard scones) and turn them into soft cake using baking power. You probably should not use more than a level tspn as baking powder really works – but it is great to know what it can do.
I am sure you will find these suggestions will make you an excellent cake.
Sorry, if you take the Guinness out, it just becomes one more chocolate cake. As it is, it is gorgeously moist, wonderful warmed with a scoop of ice cream or single cream. Alcohol does not survive cooking so any objections to that are irrelevant really. Too much raising agent will be tasted, so be careful with that too.
Guinness isn’t just ‘dark beer’ so the likelihood of finding a suitable non alcoholic substitute is pretty well nil. It’s a law unto itself – and that is speaking as someone who has visited the brewery in Dublin and seen the whole process, as well as enjoying the results. There is no other beer really like it anywhere in the world that I know of.
The beer is added because the heavy malty flavor mixes so well with chocolate. When you bake the cake all of the alcohol is burned off in the baking process. If you want to make sure that there is no alcohol you can also cook off the alcohol in a pan before pouring it into the cake just be sure to give yourself time to let the mixture cool before mixing into the batter. Heat burns off the alcohol on most cooked dishes. and what you are left with is just the flavor.
I’ve been making Guinness chocolate cupcakes from a very similar recipe (not my own) for several years now. I love its deep chocolately goodness because it isn’t too sweet. For St. Patrick’s Day, I use a Bailey’s Irish Cream frosting. Yum!
Can I use 2 9-inch cake pans?
You’ll only fill one with this recipe. ~Garrett
If this is anything like Nigella Lawson’s Guinness Chocolate Cake, then it’s awesome–the ingredients look the same, so I’m guessing that it’ll work great in a bundt pan, springform pan, cupcake pan…you name it, I’ve made it. It’s our favorite–I like to sub plain yogurt for the sour cream, and throw some irish cream in the frosting…it’s heavenly.
Did you use Guiness draught or the extra stout? Also, can I use a regular cake pan? Thanks!
Don’t recall which one. And yes you can use a regular cake pan, just line the sides with parchment, too. ~Garrett
What can I replace the beer with?
Probably nothing as it is the main ingredient. However, you can always try coffee, milk, or something else though I cannot say if it will work or not. ~Garrett
Do you think these would work as cupcakes? (How long baking time?)
Yes, but I don’t know. 15-20 minutes my guess but you’ll have to watch them yourself to know for sure. ~Garrett
I don’t have a springform pan – can I make this work in a bundt pan instead? I’m a novice cake baker, but I’d love to try this!
Shouldn’t be a problem. Just be sure to grease and flour it well. ~Garrett
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