Get in the mood for St. Patrick's Day with this rich, chocolatey, moist, out-of-this-world chocolate guinness cake, adapted from Nigella Lawson by Simply Recipes contributor Garrett McCord. And for more ideas, see our St. Patrick's Day recipes section. ~Elise
Chocolate and Guinness, a Perfect Match
I'm not a big chocolate person. Nor am I a huge stout drinker. Yet, combine the two together for Guinness chocolate cake, and you have my attention.
The two ingredients have a lot of dark, husky flavor notes in common and combined with a bit of flour, sugar, and sour cream they blend into a rich as old money dessert that's perfect for any St. Patrick's day party.
How to Serve Chocolate Guinness Cake
A simple cream cheese frosting blends perfectly with the slightly bitter crumb and makes it all the better. This stout cake is best served with, you guessed it, a pint of stout or porter beer (such as Guinness). So be sure to buy a six-pack so you have enough to drink with your slice of cake.
This chocolate Guinness cake recipe is a riff on the classic Nigella Lawson recipe, but with some of the white refined sugar replaced with dark brown sugar which brings out some of the malty, twangy flavors of the beer; and a bit of salt added to highlight the chocolate. For something sweeter, use all white sugar and add a tablespoon more of cocoa powder.
How to Store and Freeze
The unfrosted cake can be made ahead. Tightly wrap the cooled cake and store it at room temperature for up to 5 days. Store the frosted cake in an airtight container at room temperature for a day or in the fridge for up to 3 days. Let come to room temperature before serving.
The unfrosted cake can be tightly wrapped in plastic wrap and then aluminum foil and frozen for up a month.
More Dishes for St. Patrick's Day
- Irish Soda Bread
- Irish Beef Stew
- Slow Cooker Corned Beef and Cabbage
- Guinness Bread with Molasses
Chocolate Guinness Cake
1 cup Guinness Extra Stout
10 tablespoons unsalted butter
3/4 cup unsweetened natural cocoa
1 1/2 cups superfine sugar
1/2 cup dark brown sugar
3/4 cup sour cream
2 large eggs
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
1/4 teaspoon salt
- 8 or 9-inch springform pan
Preheat the oven to 350°F.
Grease a 8 or 9-inch springform pan with butter and line the bottom with a round of parchment paper.
Heat the Guinness and butter, add the cocoa and sugar:
In a large saucepan place the stout and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off the heat and allow it to come to room temperature.
Combine the wet ingredients:
In another bowl beat together the sour cream, eggs, and vanilla extract until very, very well combined. Add to the butter-stout mixture and whisk together.
Whisk in the dry ingredients:
In another bowl whisk together the flour, baking soda, and salt. Add to the stout-butter mixture and whisk together until it just comes together.
Pour into the prepared pan and give the pan a few short drops onto the countertop to shake the air pockets in the batter to the surface and out of the cake. Bake at 350°F for 50 to 60 minutes.
Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan and pop the ring off the springform.
Spread frosting on the cooled cake and serve.
|Nutrition Facts (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 72g||26%|
|Dietary Fiber 2g||6%|
|Total Sugars 51g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|