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Yields:
10 - 12 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 45 mins
Whether you love Irish beer or not, you'll fall in love with this decadent, rich chocolate Guinness cake! For such a hearty beer, the Guinness stout in the batter makes the cake incredibly light and soft. To finish it off, drizzle the top with a tangy cream cheese icing spiked with Irish cream. Want to go the extra mile? Make your own homemade Irish cream for the icing. Put this Bundt cake at the top of your list of St. Patrick's Day desserts for a spirited celebration!
What is Guinness cake?
One of the main ingredients in this Guinness cake is, well, Guinness stout beer. The slightly bitter, malty flavor pairs up nicely with dark chocolate. Don't worry about the bitterness coming through in the final cake, there is enough sugar to balance it all out. A chocolate cake that does not actually taste like chocolate is oh so sad. This recipe uses semisweet chocolate bars and cocoa powder for decadent flavor. Sour cream and butter gives this cake structure while still contributing to a tender crumb. This may feel like a lot more baking soda than usual, but do not reach for the baking powder. Beer and baking soda make a great "uplifting" team!
Is there alcohol in Guinness cake?
While the alcohol does bake out of the cake itself, the icing does have a little bit of liquor; 2 tablespoons of heavy cream or milk can be used in place of Irish cream liqueur.
Can you make this cake without the Guinness?
Your best bet here is to use a different chocolate cake recipe. This Coca-Cola cake is an excellent treat for those who want a cake with a carbonated lift without the alcohol. Of course, this classic chocolate Bundt cake is always a crowd-pleaser, too.
Can you use Greek yogurt instead of the sour cream?
Yes, you can. Swap the sour cream for full-fat plain Greek yogurt if you like it best.
What is the best type of Bundt pan to use?
This recipe calls for a 10- or 12-cup Bundt pan, preferably a light-colored one with a nonstick coating. Do not skip the baking spray, or be sure to butter the pan and dust it with cocoa powder. Armed with the right tools, baking up Bundt cakes for friends and family is easy and fun!
How long does chocolate Guinness cake last?
This cake will stay fresh for about three days when stored properly in an airtight container. Speaking of storage, you'll want to keep this cake in the fridge due to the dairy in the icing.
Can you freeze chocolate Guinness cake?
Yes! Once the cake has completely cooled, it can be wrapped tightly in plastic and frozen for up to three months. But wait to make the icing and ice the cake. Let the cake thaw at room temperature, then ice it at least 20 minutes before serving.
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Ingredients
Cake
- 6 oz.
semisweet chocolate, chopped
- 11 oz.
bottle Guinness Stout
- 1 1/4 cups
granulated sugar
- 1 1/4 cups
firmly packed light brown sugar
- 11 Tbsp.
unsalted butter, softened
- 1/3 cup
unsweetened cocoa powder
- 3/4 cup
sour cream, room temperature
- 2
large eggs, room temperature
- 1
large egg yolk, room temperature
- 2 1/2 tsp.
vanilla extract
- 2 1/2 cups
all-purpose flour
- 2 1/2 tsp.
baking soda
- 1 tsp.
kosher salt
Baking spray with flour
Icing
- 2 oz.
cream cheese, softened
- 1 Tbsp.
unsalted butter, softened
- 1 1/2 cups
powdered sugar
- 2 Tbsp.
Irish cream, such as Baileys
Directions
- Step 1For the cake: Preheat the oven to 350°F.
- Step 2Place the chocolate in a large bowl. In a medium saucepan, whisk together the Guinness, granulated sugar, light brown sugar, and butter; bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved and the butter is melted. Whisk in the cocoa powder. Pour the hot mixture over the chocolate, and let stand for 2 minutes. Stir until the chocolate is melted and the mixture is combined. Whisk in the sour cream, eggs, egg yolk, and vanilla.
- Step 3In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add the flour mixture to the chocolate mixture, whisking just until combined.
- Step 4Spray a 10- or 12-cup Bundt pan with baking spray with flour. Pour the batter into the prepared pan. Bake until a wooden pick comes out with a few moist crumbs, 45 to 50 minutes. Let the cake cool for 5 minutes in the pan before carefully flipping the cake out onto a wire cooling rack; let cool completely
- Step 5For the icing: In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld mixer), beat the cream cheese and the butter over medium speed until smooth. Gradually beat in the powdered sugar at low speed until the mixture is smooth, stopping to scrape the sides and bottom of the bowl. Slowly stream in the Irish cream, beating until combined and scraping sides of the bowl. Add water, 1 teaspoon at a time, until the desired consistency is reached for spooning the glaze, about 1 tablespoon.
- Step 6Place the cooled cake on a serving platter. Spoon the icing on top of the cake and allow it to set, about 20 minutes.
Tip: One cup of semisweet chocolate chips can be substituted for chopped chocolate bars.
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