Description
Chocolate Guinness Cake with Chocolate Ganache is a rich, moist chocolate cake made with dark stout beer to deepen the cocoa flavor. Topped with a silky chocolate ganache, this decadent dessert delivers bold chocolate notes, a tender crumb, and a glossy finish perfect for celebrations or indulgent homemade baking.
Ingredients
Scale
- 1 cup Guinness stout beer
- 10 tablespoons unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup sour cream
- 1 teaspoon vanilla extract
- 8 ounces dark chocolate (for ganache)
- 2/3 cup heavy cream
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan or springform pan with parchment paper.
- In a medium saucepan over medium heat, combine the Guinness stout and butter. Heat until the butter melts completely.
- Whisk the cocoa powder into the warm Guinness mixture until smooth and glossy. Remove from heat and allow it to cool slightly.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- In another bowl, whisk the eggs, sour cream, and vanilla extract until smooth.
- Slowly pour the Guinness chocolate mixture into the egg mixture, whisking continuously until fully combined.
- Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms. Avoid overmixing.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cake to cool completely in the pan before removing.
- To make the ganache, heat the heavy cream until just steaming, then pour it over chopped dark chocolate in a bowl.
- Let it sit for 2 minutes, then stir until smooth and glossy. Mix in powdered sugar until slightly thickened.
- Spread the chocolate ganache evenly over the cooled cake and allow it to set before slicing and serving.
Notes
- Do not let the Guinness mixture boil, as gentle heating preserves the roasted flavor.
- Allow the cake to cool completely before adding ganache to prevent melting.
- The cake tastes even better the next day as the chocolate and stout flavors deepen.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Serve with whipped cream or vanilla ice cream for an extra indulgent dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 42 g
- Sodium: 280 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg