Double Chocolate Guinness Cake
Dark, rich, double chocolate cake baked on creamy and smooth Guinness. Blackcurrant jam (optional in this recipe) adds sweet sharpness to the cake, lifting up rich chocolate flavour. All topped up with soft cream cheese frosting. The cake rises beautifully, creating in the same time a real Guinness pint effect.
Why to bake using beer? Well, we are celebrating St. Patrick’s day with this cake but that’s not the only reason we are using Guinness for this bake. Beer combined with sour cream lifts up the texture creating rich and airy chocolate cake. Guinness brings out chocolate flavour and stronger cocoa notes. Slight beer bitterness is balanced by the amount of sugar used and the creaming technique - base is light, fluffy and sugary - which in turn is able to take in all that smooth, black magic liquid.
You may opt to add blackcurrant jam which adds sharp and sweet afternotes to this Guinness Cake. If you are not a fan and you want to stick with dark, moist chocolate cake - ditch the jam. The cream from this recipe will be soft. It will set somewhat when refrigerated but don’t expect buttercream consistency. Guinness head has to be creamy and soft :). We love this cake to serve immediately after baking - it’s super soft, moist and disappears in a flash. However, if you opt to refrigerate remember to bring the cake back to room temperature before serving (1hr at room temperature). After refrigerating the cake will set into rich chocolate heaven so you need some time to warm up the chocolate-y notes and for the texture to go soft again.
For a good bake here:
- cream butter as in the recipe, don’t take shortcuts - this will create fluffy cake base. Creaming butter here should take you some 8-10 minutes. Before creaming, make sure butter is softened (usually 30 minutes at room temperature).
- sour cream, Guinness, eggs - make sure these ingredients are at room temperature to avoid soggy bottom.
- don’t over mix when combining the cake batter (Step 5). Use spatula or wooden spoon to fold in ingredients, alternating between wet and dry.
- no sneaky peeking when baking - start checking after 55 minutes if fully baked through.
- don’t release the cake too quick after baking. Give your cake 30 min to cool in the spring form to set - the texture is super soft and needs some time to cool.
- the creamy head will be soft. You may opt to add potato or corn starch - we find it sets the cream somewhat (especially when refrigerated) but gives slight after-taste (so we are usually preparing the cream without the starch, marked as optional in the recipe).
Check out our take on below classic desserts:
Double Chocolate Guinness Cake Recipe
Yield: 16 servings
Time: 20 minutes prep + 1 hour baking
Tin: 23cm round with removable base (or spring form)
For the cake:
- 225g unsalted butter, softened
- 1 and 1/2 cup* (300g) caster sugar
- 3 eggs, room temperature
- 1/2 cup (120g) sour cream, room temperature
- 1 and 1/5 cup (300ml) Guinness, room temperature
- 1 and 1/2 teaspoons baking soda
- 2 and 1/3 cup (350g) all-purpose flour
- 5 Tablespoons (37g) Dutch Cocoa
- 5 Tablespoons (125g) blackcurrant jam (optional)
- 100g dark chocolate (>60%) + 15g butter - melted
For the topping:
- 180g Philadelphia or Mascarpone cheese
- 100ml double cream
- 1 cup (120g) confectioners’ sugar
- 1 Tablespoon potato or corn starch (optional)
*cup= 250ml cup
1. Preheat oven to 180C. Line bottom of baking tray with parchment paper, lightly grease sides of the tin with butter or spray with non-stick baking spray.
2. Prepare creamy cake base: Mix butter on high speed using stand or hand held mixer for two minutes until soft and fluffy. Start adding sugar - two tablespoons at a time. It should take you approximately 8 minutes to work in all the sugar. The butter should be pale and creamy. Start adding eggs - one at a time, mixing on low speed until incorporated. Set aside.
3. Prepare dry ingredients: Sift flour with baking soda and cocoa. Set aside.
4. Prepare wet ingredients: Melt chocolate with 15g butter. In a separate bowl mix sour cream with Guinness beer.
5. Combine: Using spatula or wooden spoon gently fold in melted chocolate into your creamy cake base (from Step 2). Then start adding dry and wet ingredients alternating in 3 turns - dry/wet/dry/wet/dry/wet. Don’t over mix. As a last step, fold in blackcurrant jam (if using). Transfer the batter into the baking tin.
6. Bake at 180C for 55 minutes to 1 hour. Check with skewer or chopstick if fully baked through. Once baked allow the cake to cool in the tin for 30 minutes, then run thin knife around the edges. Can be served warm or cold.
7. Prepare creamy head: Beat double cream for 1 minute until fairly firm, start adding confectioners’ sugar (add in 3 turns). As a last step add Philadelphia (or Mascarpone) and mix for another 2 minutes on low speed.