Single Layer Guinness Chocolate Cake with Dark Chocolate Ganache

A Single-Layer Guinness Chocolate Cake with Dark Chocolate Ganache is rich, moist, and deeply chocolatey with a hint of malty bitterness from the Guinness. The stout enhances the chocolate flavor, creating an indulgent, fudgy texture.

I’m not sure how I have gone this long without posting a chocolate recipe on my blog but with St. Patrick’s day coming up I thought a Guinness Chocolate Cake would be the perfect first chocolate recipe on the blog. This cake recipe looks and tastes impressive but isn’t very hard to make.

Why Bake with Guinness?

If you’ve never tried adding stout to chocolate cake, you’re in for a treat. Guinness has a subtle bitterness and roasted coffee-like undertones that enhance the depth of chocolate. It doesn’t make the cake taste like beer—instead, it intensifies the cocoa’s natural flavors, giving the cake a luxurious, fudge-like texture.

Dark Chocolate Ganache Tips

Chocolate ganache might seem intimidating to make but it is actually very easy and elevates any dessert you put it on. The key is heating the heavy cream slowly over low heat until just steaming and then adding in the chocolate allowing it to melt the chocolate before stirring. Once you incorporate the steamed cream and chocolate you will gently whisk in the butter and optional Guinness which results in a smooth, silky texture. It thickens as it cools, making it perfect for drizzling, spreading, or even dipping!

A Simple Yet Indulgent Recipe

This cake comes together easily, making it a great choice for both special occasions and casual gatherings. Plus, since it’s a single-layer cake, there’s no need to fuss with stacking or elaborate decorating—just pour on the ganache, let it set, and serve!

Have you ever baked with Guinness before? Let me know in the comments how this recipe turns out for you!

Happy Baking! ☘️🍰

Print Pin Recipe

Guinness Chocolate Cake with Dark Chocolate Ganache

There’s something magical about the combination of chocolate and stout. The deep, malty notes of Guinness enhance the richness of cocoa, creating a cake that is deeply flavorful, ultra-moist, and undeniably indulgent.

Course Dessert

Servings 10

Ingredients

For The Cake

• 1 cup Guinness Stout 240ml
• 10 tbsp unsalted butter, cubed 140g
• 3/4 cup unsweetened cocoa powder 75g
• 1 1/4 cups granulated sugar 250g
• 1/2 cup brown sugar 100g
• 1/2 cup sour cream 120g
• 2 large eggs
• 1 tbsp vanilla extract
• 2 cup all-purpose flour 250g
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

For the Fudge Ganache

• 6 oz dark chocolate, chopped 170g
• 1/2 cup heavy cream 120ml
• 2 tbsp unsalted butter
• 2 tbsp Guinness optional, for extra depth

Instructions

• Preheat Oven & Prep Pan

  Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
• Make the Guinness Mixture

  In a saucepan over medium heat, combine the Guinness and butter. Stir until the butter melts, then whisk in the cocoa powder and both sugars until smooth. Remove from heat and let cool slightly.
• Mix the Wet Ingredients

  In a large bowl, whisk together the sour cream, eggs, and vanilla extract. Gradually add the cooled Guinness mixture, whisking until fully combined.
• Incorporate Dry Ingredients

  In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
• Bake the Cake

  Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Prepare the Ganache

  Heat the heavy cream in a small saucepan until steaming (but not boiling). Pour it over the chopped chocolate and let sit for 2 minutes. Stir until smooth, then mix in butter and optional Guinness. Let the ganache cool slightly until it thickens but is still pourable.
• Assemble & Serve

  Pour the ganache over the cooled cake, letting it drip down the sides. Allow it to set for about 15 minutes before slicing.
• How to Store the Cake

  To keep your cake fresh, store it in an airtight container at room temperature for up to 2 days. If you prefer to keep it longer, refrigerate it for up to 5 days—just be sure to let it come to room temperature before serving to maintain its soft, fudgy texture. You can also freeze the cake (without ganache) for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil, then thaw in the fridge overnight before adding the ganache and serving.