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.