Make Chocolate Guinness Cake (And Learn Some Irish Slang!)
Make Chocolate Guinness Cake (And Learn Some Irish Slang!) is a easy Irish recipe that serves 12. 350 calories per serving. Recipe by Bigger Bolder Baking with Gemma Stafford on YouTube.
Prep: 30 min | Cook: 1 hr | Total: 1 hr 45 min
Cost: $21.83 total, $1.82 per serving
Ingredients
- 1 cup Unsalted Butter (melted)
- 1 cup Granulated Sugar (caster sugar if available)
- 1 cup Dark Brown Sugar (packed)
- 3/4 cup Unsweetened Cocoa Powder (good quality)
- 1 1/2 cups All-Purpose Flour (plain flour; can substitute cake flour)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 large Eggs (room temperature)
- 1 cup Sour Cream (can use plain yogurt or buttermilk)
- 1 teaspoon Vanilla Extract
- 1/2 can Guinness Stout (12‑oz can, about 1 1/2 cups)
- 1/2 cup Unsalted Butter (for glaze) (cut into cubes)
- 1 cup Semi‑Sweet Chocolate Chips
- 2 tablespoons Golden Syrup or Honey (either works)
Instructions
Preheat Oven and Prepare Pan
Preheat the oven to 350°F (177°C). Grease the 9‑inch springform pan and line the bottom with parchment paper, then lightly butter the paper.
Time: PT10M
Temperature: 350°F
Melt Butter
Place 1 cup of unsalted butter in a saucepan over low heat and melt gently, stirring occasionally.
Time: PT5M
Temperature: low heat
Combine Dry Ingredients
In a large mixing bowl whisk together the granulated sugar, dark brown sugar, unsweetened cocoa powder, all‑purpose flour, baking soda, and salt until fully incorporated.
Time: PT5M
Mix Wet Ingredients
In a second bowl whisk the eggs, sour cream (or yogurt), vanilla extract, and Guinness until smooth. Then slowly pour in the melted butter while whisking continuously.
Time: PT5M
Combine Wet and Dry
Pour the wet mixture into the dry ingredients and stir with a spatula just until no flour streaks remain. Do not over‑mix.
Time: PT5M
Bake the Cake
Transfer the batter to the prepared springform pan, smooth the top, and bake for 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Time: PT55M
Temperature: 350°F
Cool the Cake
Allow the cake to cool in the pan on a cooling rack for 20 minutes, then release the springform and let it cool completely before glazing.
Time: PT20M
Prepare Chocolate Glaze
In a small saucepan over low heat, combine ½ cup butter, 1 cup chocolate chips, and 2 Tbsp golden syrup or honey. Stir until smooth and fully melted.
Time: PT5M
Temperature: low heat
Glaze the Cake
Place the cooled cake on a cake stand. Pour the warm glaze over the top, allowing it to drip down the sides. Use a spatula to spread any excess if needed.
Time: PT5M
Serve
Slice the cake and serve plain or with a scoop of vanilla ice cream. Enjoy!
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 4 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 3 g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Gluten, Soy (in chocolate)
Ingredient Substitutions
- Instead of Unsalted Butter: margarine
- Instead of Dark Brown Sugar: light brown sugar
- Instead of All-Purpose Flour: cake flour, cream flour
- Instead of Sour Cream: plain yogurt, buttermilk
- Instead of Guinness Stout: other dry stout, non‑alcoholic stout
- Instead of Semi‑Sweet Chocolate Chips: dark chocolate chunks
Equipment Needed
- Mixing Bowl
- Whisk
- Spatula
- 9‑inch Springform Pan
- Parchment Paper (optional)
- Saucepan
- Cooling Rack
- Cake Stand (optional)
- Measuring Cups and Spoons
- Oven
Critical Steps — Do Not Skip
- Melt butter without browning
- Whisk wet ingredients until smooth before adding butter
- Do not over‑mix batter after combining wet and dry
- Bake until toothpick comes out with moist crumbs, not wet batter
- Glaze should be smooth; re‑heat if it thickens
Chef Tips from the Video
- For extra depth, replace half the Guinness with strong coffee
- Add a pinch of instant espresso powder to the dry mix for richer chocolate flavor
- Use a metal springform pan for even heat distribution
Troubleshooting
Cake is dense and doesn’t rise
Ensure baking soda is fresh and that the sour cream (acid) is at room temperature; do not over‑mix the batter.
Glaze is grainy
Make sure the chocolate and butter are fully melted over low heat; strain the glaze through a fine mesh sieve before pouring.
Cake cracks on top
Bake at the correct temperature and avoid opening the oven door early; you can place a shallow pan of water on the lower rack for moisture.
Storage
Refrigerator: Store covered in an airtight container for up to 4 days
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months
Room temperature: Can sit at room temperature for up to 2 days, but best kept chilled
Make-Ahead Tips
- Bake the cake a day ahead and keep it refrigerated; bring to room temperature before glazing
- Glaze can be made up to 2 days ahead; re‑heat gently before pouring
Frequently Asked Questions
What is the cultural significance and history of Chocolate Guinness Cake in Irish cuisine?
Chocolate Guinness Cake is a modern Irish dessert that blends the country’s iconic stout, Guinness, with classic chocolate cake. While not a traditional heritage recipe, it has become popular for St. Patrick’s Day celebrations, showcasing Ireland’s love of stout in baked goods.
What traditional Irish ingredients are used in the Chocolate Guinness Cake and can they be substituted?
The key Irish ingredients are Guinness stout and sour cream (often used in Irish baking). Guinness can be swapped for another dry stout or a non‑alcoholic stout, and sour cream can be replaced with plain yogurt or buttermilk without losing moisture.
What regional variations of chocolate stout cake exist within Ireland?
In some Irish regions, bakers add a splash of Irish whiskey or use a richer dark chocolate. Others might incorporate oatmeal for texture. The core concept—stout‑infused chocolate cake—remains consistent across the country.
During what occasions is Chocolate Guinness Cake traditionally served in Ireland?
It is most commonly served on St. Patrick’s Day, at pubs during celebrations, and at family gatherings where a hearty, boozy dessert is welcome. It’s also a popular treat for visitors wanting a taste of Irish flavor.
How does the Chocolate Guinness Cake fit into the broader Irish dessert tradition?
Irish desserts often feature dairy, butter, and simple sugars. Adding Guinness introduces the beloved stout flavor, aligning the cake with other Irish treats like soda bread and whiskey‑infused puddings that celebrate local beverages.
What are the most common mistakes to avoid when making Chocolate Guinness Cake?
Common errors include over‑mixing the batter, using old baking soda, and baking at too high a temperature, which can cause a dry or cracked cake. Also, adding the glaze while the cake is still hot will melt it and make it runny.
Why does this recipe use baking soda instead of baking powder?
Baking soda reacts with the acidity in sour cream (and the slight acidity of Guinness) to create lift. This reaction gives the cake a tender crumb and helps it rise without the heavier texture that baking powder can produce.
Can I make the Chocolate Guinness Cake ahead of time and how should I store it?
Yes, bake the cake a day or two ahead, cool it completely, then wrap it tightly and refrigerate. The glaze can be prepared up to two days in advance; re‑heat gently before drizzling over the chilled cake.
What texture and appearance should I look for when the Chocolate Guinness Cake is done?
The cake should be domed, with a cracked but moist top. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter. The glaze should set with a glossy sheen and drip down the sides.
What does the YouTube channel Bigger Bolder Baking with Gemma Stafford specialize in?
Bigger Bolder Baking with Gemma Stafford specializes in approachable, bold‑flavored baked goods that often incorporate cultural twists, seasonal ingredients, and clear step‑by‑step video tutorials for home bakers of all skill levels.
How does the YouTube channel Bigger Bolder Baking with Gemma Stafford’s approach to Irish‑inspired baking differ from other cooking channels?
Gemma blends traditional Irish flavors like Guinness with modern baking techniques, emphasizing flavor intensity and visual appeal, whereas many channels stick to either classic recipes or purely contemporary trends without the cultural mash‑up.
Last updated: August 30, 2026
