Off the Shelf: Nigella's Chocolate Guinness Cake

Ingredients

• 1/2 cup Unsalted Butter (cut into cubes, melted with Guinness)
• 1 cup Guinness Stout Beer (room temperature)
• 1/2 cup Dark Cocoa Powder (unsweetened, high quality)
• 1 1/2 cups Granulated Sugar
• 3 Eggs (large, room temperature)
• 1 cup Sour Cream
• 1 tsp Vanilla Extract
• 1 1/2 cups All-Purpose Flour (sifted with dry ingredients)
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 8 oz Cream Cheese (softened to room temperature)
• 2 cups Powdered Sugar (sifted)
• 2 tbsp Heavy Cream (runny, adds fluffiness)

Instructions

1. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

2. Melt Butter with Guinness

   In a saucepan over medium heat, melt the butter, then slowly whisk in the Guinness until fully combined and smooth.

   Time: PT5M

3. Add Cocoa and Sugar

   Remove the pan from heat and whisk in the dark cocoa powder and granulated sugar until the mixture is glossy and no lumps remain.

   Time: PT3M

4. Combine Eggs, Sour Cream, and Vanilla

   In a separate mixing bowl, whisk together the eggs, sour cream, and vanilla extract until smooth.

   Time: PT3M

5. Mix Wet Ingredients

   Pour the egg‑sour‑cream mixture into the butter‑Guinness mixture and stir until just combined.

   Time: PT2M

6. Sift Dry Ingredients

   In another bowl, sift together the flour, baking powder, baking soda, and salt.

   Time: PT2M

7. Fold Dry Into Wet

   Gently fold the sifted dry ingredients into the wet batter until just incorporated. Stop mixing as soon as no flour streaks remain.

   Time: PT3M

8. Prepare Pan and Pour Batter

   Line the 9‑inch round cake pan with parchment paper, lightly grease the sides, then pour the batter into the pan, smoothing the top with a spatula.

   Time: PT2M

9. Bake the Cake

   Bake for 45‑60 minutes, or until a toothpick inserted in the center comes out clean and the cake sounds hollow when tapped on the top.

   Time: PT55M

   Temperature: 350°F

10. Cool the Cake

    Allow the cake to cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.

    Time: PT15M

11. Make Cream Cheese Frosting

    In a clean bowl, beat the softened cream cheese until smooth. Gradually add the sifted powdered sugar, beating after each addition. Finally, blend in the heavy cream and vanilla until the frosting is light and fluffy.

    Time: PT8M

12. Frost the Cake

    Spread the cream cheese frosting evenly over the top of the cooled cake, creating a “head” that mimics the frothy head of a pint of Guinness.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Guinness Stout Beer: Dry stout, Porter
• Instead of Dark Cocoa Powder: Dutch‑process cocoa
• Instead of Granulated Sugar: Coconut sugar
• Instead of Eggs: Egg replacer, Flax egg (2 tbsp flaxseed + 6 tbsp water)
• Instead of Sour Cream: Greek yogurt, Buttermilk
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of All-Purpose Flour: Cake flour
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Baking Soda: Potassium bicarbonate
• Instead of Salt: Sea salt
• Instead of Cream Cheese: Neufchâtel cheese
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Heavy Cream: Half‑and‑half

Equipment Needed

• Saucepan
• Whisk
• Mixing Bowl
• Sifter
• 9‑inch Round Cake Pan
• Parchment Paper
• Oven
• Cooling Rack
• Spatula
• Electric Mixer (optional) (optional)

Critical Steps — Do Not Skip

• Melt butter with Guinness without boiling.
• Do not over‑mix the batter after adding dry ingredients.
• Bake until a toothpick comes out clean or the cake sounds hollow when tapped.
• Cool the cake completely before applying the cream cheese frosting.

Chef Tips from the Video

• Use a pint glass as a visual guide for the cake height; the finished cake should be about the same height as a standard 12‑oz Guinness glass.
• For extra depth of flavor, replace half of the Guinness with strong brewed coffee.

Troubleshooting

Storage

Refrigerator: Store the frosted cake in an airtight container for up to 4 days.

Freezer: Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months; thaw in the fridge before frosting.

Room temperature: If eaten within 2 hours, the cake can sit at room temperature, covered.

Make-Ahead Tips

• Bake the cake a day ahead and store unfrosted; frost just before serving.
• Frosting can be made up to 2 days in advance and kept refrigerated.

Frequently Asked Questions