The Ultimate Guinness Chocolate Cake Recipe (Insanely Moist & Rich)

Ingredients

• 1 cup Guinness Extra Stout (dark stout beer; can substitute with any strong dark beer or hot coffee for non‑alcoholic version)
• 1.5 cup Unsalted Butter (cut into pieces; melted with the beer)
• 0.5 cup Dutch‑Processed Cocoa Powder (rich, mellow flavor; sifted into the warm mixture)
• 3 cup All‑Purpose Flour (sifted with baking soda and salt)
• 2 tsp Baking Soda (leavening agent)
• 0.25 tsp Salt (pinch of fine salt)
• 2 cup Granulated Sugar (can replace half with brown sugar for extra moisture)
• 3 large Eggs (room temperature)
• 1 cup Full‑Fat Sour Cream (can substitute Greek yogurt or buttermilk)
• 8 oz Dark Chocolate (high‑quality 70% cacao, broken into pieces)
• 1 cup Heavy Cream (at least 35% fat; heat for ganache)
• 1 tbsp Honey (adds glossy finish to ganache)

Instructions

1. Melt Butter with Beer

   Add 1.5 cups unsalted butter and 1 cup Guinness stout to a large saucepan. Heat over low heat, stirring gently until butter fully melts and the mixture is smooth.

   Time: PT5M

2. Incorporate Cocoa

   Sift 0.5 cup Dutch‑processed cocoa powder in batches and stir into the warm butter‑beer mixture. Once mostly combined, switch to a whisk and whisk until smooth.

   Time: PT5M

3. Prepare Dry Ingredients

   In a separate bowl, sift together 3 cups all‑purpose flour, 2 tsp baking soda, and a pinch (¼ tsp) salt. Add 2 cups granulated sugar and whisk briefly.

   Time: PT5M

4. Mix Wet Egg‑Sour Cream Blend

   In another bowl, whisk 3 room‑temperature eggs with 1 cup full‑fat sour cream (or Greek yogurt) until fully combined.

   Time: PT3M

5. Combine Butter‑Beer Mixture with Egg Blend

   Slowly pour the warm butter‑beer‑cocoa mixture into the egg‑sour‑cream bowl, whisking continuously to create a uniform wet base.

   Time: PT3M

6. Add Dry Ingredients to Batter

   Add the sifted dry ingredients to the wet batter in two batches, whisking after each addition until the batter is smooth and glossy.

   Time: PT5M

7. Prepare Cake Pans

   Line two 8‑ or 9‑inch round cake pans with parchment paper (cut to fit). Lightly butter the sides if desired.

   Time: PT3M

8. Bake the Cake

   Divide the batter evenly between the prepared pans. Bake in a pre‑heated 350°F oven for 30‑35 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT35M

   Temperature: 350°F

9. Cool Cake Layers

   Allow the cakes to cool in the pans for about 10 minutes, then gently remove and transfer to a cooling rack. Let cool completely before frosting.

   Time: PT20M

10. Heat Cream for Ganache

    In a small saucepan, warm 1 cup heavy cream over low heat until tiny bubbles form around the edges (do not boil).

    Time: PT5M

11. Add Honey

    Stir 1 tbsp honey into the warm cream, then remove from heat.

    Time: PT2M

12. Combine Cream and Chocolate

    Place 8 oz broken dark chocolate in a bowl. Pour the hot cream over the chocolate, let sit 1 minute, then whisk until smooth and glossy.

    Time: PT3M

13. Set Ganache

    Let the ganache cool at room temperature, then refrigerate for 20‑30 minutes until firm but spreadable.

    Time: PT25M

14. Whip Ganache

    Using a hand mixer or whisk, beat the chilled ganache on medium speed for 30‑60 seconds until light and creamy.

    Time: PT1M

15. Assemble the Cake

    If desired, level the tops of the cake layers with a knife. Place the first layer on a turntable, spread a generous amount of ganache with an offset spatula, then place the second layer on top. Frost the top and sides with the remaining ganache, smoothing with a spatula.

    Time: PT10M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

55 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Guinness Extra Stout: Strong brewed coffee, Other dark stout beers
• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Dutch‑Processed Cocoa Powder: Natural cocoa powder
• Instead of All‑Purpose Flour: Cake flour
• Instead of Baking Soda: Baking powder (1 tsp + 1/2 tsp cream of tartar)
• Instead of Salt: Kosher salt
• Instead of Granulated Sugar: Brown sugar
• Instead of Eggs: Egg replacer
• Instead of Full‑Fat Sour Cream: Greek yogurt, Buttermilk
• Instead of Dark Chocolate: Semi‑sweet chocolate
• Instead of Heavy Cream: Half‑and‑half (less rich)
• Instead of Honey: Maple syrup

Equipment Needed

• Large Saucepan
• Wooden Spoon
• Whisk
• Fine Mesh Sieve
• Mixing Bowls
• 8‑ or 9‑inch Round Cake Pans
• Parchment Paper
• Oven
• Offset Spatula (optional)
• Cooling Rack
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Keep the butter‑beer mixture on low heat to avoid splitting.
• Sift cocoa and flour together to prevent lumps.
• Do not over‑mix the batter after adding dry ingredients.
• Cool cake layers completely before applying ganache.
• Allow ganache to set to the right firmness before spreading.

Chef Tips from the Video

• Using a dark stout like Guinness adds a deep maltiness that pairs perfectly with cocoa.
• Sift cocoa together with flour to avoid pockets of dry cocoa.
• Cake strips help the layers bake evenly and stay flat.
• Trim the tops of the layers for a professional, level appearance.

Troubleshooting

Storage

Refrigerator: Cover tightly; lasts up to 5 days.

Freezer: Wrap each layer in plastic and foil; up to 2 months.

Room temperature: Can sit at room temperature for up to 2 hours after assembly.

Make-Ahead Tips

• Bake the cake layers a day ahead and store wrapped in plastic wrap.
• Ganache can be prepared 2 days in advance; keep refrigerated and re‑whip before use.
• Bring the assembled cake to room temperature 30 minutes before serving for optimal texture.

Frequently Asked Questions