Chocolate Guinness Cake

Updated May 1, 2024

Recipe Overview

  • Total Time: 1 hour 15 minutes (Prep: 30 minutes | Cook: 45 minutes)

  • Servings: 1 (9-inch cake) or adjusted for alternative pans (see Notes)

  • Recipe Source: Adapted from Nigella Lawson’s Feast: Food to Celebrate Life (Hyperion, 2004)

Ingredients

For the Cake

  • 1 cup Guinness stout (dark stout preferred)

  • 10 tablespoons (1 stick + 2 tablespoons) unsalted butter, plus extra for pan

  • ¾ cup unsweetened cocoa powder (Dutch-processed optional for deeper flavor)

  • 2 cups superfine sugar

  • ¾ cup sour cream, at room temperature

  • 2 large eggs, at room temperature

  • 1 tablespoon vanilla extract

  • 2 cups all-purpose flour

  • 2½ teaspoons baking soda

  • Note: Nigella Lawson’s original recipe specifies 18 tablespoons (2 sticks + 2 tablespoons) butter; adjust for richness preference.

For the Frosting (Topping)

  • 1¼ cups confectioners’ sugar, sifted

  • 8 ounces cream cheese, softened to room temperature

  • ½ cup heavy cream, at room temperature

For Preparation

  • 9-inch springform pan, buttered and lined with parchment paper (for easy removal)

Instructions

Step 1: Preheat & Prepare the Pan

  1. Preheat oven to 350°F (175°C).

  2. Butter a 9-inch springform pan (line the bottom with parchment paper to prevent sticking).

Step 2: Make the Guinness-Cocoa Base

  1. In a medium saucepan, combine Guinness stout and butter. Cook over medium-low heat until butter melts completely (do not boil).

  2. Remove from heat and stir in unsweetened cocoa powder and superfine sugar until fully incorporated, forming a smooth, thick batter. Set aside to cool slightly (5–10 minutes).

Step 3: Combine Wet & Dry Ingredients

  1. In a large mixing bowl, whisk sour cream, room-temperature eggs, and vanilla extract until smooth.

  2. Add the cooled Guinness-cocoa mixture to the wet ingredients and whisk until fully combined.

  3. In a separate bowl, sift all-purpose flour and baking soda to remove lumps. Gradually add to the wet mixture, whisking gently until just combined (do not overmix to avoid toughness).

Step 4: Bake the Cake

  1. Pour the batter into the prepared springform pan, spreading evenly.

  2. Bake for 45–60 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs.

  3. Remove from oven and cool in the pan on a wire rack for 1 hour. Optional: Gently release the springform clamp halfway through cooling to prevent sticking.

Step 5: Prepare the Frosting

  1. In a food processor or stand mixer, combine sifted confectioners’ sugar and softened cream cheese. Process until smooth and lump-free.

  2. With the machine running, slowly pour in heavy cream, mixing until the frosting is smooth, creamy, and spreadable (add 1–2 tablespoons more cream if too thick; add confectioners’ sugar if too thin).

Step 6: Assemble the Cake

  1. After the cake has cooled completely (2–3 hours total), release the springform pan and transfer the cake to a serving platter.

  2. Spread the prepared frosting only on the top of the cake, leaving the sides unfrosted to mimic the “frothy pint” appearance of a Guinness pint glass.

Notes & Variations

  • Pan Substitutions: A 9-inch springform pan (10 cups volume) can be replaced with:

  • 2 standard 8-inch/9-inch round pans (reduce baking time to 35–40 minutes for 8-inch pans).

  • 18–24 cupcakes (bake at 350°F for 20–25 minutes).

  • A 9-inch square pan (8 cups volume) yields 6 cupcakes; adjust baking time to 25–30 minutes.

  • Moisture & Storage: Bake 1 day in advance for enhanced flavor and moisture. Release the springform clamp after 1 hour of cooling to prevent sticking. Frost on the day of serving.

  • Flavor Enhancements: Add 1–2 tablespoons Baileys Irish Cream to the frosting for a richer, boozy twist. For more chocolate depth, add a pinch of salt (1/8 teaspoon) to the batter or use Dutch-processed cocoa.

User Reviews & Tips

  • Taste Test Verdict: A side-by-side blind taste test with 19 family members deemed this cake “a clear winner” over the Epicurious three-layer Guinness cake.

  • Texture Fix: If the cake’s center is concave, ensure proper mixing (no overmixing) and reduce baking time by 5–10 minutes for even rise.

  • Sweetness Adjustment: To balance the frosting’s sweetness, add 1–2 tablespoons more cream cheese or sour cream (adds tang and moisture).

  • Make Ahead: This cake is best prepared 1–2 days ahead. Store the frosted cake tightly wrapped in the refrigerator; bring to room temperature 1 hour before serving for optimal texture.

Recipe adapted from Nigella Lawson’s Feast: Food to Celebrate Life (Hyperion, 2004).