Best 13 Chocolate Guinness Cake Recipes

CHOCOLATE GUINNESS CAKE

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan and line the bottom with parchment; set aside., In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan., Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool completely in pan on a wire rack. Remove cake from the pan and place on a platter or cake stand. , In a large bowl, beat cream cheese until fluffy. Add confectioners' sugar and cream; beat until smooth (do not overbeat). Frost top of cake. Refrigerate leftovers.

CHOCOLATE GUINNESS CAKE

Steps:

• For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
• In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
• For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
• Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

CHOCOLATE GUINNESS® CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch cake pan with 3-inch sides.
• Sift flour, cocoa powder, baking powder, baking soda, and cinnamon together in a bowl.
• Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one a time. Mix in vanilla extract. Beat in flour mixture in thirds, alternating with stout beer, until batter is smooth. Fold in pecans.
• Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 70 to 75 minutes. Transfer cake pan to a wire rack; let cool for 20 minutes. Invert cake onto a serving platter and let cool completely.

CHOCOLATE GUINNESS CAKE

Steps:

• Preheat oven to 350°F.
• Butter a 9-inch springform pan and line bottom with parchment paper.
• Pour Guinness into a large saucepan, add butter and heat until melted.
• Whisk in cocoa powder and sugar.
• In a small bowl, beat sour cream with eggs and vanilla and then pour into brown, buttery, beery mixture and finally whisk in flour and baking soda.
• Pour cake batter into greased and line pan and bake for 45 minutes to an hour (Check at 45 minutes for doneness, poking a skewer in center).
• Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.
• When cake is cold, gently peel off parchment paper and transfer to a platter or cake stand.
• Icing.
• Place cream cheese and confectioners' sugar in a mixing bowl, and whip with an electric beater, until smooth (You may also do this with a food processor).
• Add cream and beat again until you have a spreadable consistency.
• Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the famous pint.

CHOCOLATE GUINNESS® BUNDT® CAKE WITH WHISKEY WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt®). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.
• Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl.
• Whisk beer, buttermilk, and butter together in a separate, small bowl. Make a well in the dry ingredients and add the wet ingredients all at once. Whisk just until the batter is smooth; pour the batter into the prepared pan.
• Bake in the preheated oven until the top gently springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes.
• While the cake is still warm, run a thin metal spatula around the sides of the pan to loosen it; leave in the pan to cool for 5 minutes. Gently remove the cake and let cool completely on a rack before removing the sheet of parchment.
• Whip heavy cream, powdered sugar, and whiskey together in a small bowl with an electric mixer until soft peaks have formed, about 3 minutes. Serve alongside the cake.

GUINNESS® CHOCOLATE CAKE WITH IRISH CREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Pour stout beer into a large saucepan over medium-low heat. Add 1 cup sliced butter; heat until butter is melted, about 5 minutes. Whisk in white sugar and cocoa powder until dissolved. Remove from heat.
• Mix sour cream, eggs, and 1 tablespoon vanilla extract together in a bowl. Stir into beer mixture. Whisk flour and baking soda into the beer mixture until batter is smooth; pour into the greased pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Run a knife around the edge of the cake; cool to room temperature on a wire rack, about 30 minutes. Remove ring and transfer cake to a serving platter.
• Beat 1/2 cup butter and cream cheese together in a bowl. Add vanilla extract. Mix in confectioners' slowly until icing is smooth. Add Irish cream liqueur 1 tablespoon at a time to thin frosting to a spreading consistency. Spread frosting over cooled cake.

CHOCOLATE AND GUINNESS® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper; grease parchment paper.
• Combine stout beer and butter in a large saucepan over medium-low heat; heat until butter melts and beer looks glossy, 3 to 5 minutes.
• Remove beer mixture from heat; whisk in sugar and 3/4 cup plus 2 tablespoons cocoa powder until dissolved and smooth. Whisk in 1/2 cup plus 2 tablespoons sour cream. Mix in eggs and vanilla extract until well blended. Add baking soda; mix in flour gradually until batter thickens and no lumps remain, about 5 minutes.
• Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool cake before serving, at least 4 hours.

DARK CHOCOLATE GUINNESS CAKE WITH BAILEYS CREAM CHEESE ICING

Steps:

• Dark Chocolate Guinness Cake Preheat oven 180°C/350°F and butter and line a 23cm springform tin. Melt the butter into the Guinness in a saucepan over low heat. Whisk in the cocoa and sugar and take the saucepan off the heat. Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture. Whisk in the flour and bicarb until combined. Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down. Leave to cool completely in the tin as it is quite a damp cake and could collapse. Baileys Cream Cheese Icing Cream the butter and icing sugar together until well mixed. Add the cream cheese in cubes slowly until incorporated. Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy. Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of Guinness. If you are feeling particularly dexterous, slice the cake length-wise and fill the cake with the icing too (there will be definitely be enough icing).

CHOCOLATE GUINNESS LAYER CAKE

Steps:

• Preheat oven to 350 degrees F(set oven rack to second-lowest position).
• Grease three 9 or 10-inch round cake pans then line the bottoms with parchment paper, then butter the paper.
• Bring 2 cups stout beer and 2 cups butter to a simmer in a large saucepan over medium heat.
• Add in cocoa powder and whisk until mixture is smooth; cool slightly.
• In a large bowl whisk the flour, sugar, baking soda and 1-1/2 teaspoons salt.
• In another bowl using an electric mixer beat eggs until thick and lemon coloured (about 5-6 minutes, this is important must beat for no less than 5 minutes!) add in the sour cream and beat until well combined.
• Add the stout/chocolate mixture to the egg mixture; beat JUST to combine.
• Add in the flour mixture and beat on low speed until combined.
• Divide the batter equally among the three pans.
• Bake for about 35 minutes, or until the cakes test done.
• Cool in pans for 10 minutes, then remove to plates.

GUINNESS CHOCOLATE LAYER CAKE

Steps:

• Whisk all ingredients for syrup over medium heat in a saucepan until smooth and sugar has dissolved.
• Preheat oven to 350.
• For the cake, add the stout to a small saucepan, combine with 1/3 C cocoa and bring to a simmer.
• Remove from heat and add semisweet chocolate, stirring until melted.
• Add buttermilk to slightly cooled mixture.
• Combine 2T cocoa, 2T sugar, and 2T flour and use to coat 2 8 or 9 inch cake pans coated with cooking sprag.
• Beat butter until smooth, and add 1 3/4 c sugar until blended.
• Incorporate eggs and vanilla.
• Add 2 C flour, baking soda, baking powder, and salt to butter mixture alternately with chocolate mixture, stirring until blended. Batter may look curdled.
• Pour batter into prepared pans, and bake for 25-30 minutes or until toothpick in center comes out clean.
• Cool in pans for 10 minutes, invert onto cooling rack.
• Poke holes in top of cakes with a skewer or toothpick, and spoon drizzling syrup over cakes.
• For Bittersweet icing, boil cream, remove from heat, and add chocolate and stir until combined. Cover tightly and chill, then beat with hand mixer UP TO 3 HOURS BEFORE SERVING CAKE. Add remaining ingredients when soft peaks form.
• Spread warmed jelly onto one cake (bottom layer).
• Cover jelly with 1/4 of bittersweet icing, place 2nd layer on top, and ice cake with remaining icing.
• Press Nuts into sides of cake.

CHOCOLATE-ORANGE GUINNESS CAKE

Steps:

• Preheat oven to 375F, and grease 2 8”-9”cake pans.
• Cream the butter and sugar together until light and fluffy.
• Sift the flour, baking powder, salt and cocoa powder into a bowl.
• Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions.
• Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition.
• If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating.
• Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven.
• Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans.
• Turn out and cool on a wire rack.
• While the cakes are baking, make the icing.
• Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread.
• When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.

GUINNESS CHOCOLATE CAKE

Steps:

• 1. Preheat the oven to 350F. Butter and line a 9-inch springform pan.
• 2. Pour the Guinness into a large wide saucepan; add the butter - in spoons or slices - and heat until the butter's melted. Whisk in the cocoa and sugar.
• 3. Beat the sour cream with the eggs and vanilla and then pour into the saucepan. Whisk in the flour and baking soda.
• 4. Pour the cake batter into the greased and lined pan and bake for 45 minutes to an hour. Leave to cool completely in the pan on a cooling rack.

GUINNESS CHOCOLATE CAKE WITH ITALIAN MERINGUE & BELGIAN GANACHE RECIPE - (4.4/5)

Steps:

• Cake: Preheat oven to 350°F. Thoroughly grease three 9-inch round cake pans (other options could be for three 8-inch round cake pans with 2 inch high sides or two 9-inch cake pans, but you will need to cut each layer in half). Line the bottom with parchment paper and non-stick spray (like Baker's Joy) or butter the parchment paper really well. On the stove, pour 2 cups of Guinness beer, to the butter in a large saucepan and bring to a simmer over medium heat. Once simmering, gradually whisk in the cocoa powder (add the cocoa in increments to help it to whisk to lump-free). Remove from heat and let cool a bit. In a large bowl whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt. In a stand mixer, beat the eggs and sour cream until they just come together. Add the warm stout mixture to the egg mixture and beat until just combined. Add flour mixture, in increments, and beat briefly on slow speed until just barely combined. (This makes A LOT of batter.) Using a spatula, fold the batter until everything is completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean. Using three 9-inch pans, the cakes were baked in 30 minutes. Add up to 50 minutes time, if you use two pans. Just watch closely, so you don't over bake. Allow the cakes to cool for 10 minutes, while resting on top of cake racks, then turn the cakes out onto the racks and let cool completely. Italian Meringue: Prepare the simple syrup by bringing the sugar, and water to a simmer in a heavy saucepan. Swirl the pan to dissolve the sugar completely. Using a candy thermometer, bring the temperature to 234 - 240°F (soft ball stage). Do not stir the mixture. Meanwhile: Beat the egg whites at slow speed until they foam throughout the bowl. Add the salt and cream of tartar. Gradually increase the mixer speed and beat until soft peaks form. Turn the mixer speed down to 'slow' as the sugar syrup is reaching the boiling point. While the mixer is still on slow, slowly (and carefully) pour the boiling syrup down the side of the mixing bowl (be careful not to pour it on the whisk). Increase the mixer speed to moderately fast and beat until cool and the egg whites form stiff, shiny peaks. Chocolate Ganache: Finely chop the chocolate and place into a large, heat resistant bowl. Heat the cream, in small heavy saucepan, over medium heat until bubbles begin to form around the edges. Pour half of the cream over the chocolate and let sit for 30 seconds. Whisk the chocolate and cream mixture until you see that the chocolate is being mixed with the cream. Pour in the rest of the warm cream. Continue whisking until all of the chocolate has melted. Set chocolate ganache aside. If you used three 9-inch pans, you won't have to cut any layers in half. If you used two pans, you will need to carefully cut each layer. To do this, I use a rotating cake stand. Gently insert a serrated knife and slowly begin spinning the cake stand. Make sure that your cake layers are even. I like to tear four thin strips of waxed paper, and set them on the cake stand. Then, set your first layer on top. I don't measure how much icing to use, but I plop a mound of frosting on the first layer-- carefully gauging that I leave enough to finish frosting the cake. An off-set spatula helps to evenly spread the frosting all over. Don't worry if the frosting overflows the edge. You can incorporate that over the sides of the cake. Continue frosting the middle layer. For the last layer, spoon the rest of the frosting on top, and then the sides. Don't worry, too much, about making the frosting look perfect. You will be adding the ganache on top, so it will hide any imperfections. Re-whisk the ganache and pour it into a pitcher or measuring cup with a spout, to make pouring easier). The temperature of the ganache shouldn't be scalding hot-- you want it warm enough so that it's pourable, but can't melt the meringue. Carefully pour the ganache in a circle on the top layer of the cake. Start in the center of the cake and work your way to the edge, reserving some of the ganache.) Smooth the ganache with an offset spatula and work your way out. As you get closer to the edge, you'll push the excess over the sides and form the drips. Use any leftover ganache to pour more on top and gently push the excess over the edge to form more drips. Let stand for a couple of hours, in a refrigerator is best, so that the ganache has time to set up. IMPORTANT: Any leftover cake should be refrigerated. The meringue will slowly deflate, after a day, and will be reabsorbed into the cake. This is important only IF there's any leftovers!