Moist Guinness Chocolate Cake
This Moist Guinness Chocolate Cake is rich, decadent, and infused with the deep flavors of dark stout. Topped with a creamy chocolate ganache, it's the perfect dessert for St. Patrick's Day or any special occasion!
Equipment
- Mixing bowl
- 9-inch round cake pan greased and lined with parchment paper
- Saucepan for heating Guinness and butter
- Whisk for mixing ingredients
- Oven preheated to 350°F
Ingredients
- 1 cup Guinness stout
- 1/2 cup unsalted butter cubed
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1.5 tsp baking soda
- 1 tsp salt
- 2 large eggs room temperature
- 1 cup sour cream
- 1 cup heavy cream for ganache
- 8 oz dark chocolate chopped, for ganache
Instructions
- In a saucepan, heat Guinness and butter over medium heat until butter is melted. Remove from heat and whisk in cocoa powder until smooth.
- In a mixing bowl, combine flour, sugar, baking soda, and salt. Mix well.
- In a separate bowl, whisk together eggs and sour cream until smooth. Add the Guinness mixture and stir to combine.
- Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared cake pan and bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- In a small saucepan, heat heavy cream until it begins to simmer. Pour over chopped dark chocolate in a bowl and let sit for 2 minutes. Stir until smooth.
- Once the cake is completely cool, pour the chocolate ganache over the top, allowing it to drip down the sides. Slice and serve this rich, moist cake!
Notes
- Optional Equipment: An offset spatula can help spread the ganache evenly.
- Customization: Add a splash of Irish cream to the ganache for extra flavor.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Serving Tip: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence.