This Guinness Chocolate Cake is rich and indulgent with a slight Guinness flavor and thick chocolate frosting on top!
As much as I want to tell you that this super indulgent Guinness Chocolate Cake is just for St Patrick’s Day, I’d be doing you a disservice. Because if you can find Guinness at the store, I recommend you make this cake for any time you need a serious chocolate fix!
Yes, it has beer in it but it gets cooked off in the process and leaves only a very mellow flavor which the thick rich chocolate frosting takes away in a few seconds. So apart from feeling ultra sad when the cake is gone, no other effects will be noticeable unless you eat it with a beer or two (or three) to celebrate your St Patrick’s Day dinner!
Talking of dinner, this cake would be the perfect end to a corned beef and cabbage meal. Or try and leave some room for a traditional Irish coffee paired with a slice of Guinness Chocolate Cake.
The cake is denser than a regular light and fluffy cake, and it’ll rise and then fall a bit when it’s cooling. Don’t worry though because once you cover it with my easy chocolate frosting I stole from this amazing Chocolate Peanut Butter Pie, you’ll be well on your way to a second piece.
Make sure to enjoy your Guinness Chocolate Cake at room temperature and not straight from the fridge. I want you to experience that melt in your mouth sensation which will never happen if the cake is chilled.
Happy St Patrick’s Day friends and remember to tag me on Instagram (@foodnessgracious) if you make this cake!
Guinness Chocolate Cake
- 3/4 cup plus 2 tbsp all purpose flour
- 6 tbsp natural cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 10 tbsp unsalted butter softened
- 1 cup plus 2 tbsp brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup Guinness draft beer
For the Frosting
- 6 tbsp unsalted butter softened
- 1 3/4 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup milk
- 1 tsp vanilla extract
- Preheat the oven to 325 degrees F.
- Grease a 9-inch springform pan with butter and lightly dust with flour.
- In a bowl whisk together the flour, cocoa powder, baking powder and baking soda.
- Using a stand mixer, beat the butter until soft and creamy.
- Add the brown sugar and beat until fluffy.
- Add the eggs one at a time beating after each addition.
- Add the vanilla and scrape down the sides of the bowl.
- Slowly add the dry ingredients on low speed until all mixed in.
- Slowly add the beer to the batter.
- Transfer the batter to your prepared pan and spread evenly on top.
- Bake in the oven for 45-50 minutes then let cool before frosting.
Make the Chocolate Frosting
- Beat the butter until creamy.
- Add the powdered sugar and cocoa powder on low speed.
- Scrape down and add the milk and vanilla.
- Beat on high for about 4 minutes until the frosting is light and fluffy.
- Spread the frosting over the top of the cooled cake.
- Slice and serve at room temperature.