Chocolate Guinness Cake with Chocolate Ganache

why make this recipe

This cake is rich, moist, and full of chocolate flavor. The stout adds a deep, slightly bitter note that makes the cake richer. The ganache gives a glossy chocolate finish that keeps each bite smooth. You can bake it for a party, a cozy night, or St. Patrick’s Day.

introduction

This Chocolate Guinness Cake with Chocolate Ganache mixes beer and chocolate for a deep flavor and soft crumb. For a simple main to serve before dessert, try the Chicken Parmesan with Alfredo Sauce recipe to round out the meal.

how to make Chocolate Guinness Cake with Chocolate Ganache

You make the cake batter, bake it in a bundt pan (or a round pan), then pour warm ganache over the cooled cake. The beer mixes with butter and cocoa to make a smooth, dark batter. The ganache is just chocolate melted into hot cream and spread on top.

Ingredients :

• 1 cup Guinness Stout Beer
• 17 tablespoons Unsalted Butter
• 3/4 cup Unsweetend Cocoa Powder
• 2 cups Sugar
• 2/3 cup Sour Cream
• 2 large Eggs
• 1 tablespoon Vanilla Extract
• 2 cups Flour
• 2½ teaspoons Baking Soda
• 8 ounces Dark Chocolate
• 1 cup Heavy Cream
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1 tablespoon Irish Cream Liquer (optional)

Directions :

Follow two parts: Chocolate Bundt Cake and Chocolate Ganache.

Chocolate Bundt Cake

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a small saucepan, heat the Guinness and 11 tablespoons of the butter until the butter melts. Remove from heat and whisk in the cocoa powder until smooth. Let cool slightly.
3. In a large bowl, beat the sugar, sour cream, eggs, and 1 tablespoon vanilla until smooth. Stir in the cooled beer mixture.
4. In another bowl, whisk the flour, baking soda, and salt. Fold the dry mix into the wet mix just until combined. Do not overmix.
5. Pour the batter into the prepared pan. Bake 40–50 minutes, or until a toothpick comes out with a few moist crumbs.
6. Cool in the pan 10 minutes, then turn out onto a wire rack to cool completely.

Chocolate Ganache

1. Chop the dark chocolate and place it in a heatproof bowl.
2. Heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let sit 1 minute.
3. Stir until smooth and glossy. Add 6 tablespoons butter, the 1 teaspoon vanilla, and the Irish cream liqueur (if using), and stir until combined.
4. Let the ganache cool a few minutes so it thickens slightly, then pour over the cooled cake. Spread with a spatula if needed. Let the ganache set before slicing.

how to serve Chocolate Guinness Cake with Chocolate Ganache

Serve at room temperature. Cut thick slices. You can add whipped cream, fresh berries, or a dusting of cocoa powder. Warm the ganache slightly for a drip effect before serving.

how to store Chocolate Guinness Cake with Chocolate Ganache

• At room temp: Cover loosely and keep 1–2 days.
• In the fridge: Place in an airtight container for up to 5 days. Bring to room temp before serving for best texture.
• To freeze: Wrap slices in plastic wrap and foil, freeze up to 2 months. Thaw in the fridge overnight, then bring to room temp.

tips to make Chocolate Guinness Cake with Chocolate Ganache

• Measure flour by spooning it into the cup and leveling it.
• Use room-temperature eggs for a better batter.
• Do not overmix after adding flour. Mix until just combined.
• Let the cake cool completely before adding ganache to avoid it sliding off.
• If ganache is too thin, cool it more; if too thick, warm gently.

variation (if any)

• Swap stout with another dark beer if you prefer.
• Add a shot of espresso to the batter for extra depth.
• Stir in chopped nuts or chocolate chips for texture.
• Replace Irish cream with whiskey or omit for a non-alcohol version.

FAQs

Q: Can I use a different pan?
A: Yes. Use a 9-inch round pan. Bake time may change; check with a toothpick.

Q: Can I make this without Guinness?
A: Yes. Use strong coffee or cola for a different but good flavor.

Q: How do I reheat a slice?
A: Warm gently in the microwave for 10–15 seconds to soften the ganache.

Q: Can I make the cake ahead?
A: Yes. Bake the cake a day ahead, keep it covered, and add ganache the day you serve.

Q: Is this cake very boozy?
A: No. The alcohol mostly bakes off. The stout adds flavor more than strong alcohol.

Chocolate Guinness Cake with Chocolate Ganache

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Irish
• Diet: Vegetarian

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Description

A rich and moist chocolate cake infused with Guinness stout, topped with a glossy chocolate ganache.

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Ingredients

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• 1 cup Guinness Stout Beer
• 17 tablespoons Unsalted Butter
• 3/4 cup Unsweetened Cocoa Powder
• 2 cups Sugar
• 2/3 cup Sour Cream
• 2 large Eggs
• 1 tablespoon Vanilla Extract
• 2 cups Flour
• 2½ teaspoons Baking Soda
• 8 ounces Dark Chocolate
• 1 cup Heavy Cream
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1 tablespoon Irish Cream Liqueur (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
2. Heat the Guinness and 11 tablespoons of butter in a small saucepan until melted. Whisk in the cocoa powder until smooth and let cool slightly.
3. Beat the sugar, sour cream, eggs, and 1 tablespoon of vanilla in a large bowl until smooth. Stir in the cooled beer mixture.
4. Whisk the flour, baking soda, and salt in another bowl. Fold the dry mix into the wet mix just until combined.
5. Pour the batter into the prepared pan and bake for 40–50 minutes, or until a toothpick comes out with a few moist crumbs.
6. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
7. Chop the dark chocolate and place it in a heatproof bowl.
8. Heat the heavy cream until it begins to simmer. Pour over the chocolate and let sit for 1 minute.
9. Stir until smooth and glossy, then add 6 tablespoons of butter, the 1 teaspoon of vanilla, and the Irish cream liqueur (if using), stirring until combined.
10. Let the ganache cool to thicken slightly, then pour over the cooled cake. Spread with a spatula if needed.
11. Let the ganache set before slicing and serving.

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Notes

Serve at room temperature. Cut thick slices and consider adding whipped cream or berries.

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Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 200mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 80mg