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A rich Guinness chocolate cake with dripping chocolate glaze, decorated with green sprinkles and clover leaves, sits on a black plate. A can and glass of Guinness are in the background, along with framed art and stacked plates.
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5 from 2 votes

Guinness Chocolate Cake

Guinness chocolate cake layered with silky old-fashioned chocolate ermine frosting, brushed with Guinness syrup and finished with glossy chocolate ganache. A show-stopping chocolate stout cake that's perfect for St. Patrick's Day celebrations and a must for chocolate lovers everywhere!
Prep Time20 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Cake
Keyword: Guinness Chocolate Cake
Servings: 14
Calories: 743kcal
Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the cake

  • 2 ½ cups (300g) all-purpose flour (=plain flour)
  • ½ cup (60g) cocoa powder natural, unsweetened
  • 1 ⅔ cups (330g) granulated sugar or light brown sugar
  • 1 tbsp baking powder
  • ½ tbsp baking soda (=bicarbonate of soda)
  • ½ tsp salt
  • ⅞ cup (200g) unsalted butter softened
  • ¾ cup + 2 tbsp (200ml) Guinness
  • 3 large eggs room temperature

For the Guinness syrup

  • ½ cup (120ml) Guinness
  • ½ cup (120g) dark brown sugar

For the frosting

  • 1 cup (240ml) whole milk
  • 5 tbsp all-purpose flour (= plain flour)
  • 1 ½ cups (270g) semi-sweet chocolate chips
  • 1 cup unsalted butter , softened
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla bean paste or extract

For the Ganache

  • 1 cup (180g) semi-sweet chocolate chips
  • ½ cup (120ml) heavy cream (= double cream)
  • 3 tbsp Guinness syrup (optional)
  • 1 tbsp vegetable oil

To decorate

  • 1 tbsp green sanding sugar (optional)

Instructions

Prepare the cake

  • Preheat the oven to 350°F (180°C). Mist two 8 inch round pans with cake release and line with baking paper.
  • Add the flour, cocoa powder and sugar in large bowl or the bowl of your stand mixer. Add the baking powder, baking soda and salt and stir together using a balloon whisk.
    2 ½ cups (300g) all-purpose flour , ½ cup (60g) cocoa powder , 1 ⅔ cups (330g) granulated sugar , 1 tbsp baking powder, ½ tbsp baking soda, ½ tsp salt
  • Add the cubed butter and beat together on low speed until you have a sandy texture.
    ⅞ cup (200g) unsalted butter softened
  • Combine the Guinness and eggs in a measuring jug and add to the bowl. Beat together on low speed, increasing the speed gradually until the batter is completely smooth. Stop the mixer and scrape the sides and bottom of the bowl as needed to make sure the butter is smooth.
    ¾ cup + 2 tbsp (200ml) Guinness, 3 large eggs
  • Divide the batter between the two prepared pans and level. Bake for 30-35 minutes or until the cake is springy to the touch and a toothpick inserted in the middle comes out clean.
  • Cool the cakes in the pans to 5 minutes then carefully invert onto a wire rack to cool down.

Make the syrup

  • Add Guinness and sugar into a saucepan and bring to a simmer over low heat, stirring constantly until the sugar has dissolved and you have a smooth syrup.
    ½ cup (120ml) Guinness, ½ cup (120g) dark brown sugar
  • Brush some of the hot syrup over the cake layers and reserve the rest to use in the ganache or to drizzle over the cake.

Make the frosting

  • Add the milk and flour into a saucepan and stir to combine using a balloon whisk. Cook over medium-low heat, stirring constantly, until you have a smooth paste.
    1 cup (240ml) whole milk, 5 tbsp all-purpose flour
  • Remove the pan from the heat, add the chocolate chips and stir until melted. Cool down before using – place a piece of parchment paper directly on the surface to prevent a skin from forming.
    1 ½ cups (270g) semi-sweet chocolate chips
  • Cream the butter and sugar using a stand or hand mixer for 3-5 minutes.
    1 cup unsalted butter, 1 cup (200g) granulated sugar
  • Gradually add the cooled chocolate mixture and beat on medium-high speed until the frosting is light and fluffy, scraping down the sides and bottom of the bowl as needed.
  • Add the vanilla and continue to whisk on high speed until the frosting is creamy, silky and completely smooth.
    1 tsp vanilla bean paste

Make the ganache

  • Place chocolate chips and cream in a measuring jug and microwave in brief 20-30 second bursts until the chocolate starts to melt.
    1 cup (180g) semi-sweet chocolate chips, ½ cup (120ml) heavy cream
  • Add the Guinness syrup and oil and stir until completely smooth. Cool slightly before using.
    3 tbsp Guinness syrup, 1 tbsp vegetable oil

Assemble the Cake

  • Pipe a generous amount of frosting over the bottom cake layer and sandwich with the second, pressing down lightly.
  • Cover the top and sides of the cake with frosting, smoothing it down with a scraper. Use a patterned scraper to create a textured effect on the sides if you like.
  • Pour the ganache over the cake, letting it drip down the sides. Sprinkle with the sanding sugar and serve!
    1 tbsp green sanding sugar

Video

Notes

  • Prep ahead: The cake layers and Guinness syrup can be made up to a day in advance. Store the cake layers at room temperature, covered with plastic wrap. The syrup will keep for up to a week in a jar in the refrigerator.
  • Leftovers and storage: Store the frosted cake in a covered container at room temperature (away from sunlight and heat) for up to 4 days. You can also store it in an airtight container in the fridge for up to 5 days. Serve at room temperature.
  • Worried about baking with alcohol? You can replace the Guinness with alcohol-free Guinness without losing any of the flavor :)

Nutrition

Calories: 743kcal | Carbohydrates: 86g | Protein: 8g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 235mg | Potassium: 410mg | Fiber: 4g | Sugar: 59g | Vitamin A: 987IU | Vitamin C: 0.1mg | Calcium: 112mg | Iron: 4mg
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