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Chocolate Guinness cake with browned butter frosting on a glass cake stand, with a slice on a plate and a cup of coffee in the background.
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5 / 3 votes

Chocolate Guinness Cake

This Guinness chocolate cake is rich, fudgy, and perfectly balanced with nutty browned butter cream cheese frosting. The stout deepens the chocolate flavor, making it an easy, egg-free indulgence for any occasion.
Prep Time15 minutes
Cook Time55 minutes
Total Time3 hours 10 minutes
Course: Dessert
Cuisine: Irish
Servings: 10 servings
Calories: 537

Ingredients

For the Guinness cake

  • Cooking spray or butter, for the pan
  • 2 cups all-purpose flour
  • 1 teaspoon table salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 cups dark stout, such as Guinness, or strong coffee
  • 1 stick (4 oz) unsalted butter, cubed, or 1/2 cup (118 ml) mild vegetable oil
  • 1 cup unsweetened cocoa powder, plus more for the pan (Use regular, not Dutch-processed cocoa)
  • 2 cups granulated sugar
  • 1 tablespoon distilled white vinegar

For the brown butter–cream cheese frosting

  • 4 tablespoons (2 oz) unsalted butter
  • 1/2 cup (4 oz) full-fat cream cheese, cold from the fridge
  • 2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 2 teaspoons fresh lemon juice, (optional)
US - Metric

Instructions

Make the chocolate cake

  • Crank the oven to 350°F (180°C). Line the bottom of a 9- to 10-inch (23- to 25-cm) springform pan with a parchment circle, spray or butter the parchment, and then lightly dust with cocoa powder. Wrap the outside of the pan tightly in foil to seal any gaps in the springform pan and prevent leaks.
  • Whisk the 2 cups all-purpose flour, 1 teaspoon table salt, 2 teaspoons baking soda, and 1 teaspoon baking powder in a small bowl.
  • Combine the 2 cups dark stout (or coffee) with the 1 stick (4 oz) unsalted butter cubes in a large saucepan over medium heat, stirring until the butter has completely melted. Remove the saucepan from the heat.
    (If using vegetable oil instead of butter, simply stir it into the warm stout or coffee.)
  • Whisk the 1 cup unsweetened cocoa powder and 2 cups granulated sugar into the liquid mixture until well combined.
  • Slowly add the 1 tablespoon distilled white vinegar, being mindful that the mixture can foam up. Add the flour mixture, and stir until smooth.
  • Pour the batter into the prepared pan. The batter may look foamy, but it will settle as it bakes.
  • Bake until a toothpick inserted in the middle of the cake comes out clean, 40 to 50 minutes. Let the cake cool completely on a cooling rack. Once cooled, remove the sides of the springform pan.

Make the brown butter–cream cheese frosting

  • Melt the 4 tablespoons (2 oz) unsalted butter in a small saucepan over medium heat, swirling occasionally as it begins to boil and crackle. Continue cooking and gently swirling until the butter turns a light golden color and releases a nutty aroma, 4 to 8 minutes.
  • Pour the butter into a large heatproof bowl and let it cool at room temperature until solid but still soft.
  • When the butter has cooled, use an electric hand mixer to beat in the 1/2 cup (4 oz) full-fat cream cheese. Gradually add the 2 cups confectioners’ sugar, a little at a time, beating until the frosting is smooth and thick, 2 to 3 minutes.
  • Beat in the 1 teaspoon vanilla extract, pinch of salt, and 2 teaspoons fresh lemon juice, if using. (If the frosting is too soft, chill it until thick enough to use.)
  • Slather the frosting on the cooled cake, making swoops and decorative swirls. Serve and enjoy!

Notes

  1. Use high-quality stout—Guinness adds deep flavor, but any dark stout works. Avoid lighter beers for the best richness.
  2. Don’t overbake—This cake is naturally dense. Start checking at 40 minutes; it’s done when a skewer has moist crumbs.
  3. Cool completely before frosting—The cake firms up as it sits. Frosting too soon will cause the icing to melt and slide.
  4. Let the flavors develop—For the best taste and texture, store the cake overnight before serving.

Nutrition

Serving: 1slice | Calories: 537kcal | Carbohydrates: 90g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 497mg | Fiber: 4g | Sugar: 64g