This refined chocolate cake, created by Zoë François of Zoë Bakes, celebrates Ireland’s fondness for rich chocolate and robust stout. The Chocolate Guinness Cake is moist, deeply flavored, and finished with a boozy chocolate frosting and a light whipped cream topping for contrast. It’s elegant enough for a special occasion yet straightforward to prepare at home.
Follow Zoë: zoebakes.com | @zoebakes
- 1½ cups (188 grams) all-purpose flour
- 1½ cups (300 grams) granulated sugar
- ½ cup (43 grams) Dutch process cocoa powder, sifted
- 1½ teaspoons (7.5 grams) baking soda
- ¾ teaspoon (2.25 grams) kosher salt
- ¾ cup (180 grams) whole buttermilk
- ⅓ cup (75 grams) vegetable oil
- 1 large egg (50 grams)
- 1 large egg yolk (19 grams)
- 1 teaspoon (4 grams) vanilla extract
- ¾ cup (180 grams) Guinness or stout
- White Knight Frosting (recipe follows)
- Whipped Cream Topping (recipe follows)
- Garnish: Dutch process cocoa powder
- Preheat the oven to 350°F (180°C). Butter a tall-sided 8-inch round cake pan and line the bottom with parchment paper to ensure easy removal.
- In a large mixing bowl, whisk together the flour, sugar, Dutch-process cocoa, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the buttermilk, vegetable oil, whole egg, egg yolk, and vanilla until blended. Add the wet mixture to the dry ingredients and whisk until smooth. Slowly pour in the Guinness or stout while whisking until the batter is fully combined and silky. Expect a rather thin batter; this is normal and yields a moist crumb.
- Pour the batter into the prepared pan and bake until a wooden pick inserted into the center comes out clean, about 50 minutes. Oven times vary, so check at the 45-minute mark.
- Allow the cake to cool completely in the pan before removing. Once cooled, transfer to a serving platter. Spread the White Knight Frosting over the cake, then smooth a layer of the Whipped Cream Topping on top. Optionally place a clover stencil on the whipped cream and dust Dutch-process cocoa for a decorative finish. For neat sides, use a warm offset spatula to smooth the frosting.
- ⅓ cup (57 grams) finely chopped bittersweet chocolate
- ¼ cup (60 grams) heavy whipping cream
- 2 tablespoons (30 grams) Irish whiskey
- 2 cups (240 grams) confectioners’ sugar
- ½ cup (113 grams) unsalted butter, room temperature
- 1 tablespoon (5 grams) Dutch process cocoa powder
- Set up a double boiler or use a heatproof bowl over a simmering pot of water. Combine the chopped bittersweet chocolate, heavy cream, and Irish whiskey. Stir gently until the chocolate melts and the mixture is smooth. Remove from heat and let it cool completely to avoid melting the butter in the next step.
- In a stand mixer fitted with the paddle attachment, beat the confectioners’ sugar, room-temperature butter, and Dutch-process cocoa at medium speed until smooth and fluffy. Add the cooled chocolate mixture and continue beating until fully incorporated and silky. Scrape the sides of the bowl as needed. Use this frosting immediately to top the cake.
- 1 cup (240 grams) heavy whipping cream
- 2 tablespoons (30 grams) crème fraîche*
- 1 tablespoon (7 grams) confectioners’ sugar
- 1 tablespoon (15 grams) Irish whiskey*
- In a chilled bowl fitted with the whisk attachment, combine the heavy cream, crème fraîche, confectioners’ sugar, and Irish whiskey. Whip at medium speed until medium-stiff peaks form. Take care not to overbeat; the cream should be smooth and spreadable.
Tips for success: Use room-temperature eggs and butter for a more even batter and smoother frosting. Sifting the Dutch-process cocoa prevents lumps and enhances the cake’s texture and color. If you prefer a less pronounced whiskey flavor, reduce the whiskey in the frosting and whipped topping or omit it from the whipped cream.
Serving suggestions: This cake pairs beautifully with a cup of strong coffee, an Irish stout on the side, or a small glass of dessert wine. The contrast between the dense, chocolate-stout cake and the light whipped cream topping creates a pleasing balance of flavors and textures. For a festive presentation, dust the top with cocoa through a stencil or scatter a few chocolate shavings.
Storage: Store the finished cake in the refrigerator because of the whipped cream topping and butter-based frosting. Cover loosely with a cake dome or plastic wrap and consume within 3 days for best flavor and texture. To freeze, wrap individual unfrosted cake layers tightly in plastic wrap and aluminum foil; freeze up to one month. Thaw overnight in the refrigerator before assembling and frosting.
Variations: For a non-alcoholic version, substitute the whiskey in the frosting and whipped cream with additional cream or a teaspoon of vanilla extract. You can also use a different stout or dark beer to tweak the chocolate and roast notes of the cake.