Decadent Guinness Chocolate Cake with Salted Caramel Glaze: The Ultimate Indulgence

Prepare to tantalize your taste buds with a dessert that masterfully marries two iconic flavors: the rich, malty notes of Guinness stout and the deep, comforting allure of chocolate. This incredible Guinness Chocolate Cake with a homemade Salted Caramel Glaze is not just a recipe; it’s an experience. Its moist crumb and intense flavor make it an absolute showstopper, perfect for St. Patrick’s Day festivities, holiday gatherings, or simply when you crave an extraordinary chocolate treat.

Why This Chocolate Guinness Cake Will Become Your New Favorite

There’s something truly magical that happens when Guinness meets chocolate in a baking endeavor. The stout beer doesn’t just add moisture; its roasted barley notes deepen the chocolate flavor, creating a complex, sophisticated profile that is surprisingly subtle and incredibly delicious. This recipe results in a cake that is:

• Incredibly Moist: Thanks to the Guinness and sour cream, this cake boasts an unbelievably tender and moist texture that melts in your mouth.
• Rich in Flavor: The dark stout enhances the chocolate, adding a nuanced depth without an overpowering beer taste. It’s a harmonious blend that even non-beer drinkers will adore.
• Easy to Make: Despite its gourmet appeal, the steps for this cake are straightforward, making it accessible for bakers of all skill levels.
• Perfectly Balanced: The slight bitterness of the Guinness and cocoa is perfectly offset by the sweetness of the cake and the luscious, buttery salted caramel glaze.
• Versatile: While it’s a stellar choice for St. Patrick’s Day, this cake is sophisticated enough for any special occasion, from birthdays to dinner parties, or simply a cozy weekend indulgence.

The Unbeatable Pairing: Guinness and Chocolate

You might wonder why a dark beer like Guinness works so well in a chocolate cake. The secret lies in the flavor compounds. Guinness Stout, known for its creamy head and dark color, has distinct notes of coffee, roasted malt, and a hint of bitterness. These characteristics are surprisingly complementary to chocolate, especially unsweetened or dark cocoa powder. Just as coffee can enhance the flavor of chocolate in recipes, Guinness performs a similar function, adding complexity and depth, rather than a strong alcoholic taste.

The beer also contributes to the cake’s exceptional moisture content. As the cake bakes, the alcohol largely evaporates, leaving behind a profound flavor that elevates the entire dessert. When topped with a sweet and salty caramel glaze, the combination is truly divine, creating a multi-layered taste sensation that is both familiar and exciting.

Essential Ingredients for Your Decadent Guinness Chocolate Cake

Gathering your ingredients is the first step towards baking this delightful cake. Using quality ingredients ensures the best flavor and texture.

For the Guinness Chocolate Cake:

• 2 cups Guinness Stout: The star ingredient, bringing moisture and depth. Make sure it’s at room temperature for even mixing.
• 4 sticks (1 pound) Unsalted Butter: Softened butter ensures a smooth batter and rich texture.
• 1 ½ cups Unsweetened Cocoa Powder: Opt for a good quality cocoa powder for the best chocolate flavor.
• 2 cups All-Purpose Flour: The structural base of our cake.
• 2 cups Granulated Sugar: Sweetens the cake and aids in moisture retention.
• 1 tablespoon Baking Soda: The leavening agent that helps the cake rise and creates a tender crumb.
• 1 ½ teaspoons Salt: Enhances all the flavors in the cake.
• 4 large Eggs: Binds the ingredients and adds richness. Ensure they are at room temperature.
• 1 ¾ cup Sour Cream: Contributes to the cake’s incredible moistness and adds a slight tang that balances the sweetness. Room temperature is key.
• 1 teaspoon Vanilla Extract: A classic flavor enhancer for any chocolate dessert.

For the Homemade Salted Caramel Glaze:

This glaze is the crowning glory of the cake, offering a perfect balance of sweet and salty to complement the rich chocolate.

• 5 tablespoons Unsalted Butter: Forms the rich base of the caramel.
• ½ cup packed Dark Brown Sugar: Provides a deep, molasses-like sweetness that caramelizes beautifully.
• ⅓ cup Heavy Whipping Cream: Creates a smooth, luscious glaze.
• Pinch of Salt: Essential for balancing the sweetness and enhancing the caramel flavor.
• ¼ teaspoon Vanilla Extract: Adds a touch of warmth and complexity.
• ⅔ cup Confectioners’ Powdered Sugar, sifted: For achieving the perfect glaze consistency. Sifting prevents lumps.

Step-by-Step Instructions: Baking Your Perfect Guinness Chocolate Cake

Follow these detailed instructions to create a showstopping dessert that will impress everyone.

Preparing the Cake Batter:

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Generously spray a 10-12 cup Bundt pan with non-stick baking spray or butter it thoroughly and dust with flour, tapping out any excess. This is crucial for easy removal of the cake.
2. Melt Guinness and Butter: In a medium saucepan, combine the Guinness stout and butter. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture just begins to simmer. Do not let it come to a rolling boil.
3. Incorporate Cocoa: Remove the saucepan from the heat and immediately whisk in the unsweetened cocoa powder until the mixture is smooth and free of lumps. Set this chocolate-Guinness mixture aside to cool slightly while you prepare the dry ingredients.
4. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt until well combined.
5. Whisk Wet Ingredients: In a separate, even larger bowl (or the bowl of a stand mixer), beat the large eggs, sour cream, and vanilla extract together using an electric mixer on medium speed until smooth and well blended, about 1-2 minutes.
6. Combine Wet and Chocolate Mixtures: Gradually add the slightly cooled chocolate-Guinness mixture to the egg-sour cream mixture, mixing with your electric mixer on medium-low speed until just combined.
7. Integrate Dry Ingredients: With the mixer on low speed, slowly add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake. Stop mixing as soon as no pockets of dry flour are visible.
8. Final Fold: Use a rubber spatula to gently scrape down the sides of the bowl and lightly fold the batter a few times, ensuring all ingredients are fully incorporated and there are no hidden pockets of flour. The batter will be thick but pourable.
9. Pour and Bake: Pour the cake batter evenly into the prepared Bundt pan.

Baking to Perfection:

10. Bake the Cake: Bake for 60 to 70 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached. Baking times can vary, so keep an eye on your cake.
11. Cool in Pan: Once baked, remove the cake from the oven and let it cool in the Bundt pan for at least 10 minutes. This crucial step allows the cake to set and prevents it from breaking when inverted.
12. Invert and Cool Completely: After 10 minutes, carefully invert the Bundt pan onto a wire cooling rack. Lift the pan slowly to release the cake. Allow the cake to cool completely on the rack before glazing, which can take 1-2 hours. Glazing a warm cake will cause the glaze to melt and soak in rather than coat beautifully.

Crafting the Irresistible Salted Caramel Glaze

This luscious glaze is simple to make and adds a professional, mouth-watering finish to your Guinness Chocolate Cake.

1. Prepare Caramel Base: In a medium saucepan, combine the butter, dark brown sugar, heavy whipping cream, and a pinch of salt. Place over medium heat.
2. Bring to a Boil: Bring the mixture to a gentle boil, stirring constantly to prevent scorching. Once boiling, continue to boil for exactly one minute, stirring continuously. This ensures the sugar is fully dissolved and the caramel begins to thicken.
3. Remove and Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
4. Whisk in Powdered Sugar: Add about ½ cup of the sifted confectioners’ powdered sugar to the caramel mixture and whisk until completely smooth.
5. Adjust Consistency: Continue to whisk in additional powdered sugar, one tablespoon at a time, until you reach your desired glaze consistency. For a thinner glaze that drips elegantly, use less powdered sugar. For a thicker, more opaque glaze, add more. The glaze should be pourable but not watery.
6. Glaze the Cake: Once the cake is completely cool, place it on a serving plate or cake stand. Carefully pour the warm (but not hot) salted caramel glaze evenly over the top of the cake, allowing it to drizzle down the sides. For an extra touch of elegance, sprinkle a few flakes of sea salt on top of the glaze before it sets.

Tips for Success and Variations

• Room Temperature Ingredients: For the cake, ensure your eggs, sour cream, and Guinness are at room temperature. This helps them combine more smoothly and creates a more uniform batter and crumb.
• Don’t Overmix: Overmixing the batter can develop the gluten in the flour too much, resulting in a dense or tough cake. Mix only until ingredients are just combined.
• Bundt Pan Care: A well-greased and floured Bundt pan is key to a perfectly released cake. Don’t skip this step!
• Make Ahead: This cake tastes even better the next day! You can bake the cake a day in advance, cool it completely, cover it tightly, and store it at room temperature. Prepare the glaze just before serving.
• Storage: Store the glazed cake at room temperature, covered tightly, for up to 3-4 days. It also freezes well (unglazed) for up to 2 months.
• Serving Suggestions: Serve slices of this rich cake with a dollop of whipped cream, a scoop of vanilla bean ice cream, or a drizzle of extra caramel sauce. A sprinkle of chocolate shavings or a side of fresh berries can also enhance the presentation and taste.
• Alternative Glaze: If salted caramel isn’t your preference, a classic cream cheese frosting, a simple chocolate ganache, or a dusting of powdered sugar would also be delicious.
• Cupcake Version: You can easily adapt this recipe to make cupcakes! Fill cupcake liners about two-thirds full and bake for 20-25 minutes, or until a toothpick comes out clean. Adjust glaze quantity accordingly.

Frequently Asked Questions About Guinness Chocolate Cake

Can I use a different type of stout beer?

Yes, while Guinness Draught Stout is classic for this recipe, you can experiment with other dark stouts or porters. Just be aware that different beers will impart slightly different flavor notes. Choose a stout you enjoy drinking!

Will the cake taste strongly of beer?

No, the alcohol in the Guinness largely evaporates during baking, leaving behind its deep, malty, and slightly roasted flavors that enhance the chocolate without a distinct “beer” taste. It adds complexity and richness.

What if I don’t have a Bundt pan?

You can bake this cake in two 9-inch round cake pans or a 9×13 inch rectangular pan. Adjust baking times accordingly; round pans may take 30-35 minutes, while a rectangular pan might take 40-45 minutes. Always check for doneness with a toothpick.

Can I make this cake gluten-free?

While this recipe uses all-purpose flour, you can often substitute a good quality 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum for best results. Adjustments to liquid might be needed based on the specific blend.

Can I make this cake ahead of time?

Absolutely! The cake can be baked a day or two in advance. Store it, unglazed, tightly wrapped at room temperature. Prepare the glaze and assemble just before serving for the freshest taste and appearance.

More Delicious Recipes to Explore

If you loved this decadent Guinness Chocolate Cake, be sure to check out some of our other fantastic recipes:

• Explore all our favorite Guinness Recipes – from snacks to cocktails and entrees.
• Copycat Recipes – recreate your restaurant favorites at home.
• Irresistible Dessert Recipes – satisfy your sweet tooth with our wide selection.
• Easy CrockPot Recipes – delicious meals with minimal effort.

Don’t miss out on our latest culinary adventures! Follow Tammilee Tips on Facebook, Instagram, and Pinterest for daily recipe inspiration and more.

Chocolate Guinness Cake Recipe

How to make a delicious, moist Chocolate Guinness Cake, perfectly complemented by a rich salted caramel glaze.

Prep Time: 20 minutes

Servings: 12

Author: Tammilee Tips

Ingredients

For the Cake:

• 2 Cups Guinness Draught Stout Beer
• 4 sticks Butter
• 1 ½ Cups Unsweetened Cocoa Powder
• 2 Cups All Purpose Flour
• 2 Cups White Sugar
• 1 Tablespoon Baking Soda
• 1 ½ teaspoons Salt
• 4 large Eggs
• 1 ¾ Cup Sour Cream
• 1 Teaspoon Vanilla Extract

For the Salted Caramel Glaze:

• 5 tablespoons Butter
• ½ Cup Dark Brown Sugar (packed)
• ⅓ Cup Heavy Whipping Cream
• Pinch Salt
• ¼ Teaspoon Vanilla Extract
• ⅔ Cup Confectioners Powdered Sugar, sifted

Instructions

1. Preheat oven to 350°F (175°C).
2. Spray or butter a Bundt pan thoroughly.
3. Using a medium saucepan over medium heat, bring the Guinness and butter to a light simmer. Add the cocoa powder and whisk until smooth. Remove from heat and set aside to cool slightly.
4. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
5. In another large bowl, beat the eggs, sour cream, and vanilla extract together using an electric mixer until well combined.
6. Gradually add the cooled butter-Guinness mixture to the sour cream mixture and mix with a hand mixer until fully combined, about 1-2 minutes on medium speed. Then, gradually add the flour mixture and beat until just combined. Use a rubber spatula to lightly fold the batter and ensure there are no pockets of dry flour.
7. Pour the batter into the prepared Bundt pan.
8. Bake for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before carefully removing it and transferring it to a wire rack to cool completely.
10. For the Salted Caramel Glaze: In a medium saucepan, combine the butter, dark brown sugar, heavy cream, and a pinch of salt. Bring to a boil over medium heat, stirring constantly, and boil for one minute, stirring constantly.
11. Remove from heat and stir in the vanilla extract.
12. Add about ½ cup of the sifted powdered sugar and whisk until smooth.
13. Continue to whisk in additional powdered sugar by the tablespoon until you reach your desired consistency.
14. Once the cake is completely cool, place it on a serving plate and pour the salted caramel glaze evenly over the top, allowing it to drizzle down the sides.

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