There’s something special about a rich, chocolatey cake infused with the deep, malty notes of Guinness. It’s the perfect combination of bittersweet and indulgent, creating a dessert that’s moist, flavorful, and downright irresistible. Whether you’re celebrating St. Patrick’s Day or simply craving an elegant dessert, this Guinness Chocolate Bundt Cake is bound to be a showstopper!
Why You’ll Love This Cake
This isn’t just any chocolate cake—Guinness enhances the chocolate flavor, making it richer and more intense. The result? A perfectly moist and fudgy Bundt cake with a luscious texture. Topped with a silky chocolate glaze, this cake is a dream come true for chocoholics!
Ingredients
For the Cake:
- 1 cup (240ml) Guinness stout
- 1 cup (225g) unsalted butter
- ¾ cup (75g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- ¾ cup (180g) sour cream
- 2 large eggs
- 1 tbsp vanilla extract
- 2 cups (250g) all-purpose flour
- 2 ½ tsp baking soda
- ½ tsp salt
For the Chocolate Glaze:
- 4 oz (113g) semi-sweet chocolate, chopped
- ½ cup (120ml) heavy cream
- 2 tbsp unsalted butter
- 1 tbsp light corn syrup (for shine)
How to Make Guinness Chocolate Bundt Cake
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to prevent sticking.
Step 2: Melt Butter and Mix with Guinness
In a saucepan over medium heat, combine Guinness and butter. Stir until butter melts, then whisk in cocoa powder and sugar. Remove from heat and let cool slightly.
Step 3: Prepare the Batter
In a separate bowl, whisk together sour cream, eggs, and vanilla extract. Gradually mix this into the Guinness mixture.
Step 4: Combine Dry Ingredients
In a separate bowl, combine the flour, baking soda, and salt, then gently fold the dry mixture into the wet ingredients, stirring just until incorporated.
Step 5: Bake the Cake
Pour the batter into the greased Bundt pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely
Step 6: Make the Chocolate Glaze
In a small saucepan, heat the heavy cream until warm (not boiling). Remove from heat and pour over the chopped chocolate, butter, and corn syrup. Let sit for a minute, then stir until smooth.
Step 7: Glaze the Cake
Drizzle the chocolate glaze over the cooled cake and let it set before slicing.
Helpful Tips
- Use high-quality cocoa powder for a deep, intense chocolate flavor.
- Don’t overmix the batter—stir until just combined to keep the cake soft.
- Grease the Bundt pan well to prevent the cake from sticking.
Substitutions & Variations
- No Guinness? Use another stout beer or even strong brewed coffee for a similar depth of flavor.
- Dairy-free? Substitute butter with dairy-free margarine and use a plant-based sour cream.
- Extra chocolatey? Fold in chocolate chips for even more indulgence!
Frequently Asked Questions
Can I taste the Guinness in the cake?
Not directly—the Guinness enhances the chocolate flavor without making the cake taste like beer.
What can I use instead of sour cream?
Greek yogurt works as a great substitute!
Can I make this cake ahead of time?
Yes! This cake stays moist for days and actually tastes better the next day.
Storage Instructions
- Room Temperature: Store covered for up to 3 days.
- Refrigerator: Keep in an airtight container for up to a week.
- Freezer: Wrap slices in plastic wrap and store for up to 3 months. Thaw at room temperature before serving.
More Delicious Cake Recipes
If you love a deep, dark chocolate cake with a hint of something extra, this Guinness Chocolate Bundt Cake is the ultimate treat. Perfect for any occasion, it’s a guaranteed crowd-pleaser. Try it today and savor every decadent bite!