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whole frosted guinness chocolate cake with a pint of guinness in the back ground
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5 from 15 votes

Guinness Chocolate Cake

You don't have to wait for St. Patrick's Day to make my Guinness Chocolate Cake. Your family and friends will love this rich chocolaty dessert with a cream cheese frosting any time of year!
Prep Time25 mins
Cook Time45 mins
Course: Dessert
Cuisine: Irish
Keyword: chocolate cake, guinness cake
Servings: 12
Calories: 544kcal
Author: Chef Dennis Littley

Equipment

  • 9 inch springform pan

Ingredients

Cake Pan

  • 2 tbsp butter
  • 2 tbsp unsweetened cocoa powder

Guinness Chocolate Cake

  • 12 tbsp unsalted butter
  • 1 cup Guinness
  • ¾ cup unsweetened cocoa powder
  • 2 large eggs
  • 1 cup Greek yogurt full fat
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 cup brown sugar packed
  • 1 tablespoon baking powder
  • ¾ teaspoon sea salt

Frosting

  • 8 ounce cream cheese softened
  • cups powdered sugar
  • 2 tablespoons heavy cream

Instructions

Cake Pan

  • Butter a 9-inch spring form pan with 2 tablespoons of unsalted butter. Dust with 2 tablespoons of cocoa powder, tap out the excess cocoa powder and set off to the side.

Guinness Chocolate Cake

  • Preheat your oven to 350°
  • Melt the butter in a saucepan over medium-low heat. Add the Gunniess to the melted butter and bring to a simmer.
  • Remove the pan from the heat and stir in the cocoa powder. Mix well and allow to cool for 10 minutes.
  • Whisk together the Greek yogurt, eggs and vanilla extract in a large mixing bowl.
  • Add the cooled cocoa mixture to the egg mixture and mix until well blended and smooth.
  • In a large mixing bowl, combine the flour, sugars, baking powder and salt. Set to the side until needed.
    **Combine all the ingredients using a wire whisk.
  • Add the flour to the chocolate mixture and stir until well incorporated.
    *Be careful not to overmix!
  • Pour the chocolate batter into the prepared pan.
    **This is a thin batter, don't worry.
  • Bake on the middle rack of the preheated oven for 50 to 55 minutes or until a cake tester comes out with only a trace of batter attached.
  • Cool the finished cake on a wire rack until cool to the touch. Transfer the cooled cake to a cake dish for frosting.
    **Allow the cake to cool a little longer after removing it from the pan.

Frosting

  • In the bowl of your stand mixer use the paddle attachment to beat the cream cheese until smooth.
  • Gradually add in the powdered sugar and the cream.
    **Add more powdered sugar or cream as needed.
  • When the frosting is smooth and the cake has cooled, frost the top of the cake with the frosting.
    **The cake should resemble a pint of Guinness.

Nutrition

Calories: 544kcal | Carbohydrates: 86g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 86mg | Sodium: 327mg | Potassium: 173mg | Fiber: 3g | Sugar: 65g | Vitamin A: 690IU | Calcium: 53mg | Iron: 2mg