By Nigella Lawson
- Total Time
- 1 hour 15 minutes
- Rating
- 5(7,130)
- Notes
- Read community notes
For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.
Featured in: AT MY TABLE; A Feast for a Holiday, Or Everyday Exulting
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Ingredients
Yield:One 9-inch cake or 12 servings
- Butter, for the pan
- 1cup Guinness stout
- 10tablespoons (1 stick plus 2 tablespoons) unsalted butter (see Tip)
- ¾cup unsweetened cocoa
- 2cups superfine sugar
- ¾cup sour cream
- 2large eggs
- 1tablespoon vanilla extract
- 2cups all-purpose flour
- 2½teaspoons baking soda
- 1¼cups confectioners' sugar
- 8ounces cream cheese at room temperature
- ½cup heavy cream
For the Cake
For the Topping
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
512 calories; 26 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 66 grams carbohydrates; 3 grams dietary fiber; 46 grams sugars; 6 grams protein; 345 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
For the cake: Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
Step
2
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to 1 hour. Place pan on a wire rack and cool completely in pan.
Step
3
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Step
4
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
Tip
- The recipe for this cake in Nigella Lawson's cookbook "Feast: Food to Celebrate Life" (Hyperion, 2004) calls for 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter.
Ratings
5
out of 5
7,130
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Cooking Notes
JM
By volume, a 9" springform pan is 10 cups. You can use 2 "standard" 8" or 9" pans instead. Or make 18-24 cup cakes.
I used a 9" square pan and made 6 cupcakes as well (the 9" square has a volume of about 8 cups). I baked the cupcakes for about 25 minutes and the cake for 45.
maria
Love this cake. I do think a little Bailey's in the frosting does wonders.
Patrick
We make this cake one day in advance. It tastes better and it's a little more moist. We release the spring form after about an hour in the cooling process so the sides don't stick the next day. We prepare the frosting the day we plan to serve.
In a side by side taste test with my family of 19 tasters... this was a clear winner over the epicurious three layer Guinness cake.
sundevilpeg
It's better with 1) a half-teaspoon of kosher salt added to the dry ingredients, and 2) a better stout than Guinness - preferably a chocolate stout.
thelettermegan
Made this cake for the folks. They loved it! Didn’t notice the Guinness in the cake, but I noticed there was leftover beer in the bottle, so it was a win for the cook.
Rothbart
Please list ingredients by weight, not by volume.
Gail
For those of you asking for weight. You can find it on Nigella's website
http://www.nigella.com/recipes/view/chocolate-guinness-cake-3086
ann
Made cake as stated. I used about 3 oz. of goat cheese in the topping in place of cream cheese. To accompany the cake I use a jar of Morrelo cherries simmered in a bit of sugar and ruby port. Served it on a plate and put the cake on top. It was a warm syrupy mixture that set off the deep chocolate cake. It was awesome and pretty.
Katrina
This was superb and so easy to make! Not too sweet (I used ordinary sugar, not superfine, and didn't adjust quantity). Came out perfectly. Icing was easy too, and frosted beautifully. My husband loved the deep flavor of chocolate with a hint of bitterness. Looked gorgeous as well! Did I mention how easy it was to make? :)
sundevilpeg
I make this with the above-noted changes (salt, a better stout) in a Bundt pan, rather than a springform, and don't frost it at all. Dusting with a mix of confectioner's sugar and cocoa is all it needs, not a thick gloppy frosting.
Queenoid
I made it in Denver (5280', folks, if you had forgotten!) and it didn't fall! Changes:
9oz stout
6.25 oz sugar: 2cups minus 2T
10.25 oz flour: added 2T to the 2cups
2 tsp baking soda (not 2.5)
Baked at 375 (actually in my convection oven, 350 which is 375 in normal ovens) for 35 mins. I should have checked at 30 mins.
Also, I food-processed the sugar and cream cheese, then added the whipping cream just until I liked the texture.
Quite yummy
Clare
I made this recipe into cupcakes, adjusting the cooking time downwards and just using a cake tester to figure out when they were done. I also used the food processor to make superfine sugar out of white granulated sugar with no problems. The cupcakes were a hit!
Maryriver
I have made this over and over since it was first published and think it is the best in the world! Last one I used a cherry ale instead of Guinness. Also tossed in a coupla handfuls of frozen Bing cherries and added more chopped cherries to the frosting and a bit more powdered sugar to thicken. The cake was grand and gone in one day. I am going to keep experimenting with the recipe as my go-to base for chocolate cake.
Lynda H.
And a few more notes on making and baking the cake:
I let the butter-Guinness-sugars-cocoa mixture cool to room temp before adding to batter.
After filling the pan, I rapped it on the counter a few times to shake out any air pockets.
I used an instant-read thermometer to check for doneness: 200 degrees F in center (don't start testing too early and deflate the cake).
ken
My go-to chocolate cake, always wins raves. It's what I think a chocolate cake should be: intensely chocolate-y, not overly sweet, and fairly dense. Occasionally I save other chocolate cake recipes but then I think, "Why bother?"
CT MOM
Based on the helpful comments, I halved the frosting. But I used too much Bailey’s - about 1 tsp. Next time, I’ll start with 1/4 tsp and gradually add more if needed. The cake is not very sweet, which is a nice change.
PS
This was delicious and a big winner at a recent gathering. Similar to a previous comment I increased recipe 1.5 to fit in 9x13 pan. For the cake, I used Samual Smith’s Chocolate Stout from the UK. I also added some Bailey’s to the frosting. Will definitely make again!
Nat
Made this as cupcakes to rave reviews. Doubled the recipe (48 cupcakes, 15 min), & followed the cake recipe as printed. For the frosting, next time I’ll omit the heavy cream and add 2 Tbsp of Baileys per batch. This time (for the double batch) I used a 1/4 cup baileys and 1/2 cup heavy cream and it was more runny than I wanted, and ended up doubling or tripling the amount of powdered sugar the recipe called for. Had enough to put a big dollop on each cupcake. Delicious; will make again!
Raphaëlle
YES to this cake. Might have put around 1/4 cup to 1/3 cup less sugar than called for and it was perfect. And isn't it a charm to make? No electric mixer, almost no dirty dishes; wow. Highly recommand!
EBMV
Biiig slump in the middle! I followed the directions to the letter so confused as to why that happened. I thought the frosting was meh, flat and pretty flavorless.
christin mcrich
Tip I learned from working at a bakery: to get the Guiness flavor to come through, brush a little extra Guinness on the cake when it’s still warm from the oven. It gives it that extra little amp that I needs!
Kimberly
One of the best cakes my husband has ever made!
Kimberly
Forgot to say it takes a lot longer than 1.5 hours, but so worth it.
happy st pats
Follow the directions and added the suggestions of salt and irish cream into icing. Omitted heavy creamBringing it to the party now..cant wait to dry!!
BBroWn
Bake 34055-65 minMade 9” round and 4 cupcakes13 oz sugar10.5 oz flour1C plus 1T sour cream8.5 oz beer1 1/2 t baking soda1/2 t baking powder2T coffee powderUsed salted butterCupcakes 18 minutesCake 59 minutes
Loz
Made 12 cupcakes with half a recipe. Reduced baking soda to 1 tsp (half of notes-recommended 2 tsp) and used salted butter plus a true pinch. Baked for 23 minutes. I loved that it was so quick to mix the batter due to the melted butter. The leftover Guinness did not go to waste.
Susan A
I adore this cake and have made in several times out of "Feast," which does NOT call for 18 tablespoons butter as stated in the "tip." The ingredient list is exactly the same here as in the book. And why is this information even a "tip"?!
Melanie Donohue
WHIP THE CREAM! and fold it into the rest of the topping. I did what recipe says, and the topping ran all over the place, even after I added more sugar. WHIP THE CREAM. >: (
Julia in NYC
This is the only cake I bother making anymore. It’s fabulous, not overly sweet, and completely addicting. I’ve found the recipe very forgiving in my terrible oven. I’ve done cupcakes, Bundt pan, spring form, rounds, you name it. I almost always double the frosting recipe!
AngieA
Made as directed, the cake turned out to be a bit dry. Did add about 1/2 tsp of salt. And the frosting is too cream cheese-forward to complement the cake. Okay, but not great and not even sure about good.
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