A tasty variation on a classic devil’s food cake, this chocolate stout cake is a favorite for St. Patrick’s Day. It yields a moist, deeply chocolatey cake topped with lightly sweetened whipped cream that evokes an Irish coffee, and finished with a glossy stout syrup. The cake and syrup can be prepared ahead; assemble the dessert the day you plan to serve it.
Unique cake
Holidays are a great reason to bake or enjoy a themed treat, share traditions, or add a touch of boozy fun to desserts. This Guinness chocolate cake combines all of that: a rich chocolate base with a creamy topping and a silky stout syrup that elevates the whole dish.
The whipped cream topping mirrors the look of Irish coffee, while the dark syrup is the finishing touch that makes this dessert memorable. You can bake the cake and prepare the syrup in advance, then top and serve when ready.
Testing notes
Stout or Guinness beer: A creamy-style stout works best because it is less bitter and blends smoothly with chocolate. Choose a stout that is not extremely bitter for the best balance.
Cream: Heavy or double cream holds its shape better thanks to higher fat content. Whip it up to two days ahead and store in an airtight container in the refrigerator.
Chocolate cake: The cake keeps well refrigerated for up to a week or frozen for up to a month when wrapped tightly in plastic and foil.
Syrup: Make the stout syrup ahead and refrigerate for weeks. Bring to room temperature before drizzling over the cake just before serving.
FAQ
Guinness is a well-known example of a stout, often described as a dry stout. For this recipe a creamy stout is preferable because its mellow character complements the dessert. That said, a more robust Guinness can also be used if you prefer a more bitter bite.
No—regular beer has a very different flavor and color profile and won’t provide the rich chocolate depth that a stout brings.
Ingredients
Quantities are provided in the recipe card below. Use unsweetened cocoa, a good-quality semisweet chocolate, and a creamy stout for best results.
- Stout beer: A creamy stout is recommended; it will be less bitter and smoother than a dry stout.
- Cocoa powder: Use unsweetened cocoa. A darker natural cocoa works well.
- Chocolate: Choose a good-quality semisweet dark chocolate.
- Brown sugar: Light or dark both work; dark brown adds deeper molasses notes.
- Milk: Whole milk gives richness, but lower-fat milk is acceptable.
- Baking soda: Ensure it is fresh for proper rise.
Variations & Substitutions
- Coffee: Add 1–2 teaspoons of espresso powder dissolved in the milk to intensify chocolate flavor without overt coffee notes.
- Chocolate ganache: Replace the stout syrup with ganache for a richer finish.
- Extra chocolate: Sprinkle semisweet chocolate chips into the batter before baking for added texture.
- Layer cake: Bake in two 8- or 9-inch pans and fill and top with whipped cream between layers.
- Bundt cake: Use a 10–12 cup Bundt pan and serve slices with whipped cream and syrup.
How to make chocolate stout cake
This recipe adapts a devil’s food method by creating a hot chocolate-stout mixture that becomes the liquid component, giving the cake a deep, tender crumb.
Chocolate mixture
Heat the stout until it’s just shy of boiling, pour it over chopped chocolate and cocoa, let sit one minute, then whisk until smooth. Stir in the milk and set aside.
Smooth batter
The batter may appear slightly curdled before the dry ingredients are added; it will come together after you fold in the flour mixture and other dry components.
Cake pan
Spread the batter evenly in a prepared rectangular pan and bake until a tester comes out clean. A rectangular pan makes portioning into squares easy.
Paula’s Tip
Apply the cream topping a few hours before serving and refrigerate; chilling helps the topping set so slices cut cleanly.
Whipped topping
Whip cold heavy cream with powdered sugar to nearly firm peaks. To stabilize further, you can add a tablespoon of cream cheese before whipping.
The Guinness syrup
Reduce stout with sugar over heat until syrupy, then cool. This simple syrup intensifies the beer’s malt and chocolate notes and ties the whole dessert together.
Serving
Serve this cake slightly chilled but not ice-cold—somewhere between cool and room temperature. Assemble a few hours ahead and refrigerate, then remove about 20 minutes before serving. Drizzle syrup over the top and offer extra on the side for those who want more.
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Chocolate Stout Cake with Cream Topping
Ingredients
For the cake:
- 1 ounce semisweet chocolate
- ½ cup unsweetened cocoa powder
- ⅔ cup creamy stout beer
- ⅓ cup whole milk
- 10 tablespoons unsalted butter
- 1 cup firmly packed dark brown sugar
- ½ cup granulated sugar
- 3 eggs
- 1 teaspoon pure vanilla extract or paste
- 1 ½ cups all-purpose or cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For the cream topping:
- 1 ⅓ cups heavy cream
- 6 tablespoons powdered sugar
For the stout syrup:
- ⅔ cup cream stout
- ⅓ cup sugar
Instructions
For the cake:
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Preheat the oven to 350°F (180°C).
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Butter or spray an 8×12 inch (20×30 cm) rectangular pan and line with parchment paper.
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Chop the semisweet chocolate and place it with the cocoa powder in a medium bowl.
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Heat the stout in a saucepan until it is almost boiling. Pour over the chocolate and let stand 1 minute, then whisk until smooth. Stir in the milk and set aside.
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In a large bowl, beat the softened butter at medium speed for 30 seconds.
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Add the dark brown sugar and granulated sugar and beat for 3 minutes until light and fluffy, scraping the bowl as needed.
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Add the eggs one at a time, mixing well after each. Stir in the vanilla and scrape down the sides.
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Sift the flour, baking soda, and salt. Add the dry ingredients in three additions, alternating with the chocolate-stout mixture in two additions, starting and ending with the flour. Mix only until combined.
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Pour the batter into the prepared pan and bake about 40 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the cake completely on a wire rack.
For the cream topping:
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Whip the cold heavy cream with the powdered sugar until thick and almost holding firm peaks. Take care not to overbeat.
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Spread the whipped cream over the cooled cake and refrigerate until about 20 minutes before serving.
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Drizzle with stout syrup and serve.
For the stout syrup:
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Combine the cream stout and sugar in a small saucepan.
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Bring to a boil, then simmer 3–4 minutes until reduced to a honey-like consistency. Remove from heat and cool completely.
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Use at room temperature to top the cake just before serving.
Notes
Cream: Heavy or double cream works best and can be whipped up to two days ahead and stored airtight in the refrigerator.
Syrup: The stout syrup adds a wonderful finishing note. Make ahead and refrigerate; bring to room temperature to serve.
Chocolate cake: The cake keeps in the refrigerator for a week or frozen for a month when well wrapped.
Serving: Serve the cake slightly cool to room temperature. Assemble a few hours before serving and keep covered in the refrigerator to prevent drying.
Cake adapted from Baked Explorations, by Matt Lewis and Renato Poliafito