Rich Guinness Cake

READY IN: 1hr 20mins
Recipe by Engineer in the Kit

Made this as a dessert for St Patrick. Got the recipe from Veg Times. Used it with my recipe of Guinness Syrup (#167683).

Top Review by TheRedneckHippie

This was SO GOOD! I made it four days in advance and refrigerated it, icing it on the third day, and it was fabulous! I made this one to take to work and got nothing but good reviews with most saying it was moist and had a rich, deep flavor (due to the Guinness I'm sure) that they'd not tasted before. I was concerned a bit about whether I'd like it since I don't really care for drinking Guinness (I'm not fond of bitter things at all), but I LOVED this cake! You can taste the flavor of it, filling in and deepening the chocolate flavor, but it's not bitter at all (after this, I can see why people love Guinness so much). ~*~ Also, it's dense enough to hold up to sculpting, and I'd bet would do well under fondant and elaborate decorations. Since one coworker was turning 21 this month, I thought I'd do something special and build a pint out of this cake for him. It worked great! Take a look at the pictures and you'll see it. I cut small and larger pieces with cookie cutters, stuck three wooden skewers through two layers of cake board I'd cut to fit the base, slid the cake pieces onto the skewers (small ones first for the base of the glass), then covered the whole thing in extra-strong chocolate ganache (like Recipe #224750, but using bittersweet chocolate instead of white), refrigerating it after covering with the ganache and smoothing it with my warm hands after (I also rubbed on some coconut oil to give it a bit of sheen like glass). I used cream cheese icing slightly tinted with cocoa for the foam. It was my first sculpted, "3D" cake and I'm deliriously proud of it.

Ingredients Nutrition


  1. Preheat oven to 350°F Butter 8-inch round cake pan. Line with parchment or wax paper. Butter paper.
  2. Bring stout and butter to a simmer in heavy saucepan over medium heat. Add cocoa; whisk until smooth. Cool slightly.
  3. Whisk flour, sugar, baking soda and salt in large bowl to blend; set aside.
  4. Beat egg, yolk and sour cream with electric mixer in another large bowl to blend. Add stout-chocolate mixture to egg mixture, and beat just to combine.
  5. Add flour mixture and beat 30 seconds on slowest speed. Fold batter using rubber spatula until completely combined; pour into prepared pan.
  6. Bake about 50 to 55 minutes, or until tester inserted into center of cake comes out clean. Transfer to rack; cool.
  7. Once it is cool, prepare syrup (can use my recipe of Guinness syrup). Cut a piece of the cake, put in a glass, add some ice cream and drizzle the warm syrup on top. Enjoy!

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