Chocolate Guinness Cake with Chocolate Ganache

This Chocolate Guinness Cake with Chocolate Ganache is a sweet treat for St. Patrick’s Day. The cake is rich in flavor and soft in texture for a combination that equals chocolate bliss.

Indulge in Irish cuisine with some Irish Cream, Soda Bread, or serve this cake with some Irish Coffee on the side.

Chocolate Stout Bundt Cake with Chocolate Ganache being drizzled on top

Bundt cakes are not only beautiful they make a delicious dessert that’s not too heavy. Basic ones such as Sour Cream Pound Cake and Marble Bundt Cake are delicious year-round.

When I really want to indulge though this Guinness Chocolate Cake or this Jamaican Rum Cake are some of my favorites to serve.

Guinness Chocolate Cake

This Chocolate Guinness Cake with Chocolate Ganache is a decadent treat to enjoy on St. Patrick’s Day or anytime you have a strong craving for a chocolate stout combination. Guinness beer adds a distinct flavor to this traditional bundt cake that pairs perfectly with the double chocolate cake and coating.

I love celebrating holidays with food and though this chocolate stout bundt cake isn’t exactly Irish it’s fun to serve on St. Patrick’s Day. Perhaps you could pair it with this Irish coffee with coconut milk or a tall glass of Guinness.

Chocolate Guinness Cake with Chocolate Ganache

Ingredients in Chocolate Guinness Cake

  • Guinness Stout Beer
  • Butter
  • Unsweetened Cocoa Powder
  • Sugar
  • Sour Cream
  • Eggs
  • Vanilla Extract
  • Flour
  • Baking Soda

Chocolate Ganache Ingredients

  • Dark Chocolate
  • Heavy Cream
  • Salt
  • Vanilla Extract
  • Irish Cream Liqueur (optional)

How to Make Guinness Chocolate Cake

This decadent traditional chocolate stout bundt cake is fairly easy to make. Most of the ingredients are mixed right into a large saucepan with the exception of a few. The batter is then poured into the bundt pan for baking. Detailed directions are below as well as guidelines on how to remove the cake from the pan.

  • Melt the butter and Guinness: Place the Guinness and butter into a large saucepan and set over medium heat and stir until butter is melted.
  • Whisk in Cocoa and Sugar: Whisk the cocoa and sugar into the butter mixture until combined.
Melting butter and Guinness in a pot on left and adding cocoa and sugar to the pot on the left.
  • Beat: In a medium bowl beat the sour cream, eggs, and vanilla until smooth. Add the butter and chocolate mixture and stir until fully mixed.
  • Mix the Dry Ingredients: In a small bowl whisk the flour and baking soda together and add to the large saucepan. Remove from heat.
We ingredients in mixing bowl on left and Guinness cake batter on right in a saucepan.
  • Bake: Pour the batter into the greased pan and bake at 350ºF for 45 to 55 minutes.
  • Prepare the Ganache: Place the chopped chocolate and heavy cream into a medium saucepan and set over medium heat, stirring continuously until the chocolate has fully incorporated with the cream.
Guiness cake batter in a saucepan on left and chocolate ganache mixture in saucepan on right.

How to Prevent Your Bundt Cake from Sticking to the Pan

  • Non-stick Pans are Best: Some bakeware is better with age, but not when it comes to cooking the perfect bundt cake. Make sure your pan has little blemishes or scratches. It’s also best to use a non-stick pan.
  • The pan should be greased: You want to cover every side and bottom inch of the pan in either butter, oil, or shortening. My favorite is coconut oil. Also don’t grease the pan first. Prepare your batter and THEN grease the pan just before pouring it in.
  • Nut-flour makes a great coating: Use almond flour or coconut flour to lightly dust the inside of the pan after it has been greased. Pour the excess out.
  • After pulling the cake from the oven loosen the sides gently: Using a knife or spatula carefully slide it down the sides of the pan to help loosen and parts of the cake that might be stuck.
  • Let the cake cool: The cake should cool for at least 5 minutes in the pan before turning it upside down on a rack to cool for an additional 5 minutes. Then slowly lift the pan up.
  • Shake it: If the cake is still stuck then you can slightly shake the pan to try and loosen it.
  • Can’t get it to budge? Place the pan back in the still-warm oven and let it heat for 10 more minutes (don’t turn it back on). The low heat will help to loosen any parts stuck inside the pan.
Chocolate bundt cake on a tree stump board.

What is Chocolate Ganache

This chocolate coating is commonly used for truffles, chocolate candies, or as a cake and pastry filling. It consists of melted chocolate and cream mixed together and can include flavorings such as vanilla extract. At room temperature, the ganache is similar to a thick paste, but firms when refrigerated.

How to Store a Bundt Cake

This delicious chocolate bundt cake will keep for up to a week when well covered sitting on the counter. Place the cake in the refrigerator will cause it to harden slightly.

Recipe Notes and Tips:

  • If you don’t want the ganache to drip all the way to the bottom of the cake then chill it for 5 to 10 minutes in the refrigerator before pouring it over the cake.
  • You can also freeze this cake if you don’t pour the ganache on top. The chocolate coating doesn’t thaw well and breaks off the cake once frozen.
Chocolate ganache dripping down side of chocolate bundt cake.

Chocolate Guinness Cake with Chocolate Ganache

This Chocolate Guinness Cake with Chocolate Ganache is a sweet treat for St. Patrick's Day. The cake is rich in flavor and soft in texture for a combination that equals chocolate bliss.
5 from 15 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Irish
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 10 Servings
Calories: 713kcal
Author: Aimee Mars


Chocolate Bundt Cake

  • 1 cup Guinness Stout Beer
  • 17 tablespoons Unsalted Butter
  • 3/4 cup Unsweetend Cocoa Powder
  • 2 cups Sugar
  • 2/3 cup Sour Cream
  • 2 large Eggs
  • 1 tablespoon Vanilla Extract
  • 2 cups Flour
  • teaspoons Baking Soda

Chocolate Ganache

  • 8 ounces Dark Chocolate
  • 1 cup Heavy Cream
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Irish Cream Liquer optional


Chocolate Bundt Cake

  • Preheat the oven to 350 degrees. Grease a bundt pan (I used Coconut Oil and sprinkled flour on top) and set aside.
  • Place the Guinness into a large saucepan and add the butter. Set the heat to low and melt the butter stirring occasionally.
  • Whisk the cocoa powder and sugar into the butter mixture and remove from the heat.
  • In a medium bowl beat the sour cream, eggs, and vanilla together. Pour into the saucepan and mix until combined.
  • Using a separate small bowl whisk the flour and baking soda together and add to the chocolate mixture. Stir until everything is evenly mixed.
  • Pour the cake batter into the greased pan and bake for 45 to 55 minutes or until a toothpick inserted comes out clean. Allow the cake to cool in the pan before attempting to remove it.

Chocolate Ganache

  • Place the dark chocolate and heavy cream in a medium saucepan and heat over medium heat, stirring continuously. Once fully combined remove from the heat and stir in the vanilla extract, salt, and Irish Cream if using.
  • To thicken the ganache slightly place it in the fridge for 5 to 10 minutes before pouring it over the cake.


Serving: 1slice | Calories: 713kcal | Carbohydrates: 76g | Protein: 8g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 135mg | Sodium: 379mg | Potassium: 348mg | Fiber: 5g | Sugar: 47g | Vitamin A: 1110IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 5mg
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About The Author


I’m thrilled you’ve stopped by my space here and love to connect with new friends through food. I’ve always felt sharing meals brings people together, which is one of the many reasons I began this site.