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.
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.
Ingredients in Chocolate Guinness Cake
- Guinness Stout Beer
- Unsweetened Cocoa Powder
- Sour Cream
- Vanilla Extract
- Baking Soda
Chocolate Ganache Ingredients
- Dark Chocolate
- Heavy Cream
- 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 powdered sugar into the butter mixture until combined.
- 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.
- 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.
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.
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 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
- 2½ teaspoons Baking Soda
- 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.
- 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.