Chocolate Guinness Cake With Whiskey Caramel Recipe

I just made a Chocolate Guinness Cake topped with whiskey caramel that’s dangerously fudgy and boozy enough to make you lie about sharing it.

I am obsessed with Chocolate Guinness Cake because it tastes like the dark, bitter chocolate I crave with something that actually keeps up: Guinness stout mingling with deep cocoa and brown sugar notes. I love the way the cake’s crumb fights back against a sticky drizzle of Irish whiskey caramel, sweet and salty and a little dangerous.

Guiness Desserts St Pattys? Yes, this is the one I bring when people want to be impressed without trying too hard.

I always cut a huge wedge, unapologetic. And I lick the plate.

Pure chocolate chaos. It ruins my self-control every single time.

Ingredients

• Guinness stout: deep, bitter chocolate backbone, moist crumb.
• Unsalted butter (cake): rich fat, keeps cake tender.
• Unsweetened cocoa powder: intense cocoa, slightly dry edge.
• Light brown sugar: molassy sweetness, adds chew and color.
• Large eggs: structure and lift, helps it set.
• Sour cream: tangy moisture, makes cake plush.

  Basically irresistible.

• Self-raising flour: light rise without fuss, soft texture.
• Baking soda: lifts and reacts with stout, airy crumb.
• Vanilla extract: warm background note, rounds bitterness.
• Fine salt: balances sweetness, sharpens chocolate notes.
• Granulated sugar (caramel): crunchy start, caramelizes into golden sauce.
• Unsalted butter (caramel): glossy body, buttery richness.

  Plus, smooth finish.

• Heavy cream: creamy silk, tames sweetness.
• Irish whiskey: boozy warmth, brightens caramel.
• Sea salt: tiny pop of contrast, not overpowering.
• Cream cheese: tangy, soft frosting base.
• Unsalted butter (frosting): gives spreadable, silky texture.
• Confectioners sugar: sweetens and stabilizes frosting.
• Vanilla (frosting): subtle, comfy aroma.
• Pinch fine salt (frosting): cuts cloying sweetness.
• Basically, together: cozy, boozy chocolate treat.

Ingredient Quantities

• For the cake:
• Guinness stout 1 cup (240 ml)
• unsalted butter 10 tablespoons (140 g)
• unsweetened cocoa powder 3/4 cup (75 g)
• light brown sugar 1 1/2 cups (330 g)
• large eggs 2
• sour cream 1/2 cup (120 g) — or plain full fat yogurt if you gotta
• self raising flour 2 cups (250 g)
• baking soda 2 teaspoons
• vanilla extract 1 teaspoon
• fine salt 1/2 teaspoon

• For the whiskey caramel:
• granulated sugar 1 cup (200 g)
• unsalted butter 6 tablespoons (85 g)
• heavy cream 1/2 cup (120 ml)
• Irish whiskey 2 tablespoons
• sea salt pinch or to taste

• For the cream cheese frosting (optional):
• cream cheese 8 ounces (225 g), softened
• unsalted butter 4 tablespoons (55 g), softened
• confectioners sugar 2 cups (240 g), sifted
• vanilla extract 1 teaspoon
• pinch fine salt

How to Make this

1. Preheat oven to 350°F (175°C). Grease and line a 9 inch round cake pan (or an 8 x 8 if you want it thicker) with parchment, set aside.

2. In a small saucepan, bring 1 cup (240 ml) Guinness and 10 tablespoons (140 g) unsalted butter to a simmer over medium heat until butter is melted. Whisk in 3/4 cup (75 g) unsweetened cocoa powder until smooth, remove from heat and let cool slightly.

3. In a large bowl whisk together 1 1/2 cups (330 g) light brown sugar and 2 large eggs until glossy. Stir in 1/2 cup (120 g) sour cream (or full fat plain yogurt), 1 teaspoon vanilla extract and a pinch of salt, then slowly fold in the cooled Guinness cocoa mixture.

4. Sift or whisk 2 cups (250 g) self raising flour and 2 teaspoons baking soda into the wet mix, fold gently until just combined. Don’t overmix or it’ll get tough.

5. Pour batter into the prepared pan and bake 35 to 40 minutes for a 9 inch pan, or 25 to 30 minutes for an 8 x 8, until a toothpick comes out with a few moist crumbs. Let cool in pan 15 minutes, then transfer to a wire rack to cool completely.

6. While the cake bakes or cools, make the whiskey caramel. In a medium heavy saucepan heat 1 cup (200 g) granulated sugar over medium, swirling the pan often, until it melts to an amber color. Don’t stir with a spoon early on, just swirl, but once melting starts you can stir gently with a heatproof spatula.

7. As soon as sugar is fully melted and amber, remove from heat and carefully add 6 tablespoons (85 g) unsalted butter, whisking until combined. Slowly pour in 1/2 cup (120 ml) heavy cream, whisking constantly. If it seizes a bit, return to low heat and stir until smooth. Stir in 2 tablespoons Irish whiskey and a pinch of sea salt, taste and add salt if needed. Let cool until warm but pourable.

8. If you want cream cheese frosting, beat 8 ounces (225 g) softened cream cheese with 4 tablespoons (55 g) softened butter until smooth, then beat in 2 cups (240 g) sifted confectioners sugar, 1 teaspoon vanilla and a pinch of salt until light and spreadable. Chill briefly if too soft.

9. To assemble, put cake on serving plate, spoon some warm whiskey caramel over the top letting it drip down the sides. If using frosting, spread a thin crumb coat of frosting first, chill 10 minutes, then finish with remaining frosting and drizzle caramel on top.

10. Let cake sit 30 minutes for caramel to set a bit before slicing. Store any leftover cake and caramel in the fridge, bring caramel to room temp or gently warm before serving. Enjoy with a small glass of Guinness or coffee, and be careful, that caramel is hot when you make it.

Equipment Needed

1. 9 inch round cake pan (or 8 x 8 if you want it thicker) plus parchment paper to line it
2. Small saucepan for the Guinness and cocoa mix
3. Medium heavy saucepan for the whiskey caramel
4. Large mixing bowl and a medium bowl (or two medium bowls)
5. Whisk and a heatproof spatula (for stirring caramel and folding batter)
6. Electric hand mixer or sturdy whisk for the frosting and egg/sugar mix
7. Measuring cups and spoons and a kitchen scale if you use grams
8. Sieve or sifter for flour and confectioners sugar
9. Wire cooling rack and a board or plate to transfer the cake to
10. Toothpick or cake tester and an oven mitt or heatproof gloves

FAQ

Chocolate Guinness Cake With Whiskey Caramel Recipe Substitutions and Variations

• Guinness stout: substitute with equal parts strong brewed coffee or cold-brew concentrate for the same deep roasted flavor; or use a dark porter if you want maltiness without alcohol. Coffee will make it slightly less boozy but still rich.
• Sour cream: swap for plain full-fat yogurt (same amount) or for crème fraîche; Greek yogurt works too but may be a touch tangier and thicker so stir it until smooth.
• Self-raising flour: make your own by using 2 cups (250 g) all-purpose flour plus 2 teaspoons baking powder and 1/2 teaspoon fine salt, or just use AP flour and keep the 2 teaspoons baking soda in the recipe but add 2 teaspoons baking powder as well.
• Heavy cream in the caramel: replace with whole milk plus 2 tablespoons unsalted butter for similar richness, or use half-and-half if that’s all you got; the caramel may set a hair softer with lower fat.

Pro Tips

1. Cool the cake completely before you drizzle the caramel, otherwise the caramel will soak in and make it soggy. If you’re impatient, pop the cake in the fridge for 20 minutes so the crumb firms up.

2. When melting sugar for the caramel, don’t crowd the stove, and keep the heat medium low. Swirl the pan more than you stir early on, and be ready to pull it off as soon as it’s amber, it goes from perfect to burned crazy fast. Have your butter and cream measured and warm so you can add them quick and avoid big hard lumps.

3. If your caramel seizes or looks grainy when you add cream, don’t panic. Put it back on very low heat and stir until smooth, or add a tablespoon of warm water and whisk. Strain through a fine sieve if there are tiny sugar bits, it’ll look way nicer on the cake.

4. For a stable frosting, make sure both cream cheese and butter are full softened, not warm. If the frosting gets too soft after you spread it, chill the whole cake for 10 to 15 minutes, then finish piping or smoothing. Store slices in the fridge but warm the caramel slightly before serving so it’s gooey again.

Chocolate Guinness Cake With Whiskey Caramel Recipe

Recipe by Tina Braven

0.0 from 0 votes

I just made a Chocolate Guinness Cake topped with whiskey caramel that’s dangerously fudgy and boozy enough to make you lie about sharing it.

Pin

Servings

12

servings

Calories

662

kcal

Equipment: 1. 9 inch round cake pan (or 8 x 8 if you want it thicker) plus parchment paper to line it
2. Small saucepan for the Guinness and cocoa mix
3. Medium heavy saucepan for the whiskey caramel
4. Large mixing bowl and a medium bowl (or two medium bowls)
5. Whisk and a heatproof spatula (for stirring caramel and folding batter)
6. Electric hand mixer or sturdy whisk for the frosting and egg/sugar mix
7. Measuring cups and spoons and a kitchen scale if you use grams
8. Sieve or sifter for flour and confectioners sugar
9. Wire cooling rack and a board or plate to transfer the cake to
10. Toothpick or cake tester and an oven mitt or heatproof gloves

Ingredients

• For the cake:

• Guinness stout 1 cup (240 ml)

• unsalted butter 10 tablespoons (140 g)

• unsweetened cocoa powder 3/4 cup (75 g)

• light brown sugar 1 1/2 cups (330 g)

• large eggs 2

• sour cream 1/2 cup (120 g) — or plain full fat yogurt if you gotta

• self raising flour 2 cups (250 g)

• baking soda 2 teaspoons

• vanilla extract 1 teaspoon

• fine salt 1/2 teaspoon

• For the whiskey caramel:

• granulated sugar 1 cup (200 g)

• unsalted butter 6 tablespoons (85 g)

• heavy cream 1/2 cup (120 ml)

• Irish whiskey 2 tablespoons

• sea salt pinch or to taste

• For the cream cheese frosting (optional):

• cream cheese 8 ounces (225 g), softened

• unsalted butter 4 tablespoons (55 g), softened

• confectioners sugar 2 cups (240 g), sifted

• vanilla extract 1 teaspoon

• pinch fine salt

Directions

• Preheat oven to 350°F (175°C). Grease and line a 9 inch round cake pan (or an 8 x 8 if you want it thicker) with parchment, set aside.
• In a small saucepan, bring 1 cup (240 ml) Guinness and 10 tablespoons (140 g) unsalted butter to a simmer over medium heat until butter is melted. Whisk in 3/4 cup (75 g) unsweetened cocoa powder until smooth, remove from heat and let cool slightly.
• In a large bowl whisk together 1 1/2 cups (330 g) light brown sugar and 2 large eggs until glossy. Stir in 1/2 cup (120 g) sour cream (or full fat plain yogurt), 1 teaspoon vanilla extract and a pinch of salt, then slowly fold in the cooled Guinness cocoa mixture.
• Sift or whisk 2 cups (250 g) self raising flour and 2 teaspoons baking soda into the wet mix, fold gently until just combined. Don’t overmix or it’ll get tough.
• Pour batter into the prepared pan and bake 35 to 40 minutes for a 9 inch pan, or 25 to 30 minutes for an 8 x 8, until a toothpick comes out with a few moist crumbs. Let cool in pan 15 minutes, then transfer to a wire rack to cool completely.
• While the cake bakes or cools, make the whiskey caramel. In a medium heavy saucepan heat 1 cup (200 g) granulated sugar over medium, swirling the pan often, until it melts to an amber color. Don’t stir with a spoon early on, just swirl, but once melting starts you can stir gently with a heatproof spatula.
• As soon as sugar is fully melted and amber, remove from heat and carefully add 6 tablespoons (85 g) unsalted butter, whisking until combined. Slowly pour in 1/2 cup (120 ml) heavy cream, whisking constantly. If it seizes a bit, return to low heat and stir until smooth. Stir in 2 tablespoons Irish whiskey and a pinch of sea salt, taste and add salt if needed. Let cool until warm but pourable.
• If you want cream cheese frosting, beat 8 ounces (225 g) softened cream cheese with 4 tablespoons (55 g) softened butter until smooth, then beat in 2 cups (240 g) sifted confectioners sugar, 1 teaspoon vanilla and a pinch of salt until light and spreadable. Chill briefly if too soft.
• To assemble, put cake on serving plate, spoon some warm whiskey caramel over the top letting it drip down the sides. If using frosting, spread a thin crumb coat of frosting first, chill 10 minutes, then finish with remaining frosting and drizzle caramel on top.
• Let cake sit 30 minutes for caramel to set a bit before slicing. Store any leftover cake and caramel in the fridge, bring caramel to room temp or gently warm before serving. Enjoy with a small glass of Guinness or coffee, and be careful, that caramel is hot when you make it.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 183g
• Total number of serves: 12
• Calories: 662kcal
• Fat: 37.5g
• Saturated Fat: 19.8g
• Trans Fat: 0.8g
• Polyunsaturated: 3g
• Monounsaturated: 9.4g
• Cholesterol: 123mg
• Sodium: 292mg
• Potassium: 125mg
• Carbohydrates: 83g
• Fiber: 2.5g
• Sugar: 66g
• Protein: 4.6g
• Vitamin A: 667IU
• Vitamin C: 0.5mg
• Calcium: 83mg
• Iron: 0.7mg