Irish Chocolate Cake Recipe

What could be better than celebrating St. Patrick ’s Day with a proper dessert featuring two of Ireland’s finest spirits? The stout adds bitter malty notes that complement the dark chocolate. And while the cake can certainly stand on its own, a drizzle of caramel takes it over the top and the addition of whiskey gives it a little punch and brightens the rich sauce.


 

Irish Stout Chocolate Cake (Guinness Chocolate Cake)

 

Cake Ingredients

Surround Yourself Magazine

 
Ingredients:

  • 1 cup Guinness Irish stout*
  • ¾ cup natural cocoa (not alkalized)
  • 2 ounces bittersweet chocolate
  • 7 ounces Greek style yogurt (or vanilla Greek yogurt)
  • 1 tablespoon vanilla
  • 2 cups flour
  • 1 ¾ teaspoons baking soda
  • 1 teaspoons salt
  • 16 tablespoons unsalted butter, room temperature
  • ¾ cup packed brown sugar
  • 1 cup white sugar
  • 3 eggs
  • Powdered sugar for dusting (optional)
  • ½ cup Irish whiskey caramel sauce (optional)
  • For Bundt pan: 1 tablespoon cocoa + 1 tablespoon butter (optional)

 

1. Preheat oven to 350 degrees and set rack in the lower third of the oven.

 

2. Prepare 10-12-cup Bundt pan by melting 1 tablespoon of butter and mixing it with 1 tablespoon of cocoa. Evenly spread on the inside of the pan with a pastry brush. Most pans have nonstick surfaces, so sticking is not generally too much of an issue but this will provide extra insurance and is recommended, especially if your pan is not non-stick.

 

Prepared Cake Pan

Photo by Tracy McElroy for Surround Yourself

 

3. Bring Guinness to a simmer in a small saucepan. Remove from the heat and add cocoa powder and chocolate and stir gently to melt. Allow to cool to room temperature and whisk in yogurt and vanilla (or vanilla yogurt). Set aside.

 

4. In a separate bowl, add flour, salt, and baking soda. Toss to combine and set aside.

 

5. In the bowl of a stand mixer, add butter and sugar. With a flat paddle, mix on medium speed until the mixture is light and fluffy, about 3 minutes. You may instead use a hand held mixer and it will just take a bit longer. About half way through, scrape the bowl to catch any unincorporated butter or sugar.

 

Flour Mixture

Photo by Tracy McElroy for Surround Yourself

 

6. Add 1 egg at a time and mix well to incorporate each egg, about 30 seconds for each addition.

 

7. Once all the eggs have been added and combined, add half of the chocolate- Guinness mixture and 1/3 of the flour mixture and mix until just combined, about 30 seconds. Add the remaining chocolate-Guinness mixture and 1/3 of the flour mixture and mix until combined, about 30 seconds. Scrape the bowl. Add the remaining flour mixture and mix until combined, about 30 seconds. Add to the prepared Bundt pan being careful avoid getting batter up the sides of the pan.

 

Flour Mixture

Photo by Tracy McElroy for Surround Yourself

 

8. Bake for approximately 45-50 minutes or until it reaches 205-210 F with an instant read thermometer. The cake should not jiggle and will bounce back if pressed lightly.

 

9. Let cool in the pan on a cooling rack for 10 minutes before flipping the cake onto the wire rack. Let cool for at least an hour.

 

Baked Cake

Photo by Tracy McElroy for Surround Yourself

 

10. You may sprinkle the top with powdered sugar and serve or drizzle with Irish whiskey caramel sauce (recipe below)

 

Cooled Cake

Photo by Tracy McElroy for Surround Yourself

 

*For stronger more robust flavor, bring a whole 14.5 ounce can of stout to a boil in heavy -bottomed 2-quart saucepan over medium high heat and simmer until it reduces to 1 cup. If it becomes too foamy, add a sprinkle of salt to reduce it.


 

Irish Whiskey Caramel Sauce

 

Cake with Sauce

Photo by Tracy McElroy for Surround Yourself

 

Ingredients:

  • 2 cups sugar
  • 1 cup water
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 3 tablespoons Irish whiskey
  • Sprinkle of salt

 

1. Add water to a heavy-bottomed 2-quart saucepan. Slowly add sugar to the center of the pan so no sugar adheres to the sides of the pan. Cover and bring to a boil over high heat.

 

2. Uncover and let simmer on medium high until a candy thermometer reads 300 degrees, about 15 minutes. Then reduce the heat to medium and continue to simmer until it reaches 350 degrees, about 5 minutes.

 

3. During this time, bring the cream to a simmer and keep warm. Once the sugar comes to 350F, remove from the heat and add one quarter of the cream. It will bubble up fairly violently at first.

 

4. Let the bubbling subside and add the remaining half of the cream. Let the bubbling subside and then whisk gently to combine.

 

5. Whisk in butter and whiskey. Add salt to taste. Let cool to just warm. This recipe will make more than you’ll need for a cake but it will keep in the fridge covered for a few weeks and makes a great sundae topping.

 

Cooled Cake

Photo by Tracy McElroy for Surround Yourself