Guinness Chocolate Cake

Rich, deep dark, and full of dark chocolate flavor, this Guinness Chocolate Cake is beyond delicious. It's made with just a few simple but totally wholesome ingredients and without refined sugars. This scrumptious, deep-flavored cake will definitely get you in the mood for St Patrick's Day.

With St Patrick's celebration coming this week, I'm all into planning our perfect party menu. We celebrate St Patrick's Day every year, although we don't really have any Irish roots or anything. We just like partying. And eating the foods. It's very fun to have themed dinners and we really love them.

My popular Irish Soda Bread Muffins will definitely be on the menu, but this year I felt like the celebration deserves something new and different. Something loaded with dark chocolate, pleasing and indulging.

Yes, I'm still kinda obsessed with chocolate, but that's not the only reason for making this stunning chocolate cake. This year we actually have guests coming for dinner. So my decision to make the famous Guinness Chocolate Cake was quite reasonable.

This is actually a classic Guinness Cake recipe with a slight twist in a healthier direction. I used all wholesome ingredients, still very simple ones, so don't worry. You will be able to make this Guiness Chocolate Cake in time for celebration.

Ingredients used

For this Guinness Chocolate cake recipe, you will need only a handful of very basic pantry ingredients:

• Whole grain flour. I use whole grain flour for all my baking. It's a healthier, more nutritious option than all-purpose wheat flour. It's packed with fibers that keep our heart healthy (1). In this recipe, I used whole grain Spelt flour but you can use any whole grain flour here. 
• Cacao powder. Raw cacao powder is just beautiful. Unprocessed, bitter, deep-flavored, and incredibly healthy, one of the richest sources of polyphenols – a powerful antioxidant. (2) This superfood is filled with only good healthy stuff.
• Butter. When baking sweets like these, I usually go with coconut oil. But since this IS a St. Patrick's inspired dessert, this time I used butter. 
• Sweetener. To sweeten this Guinness Cake, I used coconut sugar. Coconut sugar has a lower glycemic index than regular table sugar, which makes him a healthier sugar alternative.
• Guinness beer. AKA The star of this dessert. Guinness stout, with its roast coffee and caramelized flavors pairs so well with dark chocolate. It gave this cake richness and a beautiful depth of flavor.  

Optional add-in: To make this Chocolate Guinness Cake even more interesting, I tossed in some cacao nibs too. I used Yacon-sweetened cacao nibs here. It's like a super-healthy version of dark chocolate chips which you can totally use here if you don't have cacao nibs.

Other pantry ingredients you’ll need:

• Greek yogurt - It gave the cake needed moisture.  
• Egg - I used free-range, pasture-raised.
• Baking soda.

How to make Guinness Chocolate Cake

This Guinness Cake, like any other loaf cake, is a no-brainer to make. It requires some mixing but you'll need only basic equipment.

• Position an oven rack in the middle and preheat the oven to 350F (176C) on the oven.
• Line a 9-inch loaf pan with parchment paper, leaving some of the paper hanging out opposite sides like handles. Set aside.
• Prepare and measure all ingredients. I like to use measuring cups.
• In a small saucepan, bring Guinness beer to a boil. Boil for 5 minutes, until it slightly reduces. Add in the butter and sugar and whisk everything until the butter melts completely and sugar dissolves. Set aside to cool little.
• In a large mixing bowl, combine the eggs, greek yogurt, and vanilla. Use the whisk.
• Add in Guinness mixture into a bowl and whisk to combine. Make sure the Guinness mixture is cooled so you don't boil the egg mixture.
• Stir in flour, cacao, and baking soda. Keep stirring until the mixture is thick, smooth, and glossy. Use the whisk.
• Finally, fold in cacao nibs/chocolate chips (if using).
• Pour the mixture into a prepared loaf pan. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean. Be careful not to overbake!
• Take the loaf pan out of the oven. Let it cool completely.
• Carefully take the Guinness Cake out of the pan and place it on a platter.
• Slice and serve.
• Makes 12 slices that serve 12 people.

Substitutions

• Flour. You can substitute whole grain Spelt flour with any whole grain flour. Or use plain/all-purpose flour if you prefer. Substitute at a 1:1 ratio.
• Butter. You can substitute butter with coconut oil. Substitute at a 1:1 ratio.
• Greek yogurt. You can substitute Grek yogurt with plain yogurt or sour cream. Note that sour cream is high in calories. Substitute at a 1:1 ratio.
• Beer. Substitute Guinness beer with or any other stout beer.
• Cacao nibs. You can substitute cacao nibs with dark chocolate chips. Aim for 75%-85% dark chocolate.

Tips for storing

• Counter: Once the cake is completely cooled, place it under the cake dome or in an airtight container and keep it on the counter for up to 3 – 4 days.
• Refrigerator: Cake will keep for up to a week in the refrigerator, in an airtight container.
• How to freeze? Place the sliced cake in an airtight container. Keep in the freezer for up to 3 months. Thaw on room temperature.

Useful tips

• To check whether the cake is done, insert a skewer or toothpick into the center. If the toothpick comes out clean or with just a few crumbs on it, they are ready to come out of the oven.
• Make sure you use eggs at room temperature. Pull them out of the fridge before baking so they can rest for a bit. Or run the eggs under warm water to speed this process or set them in a bowl of warm water.
• If you're using coconut oil, in order to get all the health benefits from it, make sure to choose organic, virgin coconut oil rather than refined versions.
• If using butter, choose organic unsalted grass-fed butter.

Faq

This Guinness Chocolate Cake is one luscious, scrumptious cake. No doubt about it. It's rich and full of dark chocolate flavor. Completely irresistible and magical. And Guinness beer in this cake really elevated the taste to a whole another level.

But my favorite part of this cake is wholesomeness. It's not overly sweet and filled with unnecessary sugary calories. It's simple, easy to make, and quite guilt-free. I know I'll be making this cake over and over again, for many other occasions, not just St Patrick's Day.

More chocolate desserts to try

• Guinness Brownies
• Chocolate Almond Butter Brownies
• Dark Chocolate Cookies
• Chocolate Tahini Brownies
• Dark Chocolate Cherry Brownies
• Chocolate Walnut Brownies

📖 Recipe

Guinness Chocolate Cake

By Natalie

Rich, deep dark, and full of dark chocolate flavor, this Guinness Chocolate Cake is beyond delicious. It's made with just a few simple but totally wholesome ingredients and without refined sugars.

4.7 from 21 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Dessert

Cuisine American, International, Irish

Servings 12 slices

Calories 253 kcal

Equipment

• Measuring cups
• Mixing bowls
• 9x5 loaf pan

Ingredients

  

1x2x3x

• 1 cup Guinness (dark beer)
• ½ cup butter cubbed
• 1 cup coconut sugar
• ¼ cup cacao powder
• 2 cups whole wheat flour I used Spelt
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 cup Greek yogurt
• ½ cup dark chocolate chips (optional)

Instructions

 

• Position an oven rack in the middle and preheat the oven to 350F (176C) on the oven.
• Line a 9x5-inch loaf pan with parchment paper, leaving some of the paper hanging out opposite sides like handles. Set aside.
• Prepare and measure all ingredients. I like to use measuring cups.
• In a small saucepan, bring Guinness beer to a boil. Boil for 5 minutes, until it slightly reduces. Add in the butter and sugar and whisk everything until the butter melts completely and sugar dissolves. Set aside to cool.
• In a large mixing bowl, combine the eggs, greek yogurt, and vanilla. Use the whisk.
• Add in Guinness mixture into a bowl and whisk to combine. Make sure the Guinness mixture is cooled so you don't boil the egg mixture.
• Stir in flour, cacao, and baking soda. Keep stirring until the mixture is thick, smooth, and glossy. Use the whisk.
• Finally, fold in cacao nibs/chocolate chips (if using).
• Pour the mixture into a prepared loaf pan. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean. Be careful not to overbake!
• Take the loaf pan out of the oven. Let it cool completely.
• Carefully take the Guinness Cake out of the pan and place it on a platter.
• Slice and serve.

Notes

Makes 12 slices that serve 12 people.

Substitutions

• You can substitute whole grain Spelt flour with any whole grain flour. Or use plain/all-purpose flour if you prefer. Substitute at a 1:1 ratio.
• You can substitute butter with coconut oil. Substitute at a 1:1 ratio.
• You can substitute Grek yogurt with plain yogurt or sour cream. Note that sour cream is high in calories. Substitute at a 1:1 ratio.
• Substitute Guinness beer with or any other stout beer.
• You can substitute cacao nibs with dark chocolate chips. Aim for 75%-85% dark chocolate.

Storing

Counter: Once the cake is completely cooled, place it under the cake dome or in an airtight container and keep it on the counter for up to 3 – 4 days. Refrigerator: Cake will keep for up to a week in the refrigerator, in an airtight container.

Nutrition

Serving: 1slice | Calories: 253kcal | Carbohydrates: 33g | Protein: 6g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 119mg | Potassium: 184mg | Fiber: 3g | Sugar: 12g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

Keyword Guinness cake, Guinness Chocolate Cake, healthy chocolate Guinness cake, healthy Guinness cake

Tried this recipe?Pease take a moment and leave a comment letting me know how you liked it. I love hearing from you!

DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.

This post is originally published in March 2019. It's updated with new information and republished in March 2021. The recipe is changed slightly as I tested it more during the years.