Guinness Chocolate Layer Cake Recipe

Name: Guinness Chocolate Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Drizzling Syrup; 1/3 cup Guinness stout; 1/3 cup dark brown sugar; 3 teaspoons unsweetened cocoa powder; Cake; 2/3 cup Guinness stout, measure after foam has gone down; 1/3 cup cocoa powder; 2 tablespoons cocoa powder; 2 ounces semisweet chocolate, cut into small pieces; 3/4 cup buttermilk; 1 3/4 cups sugar; 2 tablespoons sugar; 2 cups flour; 2 tablespoons flour; cooking spray; 2/3 cup butter; 4 eggs; 1 1/2 teaspoons vanilla; 1 1/2 teaspoons baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup red currant jelly, warmed; 1 cup walnuts, chopped; Bittersweet Icing; 1 1/2 cups heavy cream; 6 ounces bittersweet chocolate, chopped; 4 1/2 tablespoons confectioners' sugar; 4 1/2 tablespoons cocoa; 1 1/2 teaspoons vanilla; 1/8 teaspoon salt

Servings: persons

Drizzling Syrup
1/3 cup Guinness stout
1/3 cup dark brown sugar
3 teaspoons unsweetened cocoa powder
Cake
2/3 cup Guinness stout, measure after foam has gone down
1/3 cup cocoa powder
2 tablespoons cocoa powder
2 ounces semisweet chocolate, cut into small pieces
3/4 cup buttermilk
1 3/4 cups sugar
2 tablespoons sugar
2 cups flour
2 tablespoons flour
cooking spray
2/3 cup butter
4 eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup red currant jelly, warmed
1 cup walnuts, chopped
Bittersweet Icing
1 1/2 cups heavy cream
6 ounces bittersweet chocolate, chopped
4 1/2 tablespoons confectioners' sugar
4 1/2 tablespoons cocoa
1 1/2 teaspoons vanilla
1/8 teaspoon salt

1
Whisk all ingredients for syrup over medium heat in a saucepan until smooth and sugar has dissolved.
2
Preheat oven to 350.
3
For the cake, add the stout to a small saucepan, combine with 1/3 C cocoa and bring to a simmer.
4
Remove from heat and add semisweet chocolate, stirring until melted.
5
Add buttermilk to slightly cooled mixture.
6
Combine 2T cocoa, 2T sugar, and 2T flour and use to coat 2 8 or 9 inch cake pans coated with cooking sprag.
7
Beat butter until smooth, and add 1 3/4 c sugar until blended.
8
Incorporate eggs and vanilla.
9
Add 2 C flour, baking soda, baking powder, and salt to butter mixture alternately with chocolate mixture, stirring until blended. Batter may look curdled.
10
Pour batter into prepared pans, and bake for 25-30 minutes or until toothpick in center comes out clean.
11
Cool in pans for 10 minutes, invert onto cooling rack.
12
Poke holes in top of cakes with a skewer or toothpick, and spoon drizzling syrup over cakes.
13
For Bittersweet icing, boil cream, remove from heat, and add chocolate and stir until combined. Cover tightly and chill, then beat with hand mixer UP TO 3 HOURS BEFORE SERVING CAKE. Add remaining ingredients when soft peaks form.
14
Spread warmed jelly onto one cake (bottom layer).
15
Cover jelly with 1/4 of bittersweet icing, place 2nd layer on top, and ice cake with remaining icing.
16
Press Nuts into sides of cake.

2368

kcal

Calories

149

Fat

245

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: Drizzling Syrup, 1/3 cup Guinness stout, 1/3 cup dark brown sugar, 3 teaspoons unsweetened cocoa powder, and more.

Yes, Guinness Chocolate Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Guinness Chocolate Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions