Ultimate Guinness Chocolate Cake With Salted Caramel
This cake is rich, dark, and full of warm smells. The stout gives a deep, almost coffee-like taste. The cocoa and butter make a soft, moist crumb. When you cut a slice, you see a shiny, slightly crackled top and a cake that bends a little as you lift it. The salted caramel brings a sweet and salty pop that wakes up each bite. This cake has history in old Irish kitchens where stout and chocolate met in puddings and cakes. Bakers learned that stout makes chocolate taste stronger and keeps cake moist for days. Over time, this mix became a favorite in homes and cafes.
You can smell cocoa, beer, and warm butter while it bakes. You taste dark chocolate, caramel, and a touch of salt. The texture is tender, but with a small, even crumb. The salted caramel sauce adds a smooth, sticky layer that breaks with a soft pull. This contrast makes the dessert classic and loved by many.
This cake works for big events, small dinners, or a quiet night with tea. It looks fancy but is simple to make. If you like other salted caramel sweets, you may enjoy recipes like the salted caramel chocolate mousse cake which uses the same flavor pair. Read on to learn why this version is special and how to make it step by step.
Why make this recipe
- Crowd-pleaser: This cake blends rich chocolate and salted caramel, flavors most people love. It works for parties and special days.
- Moist and forgiving: The stout and yogurt keep the cake moist. It is hard to dry out, so beginners can still get good results.
- Pantry-friendly: Many ingredients are common in home pantries—flour, sugar, cocoa, and eggs. You do not need fancy items.
- Time-smart: This recipe uses one pan and simple mixing steps. You spend less time on prep and more on baking.
- Cost-effective: You can make a cake for many servings at lower cost than buying a dessert from a store.
- Flexible: You can change the toppings, use different creams, or make a gluten-free or dairy-free version.
- Make-ahead: The cake tastes even better after a day, so you can bake early and finish before guests arrive.
This version stands out because it adds yogurt and a creamed butter step. Those parts build a moist crumb and a stable batter. The espresso and stout deepen the chocolate flavor without making the cake taste like beer.
How to make Ultimate Guinness Chocolate Cake With Salted Caramel
The plan is simple: make two mixes, join them, fold in stout, and bake. We start by blending eggs, brown sugar, and vanilla. This mix adds flavor and helps lift the cake. In another bowl we whisk dry items so the cocoa, flour, and baking soda spread evenly. The espresso powder brightens the chocolate without coffee flavor.
We cream butter and sugar separately to trap air and create a light lift. When you beat butter and sugar until pale and fluffy, you add tiny air pockets. These pockets help the cake rise and give a soft texture. Adding yogurt adds fat and acid. The acid reacts with baking soda to make small gas bubbles that help the cake rise and keep it tender.
When you add stout, add it slowly and alternate with dry mix. This keeps the batter smooth and stops overmixing. Overmixing makes gluten tight and a tough cake. The stout is warm or room temp and it blooms the cocoa, pulling more flavor out of the powder.
The goal in baking is a tender cake with even rise. Bake at steady heat so the outside sets while the inside cooks. A toothpick test tells you when it is done. Cool the cake so the crumb firms before you pour on salted caramel. The sauce should be warm and pourable, so it sinks a little and sits glossy on top.
Ingredients
- 2 Eggs
- 1/2 tbsp Baking soda
- 1/2 cup Brown sugar
- 1 cup Cocoa powder
- 2 cups Flour
- 3/4 cup Powdered sugar
- 3/4 tsp Salt
- 2 1/4 cups Sugar
- 1 3/4 tsp Vanilla essence
- 1 tsp Espresso powder
- 1 3/8 cup Butter
- 1/3 cup Cream
- 3/4 cup Yogurt
- 1 1/4 cups Stout
Choose the best quality ingredients for true flavor. Use Dutch-process or natural cocoa depending on taste—Dutched cocoa gives a smooth, rich note. Use good butter for flavor and a real vanilla extract for pure aroma. Pick a full-flavor stout (like Guinness) for that deep, roasted note. For espresso powder, use instant espresso for ease. Yogurt should be full-fat for best texture.
Common substitutions:
- Dairy-free: Replace butter with vegan margarine and use coconut cream for the cream. Use dairy-free yogurt.
- Gluten-free: Use a 1:1 gluten-free flour blend that includes xanthan gum.
- Lower sugar: Reduce granulated sugar slightly or use a natural sweetener, but expect small changes in texture.
For more salted caramel ideas and pairings, you can read a recipe for salted caramel cheesecake cookies which share similar tips on sauce and salt balance.
Directions
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- How it should look/smell: The oven should feel steady and warm. The pan should have an even shine of oil or butter and a thin dusting of flour so batter will release easily. No big clumps of flour.
- In a large bowl, mix together the eggs, brown sugar, and vanilla essence.
- Visual cue: Beat until the mix is lighter in color and slightly thick. It will smell sweet and vanilla-forward. You should see bubbles form if you whisk well.
- In another bowl, combine the flour, cocoa powder, baking soda, salt, and espresso powder.
- Visual cue: The dry mix should be even and dark. Break any lumps of cocoa with your whisk. When you lift the whisk, a fine dust falls back into the bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the stout, and mix until just combined.
- Visual cue: Add a third of the dry mix, stir until just mixed, then pour a bit of stout. The batter will look glossy and thin but not watery. Stop mixing when streaks disappear. Overmixing will make batter shiny and elastic.
- In a separate bowl, cream the butter and granulated sugar together until light and fluffy.
- Visual cue: The color changes from yellow to pale and texture becomes soft and airy. You should hear a slight change in sound as the mixer runs—less resistance.
- Add the yogurt and mix well.
- Visual cue: The mix becomes silkier and a bit looser. No lumps of butter should remain.
- Combine this mixture with the chocolate batter and mix until smooth.
- Visual cue: Work quickly but gently. The final batter should be thick, glossy, and fall from a spoon in slow ribbons. It should smell like cocoa and butter.
- Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Visual cue: The cake top will crack slightly and look set. Edges will pull away from pan sides. Insert a toothpick near center; if it comes out clean or with a few moist crumbs, it’s done. If wet batter sticks, bake 5-10 minutes more.
- Allow to cool before frosting with salted caramel sauce and serving.
- Visual cue: The cake will shrink a bit from the pan and feel firm to touch. Cooling on a rack helps air move and stops steam from making the cake soggy.
For salted caramel, warm cream and sugar until amber, then stir in butter and a pinch of salt. Pour warm sauce over cooled cake so it sinks in a little and coats top.
How to serve Ultimate Guinness Chocolate Cake With Salted Caramel
- Classic: Slice thick pieces, drizzle extra salted caramel, and add a dollop of whipped cream on the side. Dust with cocoa powder for a clean look.
- Fruity lift: Serve with fresh raspberries or orange segments. The tart fruit cuts the richness and adds color.
- Ice cream pairing: Pair with vanilla bean or coffee ice cream. The cold, creamy texture contrasts the warm caramel.
- Coffee or stout pairing: Serve with espresso or a small glass of the same stout used in the cake. For a party, offer both so guests can match flavors.
Plate with a wide white plate, place slice at a slight angle, drizzle sauce in a zig-zag, and add one fresh berry or mint leaf to finish.
How to store Ultimate Guinness Chocolate Cake With Salted Caramel
Short-term (fridge): Cover the cake with plastic wrap or store in an airtight container. It will keep 4-5 days. Keep sauce on top to lock moisture. Bring to room temperature before serving for best texture.
Long-term (freezer): Wrap the cooled, un-frosted cake tightly in plastic wrap, then foil. Freeze up to 2 months. For slices, wrap each slice separately. Thaw in the fridge overnight, then bring to room temperature before serving. If already frosted with caramel, freeze on a tray first, then wrap.
Reheating: To warm a slice without drying it, heat in a microwave for 10-15 seconds on low, or in a 300°F oven for 8-10 minutes covered with foil. Add a little extra sauce or a dab of butter on top before heat to keep it moist.
Tips to make Ultimate Guinness Chocolate Cake With Salted Caramel
- Measure flour by spooning into the cup and leveling off to avoid heavy batter.
- Use room temperature eggs and butter so they combine evenly.
- Do not overmix after adding flour; fold until just combined.
- Bloom the espresso and cocoa in a bit of warm stout for deeper flavor.
- Check oven temperature with a simple oven thermometer to avoid over-bake.
- Cool the cake fully before adding caramel to prevent the sauce from sliding off.
- Use a light hand when creaming butter and sugar—beat until pale, not melted.
Variation
- Spicy version: Add 1/2 tsp cinnamon and 1/8 tsp cayenne to the dry mix for a warm spice note.
- Nutty version: Fold 3/4 cup chopped toasted pecans or walnuts into batter before baking. Top with crunchy praline.
- Lighter version: Swap half the butter for unsweetened applesauce and use low-fat yogurt. Expect a softer crumb and slightly different flavor.
- Boozy caramel: Add 1-2 tbsp of the stout or a Scotch to the salted caramel for extra depth.
FAQs
Q: Why is my cake dense or gummy?
A: You likely overmixed the batter after adding flour. Mix until just combined. Also check that your baking soda is fresh; old leaveners lose power.
Q: Can I use a different beer or no beer at all?
A: You can use another stout or a dark porter for similar depth. If you avoid beer, use strong coffee or hot water with a splash of vanilla for a different but good result.
Q: My caramel is too thin. What do I do?
A: Simmer the sauce a bit longer to reduce and thicken. Be careful not to burn. If it is thin after cooling, warm it and let it reduce on low heat.
Q: Can I make this ahead of time?
A: Yes. Bake the cake a day ahead, cool, and store covered. Warm slightly and add caramel before serving. The flavors often improve after resting.
Q: Why did the cake crack on top?
A: Small cracks are normal and do not affect taste. Large cracks come from too high oven heat or batter placed too cold in a hot oven. Use even oven heat and room-temperature ingredients.
Q: Can I freeze slices with caramel on top?
A: Yes, but it is best to freeze unfrosted cake. If frozen with caramel, wrap well and note texture may change slightly. Thaw in fridge overnight and bring to room temperature before serving.
Conclusion
This Ultimate Guinness Chocolate Cake With Salted Caramel blends deep chocolate, stout, and salty-sweet sauce for a rich and satisfying dessert. For a classic bundt style and more baking tips, see this popular take on a Guinness cake from Guinness Chocolate Cake (Best St. Patrick’s Day Dessert). If you want another salted-sweet twist and presentation ideas, check out the creative pairing ideas in Sweet and Salty Guinness Chocolate Cake – Goodie Godmother.
Guinness Chocolate Cake With Salted Caramel
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, mix together the eggs, brown sugar, and vanilla essence.
- In another bowl, combine the flour, cocoa powder, baking soda, salt, and espresso powder.
- Gradually add the dry ingredients to the wet mixture, alternating with the stout, and mix until just combined.
- In a separate bowl, cream the butter and granulated sugar together until light and fluffy.
- Add the yogurt to the butter mixture and mix well.
- Combine this mixture with the chocolate batter and mix until smooth.
- Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool before frosting with salted caramel sauce and serving.
- Warm cream and sugar until amber in color, then stir in butter and a pinch of salt.
- Pour warm sauce over cooled cake so it sinks in a little and coats the top.
