Go Back

Guinness Chocolate Cake With Salted Caramel

A rich and moist chocolate cake enhanced with stout and topped with a creamy salted caramel sauce, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Baking, Irish
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 pieces Eggs Use room temperature eggs for better mixing.
  • 1/2 tbsp Baking soda Ensure it is fresh for effective rising.
  • 1/2 cup Brown sugar Packed for sweetness.
  • 1 cup Cocoa powder Use Dutch-process or natural cocoa depending on taste.
  • 2 cups Flour All-purpose flour recommended.
  • 3/4 cup Powdered sugar For added sweetness and smoother texture.
  • 3/4 tsp Salt To enhance flavor.
  • 2 1/4 cups Granulated sugar Keeps the cake sweet.
  • 1 3/4 tsp Vanilla essence For added flavor.
  • 1 tsp Espresso powder Enhances the chocolate flavor without coffee taste.
  • 1 3/8 cup Butter Use high-quality butter for flavor.
  • 1/3 cup Cream For the salted caramel sauce.
  • 3/4 cup Yogurt Full-fat yogurt recommended for moisture.
  • 1 1/4 cups Stout Use a full-flavor stout like Guinness.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a large bowl, mix together the eggs, brown sugar, and vanilla essence.
  3. In another bowl, combine the flour, cocoa powder, baking soda, salt, and espresso powder.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the stout, and mix until just combined.
  5. In a separate bowl, cream the butter and granulated sugar together until light and fluffy.
  6. Add the yogurt to the butter mixture and mix well.
  7. Combine this mixture with the chocolate batter and mix until smooth.
Baking
  1. Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
  2. Allow to cool before frosting with salted caramel sauce and serving.
Salted Caramel Preparation
  1. Warm cream and sugar until amber in color, then stir in butter and a pinch of salt.
  2. Pour warm sauce over cooled cake so it sinks in a little and coats the top.

Notes

This cake tastes better after a day, making it an excellent make-ahead dessert. Store properly to maintain freshness.