Chocolate Guinness Cake

Went with Nigella’s 2 sticks butter, yummy!

This cake is amazing! I used a chocolate stout instead of the Guinness. I also added a little salt, used regular sugar, subbed about 1/4 c of the white sugar for brown and used about 1/3 c less sugar. I also passed on the frosting. I think that may be gilding the lily.

Because some reviews said it wasn’t chocolate-y enough, I used half high quality semi sweet chocolate and half cocoa and upped the measurement to one cup. Came out moist and delicious. OMG the frosting takes the cake!

This is a great chocolate cake! It is dark, super moist, looks impressive, very easy to make, and is delicious. The soft cream cheese topping plopped on top is simple and different. I added a tbsp of Guinness Stout simple syrup to the cake batter and another tsp to the topping since I love Guinness.

Oh this is the best Chocolate cake. I baked on 10”X 10” casserole. Inside I layered with parchment paper. No fuss to clean the pan. I forgot to turn my oven, so when I put my cake in the oven, it was cold. 50 min later, a perfect cake was done. No mound in the middle, perfect square cake. I served with chocolate, fresh whipped cream. Half cup semisweet chocolate, 1/4 cup heavy cream, microwave 1 min, add the rest of heavy cream and whip.

An absolute banger — I topped with whipped cream mixed with cocoa powder for a lighter topping

The first time I made this, I followed the recipe exactly and I found it disappointing. The cake simply did not have enough flavor. I just made it a second time, this time using a coffee and vanilla stout from a local craft brewery and adding 1/2 teaspoon of salt to the dry ingredients. It is MUCH better. So delicious. My recommendation: Replace the Guinness with better quality craft stout and add 1/2 teaspoon of salt. What a difference!

Made this in a 9” x 13” glass baking pan to feed a birthday party. Baked at 350F for 30 minutes. It wasn’t tall (only about 1.5”), but it was moist and so delicious! We’ve made it on many different shapes pans. To keep it from sticking to the pan you can of course use parchment, but alternatively you can just butter, then dust with cocoa, then spray with cooking spray for good measure. Purists will cringe, but busy people who are glad to have a home-baked cake with real ingredients can smile!

For all desiring measurements by weight, look no further than this recipe’s page on Nigella’s website.

Fantastic cake. Loved by all. Made the 18 Tbl version.

Left this in the oven for 1 hot and it was really dried out. Not very good.

I made this exactly as the recipe is written, used a good-quality cocoa, used a better stout, and was disappointed in the result. The cake is fine, but it doesn’t really have much chocolate flavor - or any flavor, to be brutally honest. It is moist enough, though I can’t imagine it with double the butter per the “tip,” it was oily on the bottom when I removed it from the pan. The frosting is the best part, creamy and delicious. I used the hint from another commenter and whipped the cream

Agree with all reviews in that this is the only chocolate cake you should ever make again! Definitely take readers suggestions on adding salted caramel Bailey’s to the topping, AND whip the heavy cream before adding the to cream cheese mixture to it. The topping won’t be nearly as runny. My new go to fav!

Followed recommendations from previous posters: subbed salted butter, subbed regular sugar, used a 9" round cake pan, subbed chocolate stout, added a generous splash of Bailey's to the frosting. Turned out wonderfully moist and dense and delicious. And as per another reviewer, tastes even better the following day. 1/4 of the cake has been devoured and I'm freezing the rest in slices to be enjoyed when the chocolate mood hits us.