Nigella Chocolate Guinness Cake Recipe [GUIDE]

Ah, Nigella Lawson’s Chocolate Guinness Cake. If you haven’t had the pleasure of tasting it, imagine a cake so moist and decadent that it could almost be mistaken for a fudgy brownie. except with a little secret ingredient that takes it from delicious to extraordinary. That ingredient? Guinness. Yes, the rich, dark stout that’s usually found in a pint glass at your local pub. But when paired with chocolate in a cake, it doesn’t taste like beer at all. Instead, it brings a subtle depth of flavor that enhances the chocolate, making it taste richer and almost savory in a way.

This cake has become a staple of Nigella’s repertoire-appearing in her books and TV shows. and it’s one of those recipes you make once and then find yourself reaching for time and time again. The dark stout adds moisture to the cake and when baked, the bitterness of the beer plays off the sweetness of the chocolate in a beautiful contrast. It’s not overwhelmingly ’beery’ or heavy. just perfectly balanced. The result is a cake that’s not overly sweet, with a depth of flavor that leaves a lasting impression. A dark and decadent treat that feels both sophisticated and comforting.

Nigella Chocolate Guinness Cake Recipe

Ingredients Needed

Here’s what you’ll need to get started. Don’t worry, the ingredients are simple and won’t have you running around searching for exotic spices. Most of it is stuff you probably already have in your pantry. And yes, this cake is one of those magic recipes where the sum of its parts somehow turns into something much greater than the individual ingredients would suggest.

• Guinness Stout (1 cup): This is the star of the show. It gives the cake its signature richness and moisture. Don’t worry, the alcohol cooks off in the baking process. You’ll just get all the delicious depth and malty flavor.
• Butter (1/2 cup): Because what’s cake without butter? It contributes to the cake’s moisture and gives it that rich, melt-in-your-mouth texture.
• Cocoa Powder (1/2 cup): Choose good-quality cocoa for the best chocolatey flavor. It’s the foundation of the cake’s chocolaty richness.
• All-Purpose Flour (1 3/4 cups): The usual cake flour. It gives the cake structure without making it too dense.
• Baking Soda (1 tsp): For leavening, so the cake rises and stays light and fluffy.
• Brown Sugar (1 cup): The brown sugar adds a deep, caramelized sweetness to the cake which balances the bitterness of the stout.
• Eggs (2 large): To bind everything together and help the cake hold its shape.
• Sour Cream (1/2 cup): The tanginess of sour cream adds moisture while also creating a slight contrast to the richness of the cake. It’s an unsung hero in this recipe.
• Vanilla Extract (1 tsp): For a touch of warmth and to round out the flavors.
• Heavy Cream (1 cup): This is for the frosting. Yes, we need something to crown this cake. The frosting is silky and indulgent, a perfect finish to a rich cake.

Equipment Needed

This isn’t a cake that demands any special equipment. In fact, one of the beautiful things about this recipe is how low-maintenance it is. But there are a few essentials to get this cake into your oven.

• 9-inch Round Cake Pan: You’ll need at least one. If you want to make a layered cake, grab two but one will work perfectly if you prefer a single-tier.
• Electric Mixer (or Whisk): If you have a stand mixer or hand mixer, it’s going to make your life easier but you can easily get away with a whisk and a bit of elbow grease.
• Measuring Cups and Spoons: For accuracy. Trust me, baking is a science.
• Mixing Bowls: You’ll need at least two. one for the dry ingredients and one for the wet. It’s always easier to mix when you give each group of ingredients their own space.
• Cooling Rack: If you don’t have one, you can improvise by turning a plate upside down or simply letting the cake cool on the countertop but a cooling rack ensures air circulates around the cake, preventing it from getting soggy.
• Saucepan: For melting the butter and combining it with the Guinness.

Instructions To Make Nigella Lawson’s Chocolate Guinness Cake

Okay, let’s get down to the nitty-gritty. This is where the magic happens.

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease your cake pan with butter or cooking spray and line it with parchment paper so the cake doesn’t stick.
2. Start with the Wet Ingredients: In a saucepan, combine the Guinness and butter. Heat gently over low to medium heat until the butter is completely melted. Once melted, remove the saucepan from the heat and set aside to cool slightly.
3. Mix Dry Ingredients: In a separate mixing bowl, whisk together the cocoa powder, flour, baking soda and brown sugar. Make sure there are no lumps. It’s one of those moments where the dry ingredients should be well-incorporated before you add the wet ones.
4. Combine Wet and Dry: Once the Guinness and butter mixture has cooled a bit, whisk in the eggs, sour cream and vanilla extract until smooth. Gradually add the wet mixture into the dry ingredients, stirring gently until everything is fully incorporated. Be careful not to overmix. This isn’t a batter you need to beat to death. just enough to combine.
5. Bake: Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake for about 45 minutes or until a toothpick inserted into the center comes out clean (or with a few crumbs clinging to it). Every oven is different, so start checking around the 40-minute mark.
6. Let it Cool: Once the cake is out of the oven, let it cool in the pan for about 10 minutes. After that, carefully turn it out onto a cooling rack and allow it to cool completely.
7. Make the Frosting: While the cake is cooling, whip up the frosting. In a mixing bowl, combine the heavy cream, powdered sugar and a pinch of salt. Whip until you get soft peaks, then spread the frosting generously on top of the cooled cake. The frosting is thick and creamy. don’t be shy with it!
8. Serve and Enjoy: Slice and serve. If you’re feeling fancy, you can dust the top with a little cocoa powder or even some chocolate shavings. But honestly, the cake is stunning enough on its own.

What I Learnt

Making Nigella Lawson’s Chocolate Guinness Cake is a rewarding experience. It’s deceptively easy which is a big part of its charm. The first time I made it, I was a little skeptical. I mean, I’ve had chocolate cakes, I’ve had Guinness but had I ever had them together? No. And honestly, I wasn’t sure how that combination would work. But oh, did it work. The cake is unlike any other chocolate cake I’ve had. it’s moist without being heavy, it’s rich without being overwhelming. The Guinness doesn’t scream ’beer’ in your face, it just adds this mysterious, complex flavor that elevates the chocolate.

The frosting while simple, is the perfect complement. It doesn’t try to steal the show but adds just the right amount of creaminess to balance the slightly bitter cake.

One of the best things about this cake is that it feels fancy but it doesn’t take hours of preparation. The cake comes together quickly and the results speak for themselves. It’s the kind of cake you can confidently serve at a dinner party or just indulge in yourself with a cup of coffee. (Although, let’s be real, I’ve had it for breakfast before.

FAQs

Why Does Nigella’s Chocolate Guinness Cake Include Guinness Beer?

The Guinness adds a rich, malty depth to the cake, which pairs perfectly with the chocolate. It doesn’t give the cake a beer taste at all, but instead creates a beautifully moist texture and intensifies the chocolate flavor. It’s like a secret ingredient that takes the cake to the next level!

Can I Use A Different Type Of Beer For The Chocolate Guinness Cake?

While Guinness is definitely the star here, you can experiment with other stouts or dark beers. However, keep in mind that the flavor of the beer will subtly influence the final result. A lighter beer might not have the same depth, so sticking with a dark stout will get you the closest match to Nigella’s original vibe.

Can I Make Nigella’s Chocolate Guinness Cake Ahead Of Time?

Absolutely! This cake actually tastes better the next day because the flavors have time to meld together. You can bake it up to 2 days ahead, then just wrap it tightly in cling film or store it in an airtight container. The longer it sits, the more delicious it gets!