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I’ve wanted to make a Guinness cake for a while now. I’ve seen other recipes on Pinterest and they looked delicious. I was curious to see if they actually tasted like Guinness, would that flavour work in a cake? It’s St Patrick’s Day on Friday so now is the perfect time to give this Guinness Chocolate Cake with Salted Caramel a try. I promise you won’t be disappointed.
Find my other St Patrick’s Day inspired recipe, Baileys chocolate cupcakes here.
I started with Nigella’s recipe for Chocolate Guinness cake but changed the quantities to make it a layer cake and added some salted caramel for extra yumminess!
Personally I can’t really taste the Guinness but it gives this cake and amazing dense fudginess that is to die for! The flavours of the rich dense cake teamed with the salted caramel and the cream cheese frosting are perfection.
When the cake came out of the oven I poked holes all over with the handle of a wooden spoon. I then poured salted caramel sauce over the top so it soaked down the holes. Yum!
Then when they were cool I made the cream cheese frosting and layered everything up. I placed one cake layer on a cake stand and spread half the frosting using an offset spatula. I then drizzled the salted caramel sauce using a disposable piping bag and a very small round nozzle. Place the second cake layer on top and repeat the process with the frosting and caramel.
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This cake has a lot of sugar in it and is most definitely a special occasion cake! Make this and you will have a lot of happy friends and family though. Just make sure you save a slice for me. 🙂 If you give making the cake a go please let me know what you think in the comments. Can you taste the guinness?
Guinness Chocolate Cake with Salted Caramel
for the cake
- 375 ml Guinness
- 375 g butter cubed
- 600 g sugar
- 110 g cocoa powder
- 3 eggs
- 2 tsp vanilla extract
- 220 ml sour cream
- 410 g plain flour
- 3 1/2 tsp bicarbinate of soda
for the cream cheese frosting
- 300 g cream cheese
- 150 g icing sugar
- 2 tsp cornflour
- 175 ml double cream
- 260 g jar salted caramel sauce
for the cake
Preheat the oven to 180c/160c fan oven and grease and line two 23cm cake pans.
In a large saucepan, over a medium heat melt together the butter and guinness. When it's melted remove from the heat and and add in the sugar and cocoa, whisk until combined.
in a separate bowl whisk together the eggs, vanilla and sour cream. Then pour this mixture into the the saucepan and stir again.
Finally sift in the flour and bicarb and fold into the mixture. When it is well mixed divide the batter between the two pans and bake in the oven for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven, leave for 5 minutes and then while they are still warm poke the surface of the cakes with the handle of a wooden spoon and spoon over half of the caramel sauce so it soaks down into the holes. If your sauce is a little thick heat it in the microwave for 10 second intervals until it is runny and pourable. Leave the cakes to cool completely.
for the cream cheese frosting
In the bowl of your mixer beat the cream cheese until smooth then sift in the icing sugar and cornflour. Beat again for a minute or so then pour in the cream. Beat until it has thickened and is light and fluffy.
Place one cake layer onto a cake stand or plate and spread half the cream cheese frosting over the surface of the cake. I used a piping bag fitted with a very small round nozzle to drizzle half the remaining salted caramel sauce in a criss cross over the frosting. Again, you might need to heat your sauce a little if it is too set. Repeat this process with the second cake layer and the rest of your frosting and sauce and you're all done. Cake heaven!! Try not to eat too many slices 🙂
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Find lot’s of recipes and projects for St Patrick’s Day by following my Everything for St Patrick’s Day board on Pinterest.
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