Guinness Chocolate Cake with Caramel and Chocolate Ganache

I don’t really want to talk about my thesis. When people ask me how my work is going, I answer “mweh”. The thing is, I have three weeks left before handing it in, and I go from “I-am-freaking-out-I-will-never-finish-in-time” to “it’ll-be-fine”, but mostly I just want to be done. I want to be finished, I want to defend it, and then I want to go to Spain. And read, take photographs, cook, bake, write fun stuff, read and play computer games. So, let’s nok talk about the thesis. Lets talk about cake!

Guinness Chocolate cake

This is an utterly delicious, intense chocolate cake, with an ever-so-gooey top from the caramel and ganache. Make it! You will not regret it!

The recipe is adapted from The Hungry Housewife, you should pop over and get inspired!


1 can of Guinness

450 g butter

180 g cocoa powder

500 g flour

900 g sugar

1 tbsp. baking soda

1 tsp. salt

4 eggs

400 g sour cream

2 tsp. vanilla sugar


Combine butter and Guinness in a saucepan, heat until the butter is melted, and the mixture brought to a boil. Whisk in cocoa powder, and remove from heat. Let it cool down.

Whisk eggs and sour cream in a large bowl, add the beer/butter mixture and then fold in the dry ingredients. Pour the batter into a baking dish (20×30 cm will yield a nice, high cake) and bake at 180 degrees Celsius for 1 hour or so, until a skewer comes out clean.


Prepare the caramel. I don’t have a specific recipe, more of a method. Take a frying pan, and sprinkle it with sugar, covering the entire pan in a thin layer of suger. Place on a medium heat, and watch as the sugar melts. As the sugar melts, sprinkle more sugar on top, and wait until this sugar melts as well. When it has melted and is a light amber colour (don’t let it become to dark or burn!) pour double cream on the pan, while stirring with a wooden spoon, until a caramel forms. This caramel is poured over the warm cake.

After the caramel, prepare the chocolate ganache by melting 100 g of dark chocolate ´with 100 ml double cream in the microwave. This is done by heating in short intervals, stirring in between, until a smooth ganache is formed, which is then poured over the cake.

Share and enjoy! :)


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