Chocolate Orange Guinness Cake
Indulge in the decadent allure of the Chocolate Orange Guinness Cake—a rich, moist delight that marries the bold flavors of dark stout and cocoa with the zesty brightness of fresh orange. This show-stopping dessert features a luscious Guinness-infused chocolate sponge, highlighted by a citrusy orange zest twist, and is crowned with a silky dark chocolate ganache. Perfectly balanced and irresistibly bold, this cake is ideal for celebrations or simply treating yourself to something extraordinary. With easy-to-follow steps and a stunning presentation, this crowd-pleaser is sure to become your go-to recipe for elevating any occasion.
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Recipe Information
Ingredients
- 250 g Unsalted butter
- 250 ml Guinness stout
- 75 g Cocoa powder
- 400 g Caster sugar
- 250 g Plain flour
- 2 tsp Bicarbonate of soda
- 0.5 tsp Salt
- 2 large Eggs
- 150 ml Sour cream
- 1 orange Zest of an orange
- 2 tbsp Freshly squeezed orange juice
- 150 g Dark chocolate (70%)
- 150 ml Double cream
- 50 g Icing sugar
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 9-inch (23 cm) round springform cake tin with parchment paper.
In a medium saucepan, melt the unsalted butter over low heat. Once melted, pour in the Guinness stout and allow the mixture to warm gently without boiling.
Whisk the cocoa powder into the warm butter and Guinness mixture until smooth, and then stir in the caster sugar. Remove from heat and let it cool for a few minutes.
In a large mixing bowl, whisk together the plain flour, bicarbonate of soda, and salt to combine evenly.
In a separate bowl, lightly beat the eggs. Add the sour cream, orange zest, and orange juice, whisking until smooth.
Slowly pour the cooled butter and Guinness mixture into the egg mixture, whisking continuously to combine.
Gradually add the wet mixture to the bowl of dry ingredients, mixing until just combined. Do not overmix; the batter will be slightly runny.
Pour the batter into the prepared cake tin and smooth the surface. Bake for 50-55 minutes, or until a skewer inserted into the center of the cake comes out clean.
Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
For the ganache, finely chop the dark chocolate and place it in a heatproof bowl.
In a small saucepan, heat the double cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.
Stir the mixture gently until the chocolate melts and the ganache is smooth. Sift the icing sugar into the ganache and stir until fully combined.
Once the cake is completely cool, spread the ganache evenly over the top, allowing some to drip down the sides for a rustic look.
Optional: Garnish with additional orange zest or chocolate shavings before serving.
Slice and enjoy! Store any leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 43.0 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
