Guinness Chocolate Pound Cake: A Deeply Moist and Rich Home-Baked Delight
Experience the Profound Flavor of Guinness Stout in this Rich Chocolate Pound Cake ★
Doesn’t the name of this stout just evoke a sense of elegance? Indulge in a truly sophisticated home baking experience with this incredibly moist Guinness Chocolate Pound Cake. If you find overly rich chocolate flavors a bit much, this cake offers a perfectly balanced, nuanced chocolate taste that’s sure to win you over. Enjoy the delightful journey of baking at home! (Source: Every Recipe, Man-Gae Recipe)
Essential Ingredients for Pound Cake- 165g Cake Flour, sifted
- 120g Granulated Sugar
- 100g Brown Sugar (for added moisture and depth of flavor)
- 63g Unsweetened Cocoa Powder, sifted
- 5g Baking Soda
- 144g Guinness Stout
- 48g Dark Chocolate Couverture, finely chopped
- 2 Large Eggs, at room temperature
- 150g Buttermilk, at room temperature (or 150g milk + 1 Tbsp lemon juice/vinegar, let sit for 5 mins)
- 126g Grapeseed Oil or Canola Oil (for a tender, moist crumb)
- A splash of Vanilla Extract (to enhance flavor)
Guinness Glaze Ingredients- 130g Powdered Sugar, sifted
- 1-2 Tbsp Guinness Stout (to adjust consistency)
- 130g Powdered Sugar, sifted
- 1-2 Tbsp Guinness Stout (to adjust consistency)
Cooking Instructions
Step 1
[Prepare Pound Cake Batter] In a small saucepan, combine the Guinness stout (144g) and finely chopped dark chocolate couverture (48g). Place the saucepan over a double boiler (a bowl set over simmering water) and stir gently until the chocolate is completely melted and smooth. Set aside to cool slightly. 
Step 2
In a large mixing bowl, crack the eggs (2 large) and whisk them lightly with a hand mixer. Gradually drizzle in the grapeseed oil (126g) while mixing. It’s important to add the oil slowly and mix continuously to ensure proper emulsification.
Step 3
To the egg and oil mixture, add the room-temperature buttermilk (150g) and vanilla extract. Whisk gently until just combined. Avoid overmixing; the goal is to incorporate the ingredients smoothly.
Step 4
Now, pour the slightly cooled Guinness and chocolate mixture into the buttermilk mixture. Stir with a whisk or spatula until evenly incorporated. Make sure there are no streaks of chocolate and it’s well blended into the batter.
Step 5
In a separate bowl, combine the granulated sugar (120g), brown sugar (100g), and the sifted dry ingredients: cake flour (165g), cocoa powder (63g), and baking soda (5g). Whisk these dry ingredients together. Add this mixture to the wet ingredients from step 3. Gently fold or mix until just combined and no dry streaks remain. Be careful not to overmix, as this can result in a tough cake. Use a spatula to scrape the sides and bottom of the bowl, ensuring a smooth batter.
Step 6
Line a pound cake pan with parchment paper and pour the batter into the prepared pan. Smooth the top of the batter. Bake in a preheated oven at 170°C (340°F) for 35-40 minutes. To check for doneness, insert a skewer into the center of the cake; it should come out clean. Once baked, remove from the oven, let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Step 7
[Make the Guinness Glaze] In a small bowl, place the sifted powdered sugar (130g). Gradually add Guinness stout, 1 tablespoon at a time, mixing until you achieve a pourable but not too thin consistency. Transfer the glaze to a piping bag or a squeeze bottle for decorating. 
Step 8
[Finish] Once the pound cake has cooled completely, use the piping bag to drizzle or artfully spread the Guinness glaze over the top. Allow the glaze to set. Your rich and moist Guinness Chocolate Pound Cake, with its wonderful stout flavor and sweetness, is now ready to be enjoyed. Perfect with a cup of coffee or tea! 