Guinness Chocolate Gingerbread Cake

Servings: 8-10 serving(s)

Prep time: 20 minutes

Total time: 1 hours 20 minutes

Cooking time: 1 hours

Take me to the recipe

Guinness gingerbread cake a smoulderingly delicious Valentine’s dessert

Are you in search of a Valentine’s Day dessert with a twist?

How about an authentic St. Patrick’s Dale celebration dessert?

Guinness Chocolate Gingerbread Cake is perfect for both celebrations.

It has just the right amount of deliciousness to launch that arrow; to satisfy a hungry heart. And on the St. Patrick’s Day front, well, it’s made with Guinness stout.

 Guinness gingerbread cake a smoulderingly delicious Valentine’s dessert

I have served Guinness Chocolate Gingerbread Cake at dinner parties and I baked it for my mom’s birthday one year, all the while waiting for Valentine’s Day to really show it off.

What makes Guinness Chocolate Gingerbread Cake so perfect?

This cake is full of love and warmth and enough flavour to stop you in your tracks. You’ll take notice of this cake and you might even sneak away with the leftovers.

Be pleased that the recipe makes a good sized cake and that one can of Guinness is enough for two batches. Please don’t shy away from the amount of ground ginger called for. It works, it really does.

 Guinness gingerbread cake a smoulderingly delicious Valentine’s dessert

Guinness Chocolate Gingerbread Cake Recipe

Serves 8-10

From The Chronicle Herald Nov 2013

  • 1 cup stout beer (or other dark beer)
  • 1 cup Crosby’s Fancy Molasses
  • 1/2 tsp. baking soda
  • 2 cups flour (spooned into the cup, not scooped)
  • 1/4 cup cocoa
  • 2 Tbsp. ground ginger
  • 1 ½ tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. freshly grated nutmeg
  • 1 ½ tsp. baking powder
  • 3 large eggs
  • 1 ¼ cup packed brown sugar
  • 3/4 cup white sugar
  • 3/4 cup grape seed or canola oil
  1. Pour beer and molasses into a saucepan and bring to a boil. Remove from heat, stir in baking soda. Let cool. (Mixture will bubble up so ensure your pot is large enough).
  2. Once the beer-and-molasses mixture has cooled sufficiently, preheat oven to 350 F and prepare remaining ingredients.
  3. Butter and flour a large tube or bundt pan.
  4. Sift together dry ingredients.
  5. Break eggs into a large mixing bowl and whisk well. Whisk in sugars and oil, followed by the beer and molasses mixture.
  6. Whisk in flour and spice mixture. Batter will be runny.
  7. Pour batter into prepared pan and bake in preheated oven for 55 to 65 minutes. The cake is done when a toothpick or cake tester inserted into the centre comes out clean.
  8. Cool cake in pan for about 10 minutes, then invert onto a rack, lift off the pan and cool cake completely.
  9. Dust with icing sugar before serving.

We have other gingerbread recipes for hungry Valentines. Try Soaked ginger cake

Molasses ginger cake soaked with a buttery brown sugar sauce

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Here’s to eating well, everyday,

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11 thoughts on “Guinness Chocolate Gingerbread Cake

  1. Dale Marks says:

    I am going to try these recipes.They look so good.Than you.

    1. Bridget Oland says:

      Hi Dale, I hope you enjoy them!

  2. Andrea Payne says:

    Excellent cake…quite delicious…will make it again!

  3. Jacklyn says:

    This beats my Ginger Bread recipe hands down. Ginger Bread is a winter staple.
    My mom used to make one with what she called a Hard Sauce and ever since I got all of her recipes I’ve been trying to find it with no luck. All I remember is that it was so sweet and a little went a long way.

    1. Bridget Oland says:

      Hi Jacklyn, Hard sauce would be so great with this gingerbread. I’ll have to get my mom’s hard sauce recipe — she makes it every year to go with the plum pudding.

      1. Sonja Hansen says:

        Will you make the hard sauce recipe available to the rest of us? My grandmother always used it on her suet pudding for Christmas dinner. Yum.

  4. Kelly says:

    I just made this cake for my husband’s birthday. It was absolutely delicious – so rich, tasty and moist. Served it with a dollop of whipped cream. I’ll be keeping this recipe!

    1. Bridget Oland says:

      Hi Kelly, I’m so pleased you enjoyed the recipe!

  5. Suzanne Brash says:

    I have tried a couple of your muffin recipes, and they are amazing. Cannot wait to try this one!😀

  6. AJ says:

    Does it freeze well?

    1. Bridget Oland says:

      Hi AJ, I haven’t ever frozen this cake since it lasts well on the counter. However, I have no reason to think it wouldn’t freeze well if wrapped tightly.

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