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Guinness and chocolate are a classic pairing for a reason. The stout deepens the cocoa flavor, adding just enough bitterness to balance the sweetness of the cake. Reduce the beer down and the flavor becomes even more concentrated, dark, malty, and perfect for baking.

This small Guinness chocolate cake bakes in a No.5 Field Chef Skillet, making it just the right size for a simple dessert or a small St. Patrick's Day celebration. The batter comes together quickly, the skillet bakes it evenly, and the cake flips easily onto a plate once it cools.

We finish it with a glossy Guinness chocolate ganache made from the same reduced stout used in the batter. It's rich, simple, and spreads easily over the cake.

It's the kind of recipe that proves you don't need a full layer cake to make something memorable. Sometimes a single skillet does the job just fine.

Photo: Katie Miller

Field Notes:

1.

Make sure your No.5 Field Chef Skillet is well seasoned for this cake. If the seasoning is still developing or you are unsure, butter your skillet, cut a 5–6 inch parchment round and place it in the bottom of the pan, grease the top of the parchment and then add your cocoa powder layer. This will ensure your cake releases easily.

2.

You'll reduce the Guinness first—this concentrates the flavor and removes the carbonation. Reserve some of the reduced stout for the ganache, which doubles down on that malty depth.

Recipe: Guinness Chocolate Skillet Cake

Yield: 6 servings
Print Recipe

Cake Ingredients

  • One 12–14 oz can or bottle of Guinness
  • 1/2 cup all-purpose flour
  • 2 Tbsp cocoa powder, plus more for the pan
  • 1/2 cup granulated sugar
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp espresso powder (optional)
  • 2 Tbsp neutral oil
  • 2 Tbsp sour cream or Greek yogurt
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 2 Tbsp buttermilk

Ganache Ingredients

  • 2 Tbsp reduced Guinness (reserved from cake)
  • 2 oz chocolate, chopped (milk chocolate works beautifully)
  • 1/4 cup granulated sugar
  • 2 Tbsp brown sugar
  • 1 oz unsalted butter
  • 2 Tbsp heavy cream

Tools

No.5 Field Chef Skillet

Resources

The Field Method for Cast Iron Care

Instructions

Chocolate Stout Cake

1.

Reduce the Guinness: Pour one bottle or can of Guinness into a saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer until reduced to about 1/2 cup, about 25–30 minutes. You'll use 1/4 cup of the hot reduced Guinness for the cake batter and reserve the rest for the ganache. While this is reducing, prep your cake batter.

2.

Preheat the oven: Heat oven to 350°F. Generously butter your No.5 Chef Skillet. Add a spoonful of cocoa powder and tap the pan to cover the bottom and sides, dumping out any excess.

3.

Mix the dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using).

4.

Mix the wet ingredients: In another bowl, whisk together neutral oil, sour cream, egg, vanilla extract, and buttermilk. Pour the wet ingredients into the dry ingredients and whisk briefly to combine. Add 1/4 cup hot reduced Guinness and mix until the batter is smooth. The batter will be thin.

5.

Bake: Pour the batter into the prepared skillet and bake for 18–22 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. While this is baking, make your ganache.

6.

Cool and release: Immediately upon removing from the oven, run a knife around the edge of the cake. Let the cake cool in the skillet on the counter for about 20 minutes. Run a knife around the edge of the pan again, then carefully invert the cake onto a plate. If you're unsure here, just serve it straight out of the pan with the ganache poured on top! Allow it to cool slightly before coating in ganache.

Chocolate Stout Ganache

1.

Place the reserved reduced Guinness in a bowl and add the chopped chocolate. Set aside.

2.

In a small saucepan, combine the granulated sugar, brown sugar, butter, and cream. Bring to a simmer and cook for about 2 minutes.

3.

Pour the hot caramel mixture over the chocolate and Guinness. Stir until the chocolate melts and the ganache becomes smooth and glossy.

4.

Let the ganache cool until spreadable, then spoon it over the cake and spread gently across the top. Serve immediately or allow the ganache to set slightly before slicing.

Seasoning Rating: Better

This cake bakes in a well-buttered skillet—great for maintaining seasoning. The oil and butter in the batter help condition the pan as it bakes. Just be sure to remove the cake as soon as it's cooled, so you don't trap moisture in the skillet.

Seasoning Ratings:

Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.

Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.

Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.

OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.

 

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