Chocolate Guinness Cake with Meringue

Chocolate Guinness Cake with Toasted Meringue - Sugary & Buttery

You don’t need St. Patrick’s day as an excuse to make this super moist and fudgy, dark chocolate Guinness cake! The malty taste of the Guinness enhanced the deep, rich flavor of the chocolate, and the silky-smooth toasted meringue is just the icing on the cake – literally!


Chocolate Guinness Cake with Toasted Meringue - Sugary & Buttery

This cake is best made with fresh, salted Challenge Butter that is churned daily from two natural ingredients: the freshest 100% real pasteurized sweet cream and salt. That’s it. Nothing artificial or synthetic! Make sure to print a coupon and check your nearest grocery store for Challenge Dairy products.


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Chocolate Guinness Cake with Toasted Meringue - Sugary & Buttery

Chocolate Guinness Cake with Meringue

  • Author: Melina Thompson
  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 12 1x




  • 1 ½ cups granulated sugar
  • 1 ½ cups all-purpose flour
  • ½ cup dark cocoa powder (or regular cooca powder)
  • 1 teaspoon baking powder
  • 1 cup buttermilk (or whole milk)
  • 6 Tablespoon salted Challenge Butter, melted
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ¾ cup boiling Guinness or stout beer



  • 3 egg whites
  • ½ teaspoon cream of tartar
  • ½ cup sugar
  • ¼ cup water


  1. Preheat oven to 350°F and spray a 9-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper, and spray pan again.
  2. In a large bowl, whisk together sugar, flour, cocoa, and baking powder. In a medium bowl, whisk together buttermilk, melted Challenge butter, eggs, and vanilla.
  3. Add buttermilk mixture to flour mixture, whisking just until combined. Add beer, whisking until smooth. Pour batter into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in the pan for 10 minutes.
  5. Gently remove the cake from pan and place on a cooling rack.
  6. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at high speed until frothy.
  7. In a small heavy-bottomed saucepan, bring sugar and water to a boil over high heat. Cook, stirring frequently until mixture registers 240°F on a candy thermometer.
  8. Remove from heat and slowly pour into the beaten egg whites, with the mixer running on low speed.
  9. Continue beating at high speed until stiff glossy peaks form, 6 to 8 minutes. Use immediately.
  10. Top cake with Meringue, and brown with a kitchen torch.
  11. Best served immediately but can be stored in the refrigerator for 1-2 days.

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