Chocolate Guinness Cake with Toasted Meringue - Sugary & Buttery

Chocolate Guinness Cake

  • Author: Melina Thompson




  • 1.5 cups granulated sugar
  • 1.5 cups all-purpose flour
  • 0.5 cup dark cocoa powder (or regular cooca powder)
  • 1 tsp baking powder
  • 1 cup buttermilk (or whole milk)
  • 6 tablespoon salted Challenge Butter, melted
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 3/4 cup boiling Guinness or stout beer


  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/4 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.


  1. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at high speed until frothy.
  2. 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.
  3. Remove from heat and slowly pour into the beaten egg whites, with the mixer running on low speed.
  4. Continue beating at high speed until stiff glossy peaks form, 6 to 8 minutes. Use immediately.
  5. Top cake with Meringue, and brown with a kitchen torch.
  6. Best served immediately but can be stored in the refrigerator for 1-2 days.

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