Go Back Email Link
Guinness Cake Complete
Candy

Guinness Turtle Cake with Salted Caramel

This nearly black, decadent Guinness Turtle Chocolate Cake is super moist, rich, and bursting with flavor from the salted caramel.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 2 hours
Servings: 16
Course: Dessert
Cuisine: American, Irish
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the cake:
  • 1 cup Guinness Stout
  • 1 cup KerryGold Butter salted, sliced or cubed
  • ⅓ cup cocoa powder
  • 1 ½ cup+3 Tbs sugar
  • ⅔ cup sour cream
  • 2 large eggs
  • 1 Tbs vanilla extract
  • 2 ¼ cups AP Flour
  • 2 ½ tsp baking soda
  • ¼ cup milk chocolate chips
  • ¼ cup pecans + more for garnish chopped fine
  • 1 tsp coarse salt for garnish
For the caramel:
  • 1 14 oz bag caramels unwrapped
  • ½ cup evaporated milk
  • ¾ cup butter salted

Equipment

  • Standard Bundt pan
  • Stand Mixer

Method
 

Make the cake:
  1. Preheat the oven to 350℉
  2. Spray a traditional Bundt pan with cooking spray that has added flour
  3. Pour the Guinness in a medium pot and add the butter. Meat on medium to medium low heat until the butter is completely melted
  4. Add the cocoa and sugar to the pot and stir until the sugar is completely dissolved. Remove from heat and set aside
  5. In a large bowl or stand mixer whisk the sour cream, eggs, and vanilla until well incorporated and smooth
  6. Add Guinness mixture to the souor cream, egg, and vanilla mixture, mixing until just combined.
  7. On low speed, slowly add the flour and soda in small batches until well incorporated
  8. Increase speed to medium and whisk for an additional 2 minutes
  9. Evenly pour half the batter into the prepared Bundt pan
  10. Gently toss the chocolate chips and pecans in a little flour and sprinkle on top of the cake batter
  11. Pour the other half of the cake batter into the Bundt pan, then tap lightly on the counter a few times to remove any bubbles.
  12. Place the Bundt pan on a baking tray for added stability and bake on the middle rack for 45-60 minutes or until an inserted thin skewer comes out clean
  13. Cool in the pan for about 10-15 minutes and turn out onto a cooling rack to cool completely
Make the caramel:
  1. While the cake is cooling make the caramel
  2. Add all the ingredients to heavy saucepan and melt over medium-low heat, stirring almost constantly
  3. Once completely melted, remove from heat and allow to cool for about 15 minutes until thickened. Stir occasionally to keep a film from forming on the top
  4. Pour the caramel slowly over the cake to get a nice drizzle effect
  5. Garnish with additional pecans and a sprinkle of coarse salt

Notes

I highly recommend using salted butter and the salt garnish.  This cake is very rich and almost cloyingly sweet so the salt cuts that a bit
You can toast the pecans if you like.  Sometimes I do, sometimes I don't.  I happen to like it both ways so this is a personal preference - you do what you like the most.