I remember the first time I folded a rich, boozy batter into cheese and cocoa at my mother’s kitchen tablethe smell of cocoa and the distant hum of a radio made everything feel like a Sunday supper. This cake stirs that same kind of comfort: dark, tender, and homey, the kind you slice thick and serve warm with a cup of coffee. It lives somewhere between a holiday treat and a weeknight indulgence.

I’m Maggie Hart, a 58-year-old home cook from Louisville, and I write from a small kitchen that has seen a lot of comforting dishes. My food grew out of church potlucks and long afternoons beside my mama, flipping through worn recipe cards until we found the one that felt like home.

I made Gemmir Kitchen to share those recipessimple, family-friendly, and always pork-free. I test each recipe on real weeknight schedules, and I explain every step as if I stood next to you at the counter. The Guinness Chocolate Mascarpone Cake I’ll walk you through here blends a deep chocolate crumb with a silky cheese texture, and it’s one of those recipes that feeds a crowd without fuss. If you like easy, nostalgic cakes, peek at my take on a chocolate and ricotta cake for another gentle, family-friendly dessert that shows the same simple comfort.

Why this recipe works

I love a dessert that balances bold flavor with dependable technique, and the Guinness Chocolate Mascarpone Cake does exactly that. The beer enriches the batter with roasted malt notes that deepen the chocolate without making the cake taste like beer, while mascarpone adds melt-in-your-mouth moisture. When you combine dark cocoa and stout, the chemistry lifts the cocoa’s bitterness and makes the crumb feel velvety. This recipe leans on basic pantry staplesflour, sugar, baking powder, baking soda, and eggsso you don’t need a long shopping list to achieve something that feels special.

Texture matters, and the mascarpone keeps the crumb tender, even after the cake cools. The bonding between the wet and dry ingredients matters here: the Guinness Chocolate Mascarpone Cake depends on a gentle mix so you keep air in the batter, not overwork the gluten. Temperature plays a part toobring eggs and mascarpone toward room temperature and the batter comes together more smoothly.

This cake grills a glossy, slightly crackled top and holds a fine crumb, which means you can dress it simply with powdered sugar or pile on a mascarpone frosting for richer moments. For another recipe that pairs a soft cheese with chocolate, try my chocolate chip ricotta cake for a lighter, bright-flavored option that shares the same comforting spirit as the Guinness Chocolate Mascarpone Cake.

How this recipe comes together

This recipe keeps things straightforward so you can focus on flavor more than fuss. The Guinness Chocolate Mascarpone Cake starts by marrying bitter cocoa with the stout; that step wakes up the cocoa and creates a glossy, pourable base for the batter. You measure your dry ingredients in one bowl and your wet ingredients in another to avoid overmixing. When you add the mascarpone and softened butter, you fold until just combined, keeping the batter light and preventing a dense result.

Baking in a 9×13 pan gives a generous, even bake time so the center sets but stays moist. The Guinness Chocolate Mascarpone Cake benefits from a full cool-down; the structure firms, and the flavor develops a little more depth as it rests. When you slice it, you’ll see a tight yet tender crumb that drinks up a drizzle or a smear of extra mascarpone if you want.

This cake works for potlucks, weeknight desserts, or a low-key holiday table. It scales nicelydouble for a larger crowd or halve for a smaller panand you can layer it or serve it straight from the pan. The steps are unfussy and reliable, perfect for busy kitchens that still want something that tastes like a hug.

Ingredients

1 cup Guinness beer
1 cup unsweetened cocoa powder
1 3/4 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup mascarpone cheese
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C).
Grease and flour a 9×13 inch baking pan.
In a large bowl, combine the Guinness and cocoa powder.
In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the Guinness mixture to the dry ingredients.
Add the eggs to the batter.
Add the mascarpone to the batter.
Add the softened butter to the batter.
Add the vanilla extract to the batter.
Mix until well combined, stirring gently to avoid overmixing.
Pour the batter into the prepared pan and spread it evenly.
Bake for 35-40 minutes or until a toothpick comes out clean.
Let the cake cool completely before slicing and serving.

Serving ideas

When you serve the Guinness Chocolate Mascarpone Cake, keep it cozy and uncomplicated. A dusting of powdered sugar brightens the top, and a dollop of sweetened mascarpone or lightly whipped cream makes each bite go velvet-smooth. For an extra touch, spoon a simple raspberry compote alongside the slices; the tart berry cuts through the chocolate’s richness beautifully. Warm slices with a scoop of vanilla ice cream make a weeknight feel like a celebration. You can also cut the cake into bars for packed lunches or potlucksits sturdy crumb travels well and tastes even better the next day.

If you want something fancier, spread a thin layer of mascarpone frosting over the cooled cake and top with grated chocolate or toasted hazelnuts. The Guinness Chocolate Mascarpone Cake pairs nicely with strong coffee or nutty dessert wines if you’re setting a dessert table. Keep presentation relaxed: the rustic look suits the flavor, and family-style service matches the cake’s homey character. Whether you plate a generous square for company or cut small bites for a buffet, the cake’s deep cocoa notes and creamy mascarpone make it feel special without ceremony.

How to store it properly

Store the Guinness Chocolate Mascarpone Cake to keep it tender and flavorful. If you won’t frost it, wrap slices tightly in plastic wrap or keep them in an airtight container at room temperature for up to two days. If you use a mascarpone frosting or leave the cake out with a mascarpone dollop, refrigerate it and consume within three to four days to keep the dairy fresh. The mascarpone helps maintain moistness, but chilled cake firms and benefits from a short return to room temperature before serving so the texture loosens slightly.

For longer storage, freeze individual slices wrapped in plastic and then foil; they keep for up to two months. Thaw overnight in the refrigerator and bring to room temperature before serving. When you refrigerate, store in a container that keeps air out to prevent the cake from drying at the edges. Label containers with the date if you stash extras in the freezer. Proper storage keeps the Guinness Chocolate Mascarpone Cake tasting fresh and saves you the work of baking more oftensomething every busy cook appreciates.

Simple tips for success

A few small choices make the Guinness Chocolate Mascarpone Cake shine. First, use unsweetened, good-quality cocoa for the most chocolate punch; Dutch-process or natural cocoa will shift acidity slightly, but both work. Make sure butter and mascarpone are soft enough to blend smoothly; cold cheese will clump and leave pockets in the batter. Measure flour with a light scoop-and-level method to avoid a dry, heavy crumb. Mix just until the ingredients disappear into the batterovermixing develops gluten and gives a tougher cake.

Keep an eye on your oven; baking times vary, so start checking at the earlier end of the time range. A toothpick should come out with a few moist crumbs, not raw batter. Let the cake cool fully for the cleanest slices; warm cake can crumble when you cut it. If you want a glossy finish, sift a bit of powdered sugar over the top or lightly brush with a simple syrup for the extra-moisturizing touch. These small steps keep the Guinness Chocolate Mascarpone Cake reliably tender and flavorful every time.

Flavor variations

You can riff on the Guinness Chocolate Mascarpone Cake in a few simple ways. Fold a cup of chopped dark chocolate or chocolate chips into the batter for pockets of melted chocolate in every bite. Stir in a teaspoon of instant espresso powder with the Guinness for an amplified mocha note that plays nicely against the mascarpone. Swap half the granulated sugar for brown sugar to deepen the caramel undertone of the cake, or add a half cup of finely chopped toasted nuts for texture.

For a citrus lift, fold in a tablespoon of orange zest and pair with a light orange-mascarpone glaze on top. If you prefer a spiced profile, add a teaspoon of cinnamon and a pinch of cayenne for warmth that complements the stout. You can also layer the cake with fruitsliced pears or roasted plums make a grown-up pairing. Each variation keeps the core idea: rich chocolate, the tang of mascarpone, and the malty depth from the Guinness Chocolate Mascarpone Cake, but lets you tailor the finish to the season or your pantry.

Frequently asked questions

Q: Can I substitute another beer for the Guinness Chocolate Mascarpone Cake?
A: Yes. Use a dark stout or porter for similar roasted notes; lighter beers will change the flavor balance. A robust porter gives a comparable depth without overwhelming the chocolate. If you go with a lighter lager, expect a milder background characterthe cake will still bake fine, but it won’t have the same molasses-like richness.

Q: Can I make the Guinness Chocolate Mascarpone Cake ahead of time?
A: Absolutely. Bake it the day before and store it covered at room temperature if unfrosted, or refrigerated if you add a mascarpone topping. Baking ahead gives the flavors time to meld and often improves the overall taste. If you freeze, wrap slices tightly and thaw in the refrigerator overnight before serving.

Q: Do I have to use mascarpone? Can I use cream cheese instead?
A: You can swap cream cheese for mascarpone in a pinch, but mascarpone gives a silkier, less tangy finish. Cream cheese will add a firmer texture and a brighter tang; to mellow that, beat in a tablespoon of sour cream or a splash of heavy cream. Both options work, but the original, creamy note comes from mascarpone.

Q: How do I know when the cake is done without overbaking?
A: Start checking at 35 minutes. Insert a toothpick in the center; you want a few moist crumbs but not raw batter. The cake should spring back slightly when you gently press the top. If you overbake, the crumb will dry, so err on the side of a slightly underdone center that finishes as the cake rests.

Conclusion

This Guinness Chocolate Mascarpone Cake brings a grown-up chocolate flavor to an everyday, family-friendly dessertdeep, tender, and comfortably simple. For another take on chocolate paired with a creamy cheese frosting, I recommend this lovely Chocolate stout cake with mascarpone frosting, which offers a similar rich profile with a different assembly.

Guinness Chocolate Mascarpone Cake

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