The Village Tea Room’s Chocolate Guinness Cake

One of my favorite local restaurants is The Village TeaRoom in New Paltz, New York. Specializing in “elevated peasant food” made with the highest quality ingredients, The TeaRoom serves breakfast, lunch, and dinner in an incredibly warm and cozy atmosphere.

I contacted the owner, Agnes Devereaux, through Facebook a while back. I told her I loved the restaurant, and asked if she’d like to share a few of her delicious recipes with my readers. She was happy to do so, and these three posts were the result.

It recently occurred to me that even though I pop into the TeaRoom every now and then for lunch, the occasional treat, and tea (of course), Agnes and I had actually never met in person. So I messaged her on Facebook once more and asked if I could come in, chat with her, and take some photos of the restaurant to share on my blog. Happily, she obliged.

Agnes grew up in rural Ireland: her mom ran a traditional Irish inn that served three meals a day. While a few dishes like the Dingle Pie do reflect Agnes’ heritage, the menu is really quite eclectic in terms of the cultures represented. Many of the menu items change seasonally to allow specific foods to shine, and Agnes strives to incorporate as many ingredients from local farms as possible.

Agnes trained as a pastry chef and the desserts at The TeaRoom are truly incredible. The big, buttery Madelines and the Honey Bee Cake are two of my favorites…

…but in honor of St. Patrick’s Day, Agnes suggested I feature her Chocolate Guinness Cake.

Dark and dense, and served in a shallow pool of delectable Guinness Crème Anglaise, this is one pretty spectacular cake: a huge thanks goes to Agnes for sharing the recipe!

[cft format=0]

Print Recipe
No ratings yet

Recipe for Chocolate Guinness Cake with Stout Crème Anglaise

The optional glaze is a classic ganache made with Guinness instead of heavy cream. To make it, bring 6 ounces of Guinness to a simmer, then add 6 ounces of semi sweet chocolate chunks all at once and whisk until smooth. Allow to cool before pouring over the cake, then spread with an offset spatula to coat the cake evenly. When the glaze has hardened completely, you may dust it with powdered sugar, if desired.


For the Cake:

  • *1 cup Guinness Extra Stout
  • *3 ounces unsweetened cocoa powder Agnes recommends Valrhona, plus additional for dusting the cake pan
  • *8 ounces sweet butter Agnes recommends Cabot, softened
  • *8 ounces unbleached all-purpose flour Agnes recommends King Arthur
  • *10 ounces sugar
  • *2 1/2 teaspoons baking soda
  • *1/2 teaspoon salt
  • *5 eggs preferably organic and free-range
  • *2 tablespoon pure vanilla extract

For the Stout Crème Anglaise:

  • *½ Cup Guinness Extra Stout
  • *5 large egg yolks preferably organic and free-range
  • *½ cup light brown sugar
  • *pinch of Kosher salt
  • *¼ cup heavy cream preferably organic and not ultra-pasteurized
  • *1 teaspoon pure vanilla extract


For the Cake:

  • 1. Preheat oven to 350 degrees F. ( or 325 degrees F. for convection).
  • 2. Butter a classic bundt cake pan, then dust with cocoa powder.
  • 3. Heat the Guinness in a pan over low heat until the temperature of the liquid is about 100 degrees. Add the cocoa powder and whisk until it's well blended.
  • 4. In a stand mixer with a paddle attachment, beat the softened butter with the flour, sugar, baking soda, and salt for about 3 minutes.
  • 5. Add the Guinness/cocoa mixture and beat well.
  • 6. Combine eggs and vanilla together in a small bowl. Whisk briefly, then add to the batter.
  • 7. Pour the batter into the prepared pan and bake for 45 minutes – 50 in a conventional oven (40-45 in a convection oven) until a cake tester inserted into the cake comes out clean.

For the Stout Crème Anglaise:

  • 1. Bring beer just to a boil in a small heavy saucepan, then take off heat.
  • 2. Whisk together egg yolks, brown sugar and salt in a medium bowl.
  • 3. Add heavy cream and vanilla to the egg yolk mixture, whisking constantly, then add the hot beer.
  • 4. Return to the saucepan and cook over low-medium heat, stirring constantly with a wooden spoon until the custard thickens. Do not allow to boil.
  • 5. Serve slices of the cake atop spoonfuls of the crème anglaise.