Guinness Chocolate Hot Pudding Cake

In the spirit of St. Patrick’s Day, we tweak a chocolate pudding dump cake to give it an extra kick!  Chocolate Pudding Cake is a one-pot cake that’s extremely easy to make. This recipe delivers a bubbling Guinness fudge sauce paired with a rich chocolate cake. Add a side serving of Irish cream whipped cream to help balance out the cake’s decadence. This dish is the perfect end to a feast on St. Patrick’s Day (March 17).



  • ¾ cup all-purpose flour
  • ¾ cup granulated sugar
  • 5 tablespoons cocoa powder
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk
  • ¼ cup (½ stick) unsalted butter, melted
  • 2 teaspoons pure vanilla extract

Pudding sauce:

  • ⅔ cup brown sugar, packed
  • ¼ cup cocoa powder
  • ⅓ cup and 2 tablespoons semisweet chocolate (chopped or chips)
  • Whole bottle of Guinness (11.2 ounces), very hot. In a small saucepot, heat over medium-low to medium heat, until stout comes to a boil. Stir with a rubber spatula to prevent burning. 

Irish whipped cream:

  • 1 cup heavy cream, cold
  • ¼ cup Irish cream liqueur, cold 
  • ¼-½ cup powdered sugar 
  • 2 teaspoons vanilla 
  • 2-5 drops of mint extract (optional)



  1. Preheat oven to 350 degrees.
  2. In a casserole dish, cast iron dish or large ramekin (at least 2 quarts), combine flour, white sugar, cocoa powder, baking powder and salt. 
  3. Add milk, melted butter and vanilla. Stir until fully incorporated.
  4. In a small bowl, combine brown sugar, cocoa powder and chocolate chips. Sprinkle evenly on top of the cake mixture. DO NOT MIX THIS IN. Pour hot Guinness on top. 
  5. Place in preheated oven and cook for 25-35 minutes. The top should appear cooked; bubbling is OK. If you use a large wide dish, and end up spreading the batter thin, consider reducing your cooking time. 
  6. Let sit for 10-15 minutes before serving warm, with whipped cream or ice cream. Be sure to scrape the sides for an ooey-gooey chocolate bite. 

Whipped cream:

  1. In a bowl, with a hand mixer or stand mixer, using the whisk attachment, whip heavy cream on medium speed, gradually increasing the speed after some time, until soft peaks form. About 4-5 minutes. 
  2. Add Irish cream a little at a time. Whip for an additional 2-3 minutes. 
  3. Reduce speed and slowly add powdered sugar, vanilla and mint extract.