My brother requests this every March. It takes just 3 ingredients to make the richest stout-infused cake

This slow cooker 3-ingredient Guinness chocolate cake is the kind of dessert my brother asks for every March, right around St. Patrick’s Day. It’s deeply chocolatey, infused with the malty richness of stout, and it all happens with almost no effort and just three simple ingredients. You mix everything right in one bowl, pour it into a greased slow cooker, and let it bake into a moist, fudgy cake that smells like a cozy pub and a bakery had a baby. It’s perfect for busy weeknights, potlucks, or when you want something special without turning on the oven.

Serve this cake warm right out of the slow cooker, dusted with a light shower of powdered sugar so it looks as pretty as it tastes. A scoop of vanilla ice cream or a dollop of whipped cream melts into the warm, fudgy cake and makes it feel restaurant-worthy. For adults, a small glass of the leftover Guinness or a cup of strong coffee pairs nicely with the deep chocolate flavor. For kids or non-drinkers, offer cold milk or hot cocoa alongside. You can even scoop the cake into bowls family-style and let everyone add their own toppings at the table.

Servings: 8

1 box (15.25–18.25 oz) chocolate fudge cake mix

Spray the inside of a 5- to 6-quart slow cooker generously with nonstick cooking spray, or rub it well with softened butter. This helps the cake release and keeps the edges from sticking.

In a large mixing bowl, add the dry chocolate fudge cake mix. Slowly pour in the Guinness stout, stirring gently with a spatula or wooden spoon. The batter will foam a bit at first from the beer; keep stirring until it becomes smooth and thick with no dry pockets of mix.

Fold in the semisweet chocolate chips just until they are evenly distributed throughout the batter. This is what gives you those extra fudgy, melty pockets in the finished cake.

Pour the batter into the prepared slow cooker and spread it into an even layer with your spatula, making sure it reaches all the edges for even cooking.

Cover the slow cooker with its lid. For extra heat retention, you can lay a clean kitchen towel or a couple of paper towels over the top before placing the lid on, to catch excess moisture and keep the cake surface from getting too wet.

Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours. Start checking toward the earlier time mark: the cake is done when the edges are set, the top looks matte with a slight sheen, and a toothpick inserted into the center comes out with moist crumbs but not wet batter. The center may look a little soft and fudgy—this is what makes it so rich.

Once done, turn off the slow cooker and remove the lid. Let the cake sit uncovered in the warm cooker for about 15–20 minutes. This helps it set up a bit while still staying steamy and moist inside.

Right before serving, lightly dust the top of the cake with powdered sugar for a pretty contrast against the dark, stout-infused surface. Use a large spoon to scoop the warm cake directly from the slow cooker into bowls, making sure to dig down so everyone gets some of the dense, fudgy center.

Serve warm and enjoy the rich chocolate and Guinness flavor. Store any leftovers, once cooled, in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave before serving.

For a milder stout flavor, you can replace 1/2 cup of the Guinness with water or brewed coffee, which still keeps the cake moist but softens the beer taste for picky eaters. If you’re serving kids or avoiding alcohol, use a rich cola or root beer in place of the Guinness; it won’t taste exactly the same, but it gives a fun, sweet twist and still bakes up moist. To lean into the St. Patrick’s Day theme, top each serving with a scoop of mint chocolate chip ice cream or a drizzle of chocolate syrup tinted with a drop of green food coloring. For a denser, almost brownie-like texture, reduce the Guinness to 1 1/4 cups and add an extra small handful of chocolate chips. You can also line the bottom of the slow cooker with a parchment circle if you’d like to lift the cake out in larger pieces instead of scooping. If your slow cooker runs hot, start checking 20–30 minutes early so the edges don’t overcook. This is a very forgiving recipe, so don’t stress—if it cooks a little longer, it just turns into an extra-fudgy, spoonable cake that’s still a hit at the table.