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Chocolate Guinness Cake

8 slices
Easy
80 minutes
Perfect for those who appreciate a unique blend of flavours. Combine the taste of rich chocolate cake with the deep, malty notes of Guinness stout.
Make a moist chocolate cake flavoured with Guinness. With a white, fluffy buttercream decoration on top, this distinctive dessert even looks like a pint of Ireland’s most famous tipple.
Recipe Ingredients
How to Prepare
Tips
For a less sweet icing, spread the top of your cake with whipped cream or plain soft cheese. Alternatively, serve the cake warm as a dessert, un-iced, with chocolate sauce and pouring
cream.
 
You can also cook this cake as a loaf cake. Simply grease and line a 1kg (2lb 2oz) loaf tin, pour In the mixture and bake for about 50 minutes. Serve as above.
Tips
You can also cook this cake as a loaf cake. Simply grease and line a 1kg (2lb 2oz) loaf tin, pour In the mixture and bake for about 50 minutes. Serve as above.
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Recipe Ingredients

For the Cake
250 gLightly Salted Butter
250 mlGuinness®
230 gSelf-Raising Flour
100 gDr. Oetker Fine Dark Cocoa Powder
5 gDr. Oetker Bicarbonate of Soda (1tsp)
250 gCaster Sugar
150 mlWhole Milk
10 gDr. Oetker Madagascan Vanilla Paste (1tsp)
100 gDr. Oetker 72% Extra Dark Chocolate (Broken into small pieces)
2Medium Eggs
To Decorate
200 gFull Fat Cream Cheese
100 gUnsalted butter
100 gIcing Sugar
1 tspDr. Oetker Madagascan Vanilla Extract

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Picture - Dr. Oetker Fine Dark Cocoa Powder
Picture - Dr. Oetker Bicarbonate of Soda (1tsp)
Picture - Dr. Oetker Madagascan Vanilla Paste (1tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract
1

Chocolate Guinness Cake

Preheat the oven to 180˚C (160˚C fan oven, 350˚F, Gas Mark 4). Grease and line a deep 20cm (8inch) round cake tin. Put the butter and Guinness® in a saucepan and heat very gently, without boiling, until melted. Remove from the heat and cool for 10 minutes.

2

Sieve the flour, Cocoa Powder and Bicarbonate of Soda into a bowl. Stir in the sugar and Chocolate pieces. Make a well in the centre. 

3

Mix the egg, milk and Vanilla Extract together and pour into the dry ingredients along with the Guinness® mixture. Mix well to form a smooth, thick batter.

4

Pour into the prepared tin and bake in the oven for about 55 minutes until risen and just firm to the touch – a skewer inserted into the centre of the cake should come out clean. Cool for 10 minutes then turn on to a wire rack to cool completely.

5

To Decorate

Pop the butter and icing sugar into a large bowl and beat together using an electric hand whisk or freestanding mixer with the beater attachment, until smooth and combined – make sure there are no lumps of butter. Pop in the Vanilla Extract and cream cheese and beat together until you have a lovely light and fluffy buttercream. 

6

To decorate, spread the Cream Cheese Style Icing thickly on top of the cake. Smooth the edge by drawing a palette knife around the top to make the icing in-line with the side of the cake, like the head on a pint of Guinness®. Your cake is now ready to serve and enjoy!

Tips

  • For a less sweet icing, spread the top of your cake with whipped cream or plain soft cheese. Alternatively, serve the cake warm as a dessert, un-iced, with chocolate sauce and pouring
    cream.
     
    You can also cook this cake as a loaf cake. Simply grease and line a 1kg (2lb 2oz) loaf tin, pour In the mixture and bake for about 50 minutes. Serve as above.
  • You can also cook this cake as a loaf cake. Simply grease and line a 1kg (2lb 2oz) loaf tin, pour In the mixture and bake for about 50 minutes. Serve as above.