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Chocolate Guinness Cake

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This bake is smooth, moist and rich in flavour… Want to know what it tastes like? Think gingerbread without the spices!

8 slices

Easy 80 Minutes



For the recipe  Chocolate Guinness Cake

For the Cake:

250 g Lightly Salted Butter
250 ml Guinness®
230 g Self-Raising Flour
100 g Dr. Oetker Fine Dark Cocoa Powder
5 g Dr. Oetker Bicarbonate of Soda (1tsp)
250 g Caster Sugar
150 ml Whole Milk
10 g Dr. Oetker Madagascan Vanilla Paste (1tsp)
100 g Dr. Oetker 72% Extra Dark Chocolate (Broken into small pieces)
2 Medium Eggs

To Decorate:

400 g Dr. Oetker Cream Cheese Style Icing




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.


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. 


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.


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.


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!

Nutritional Information for the recipe Chocolate Guinness Cake

Per Serving Per 100 g / ml
Energy 3458 kJ
826 kcal
1491 kJ
356 kcal
Fat 43.76 g 18.86 g
Carbohydrate 94.55 g 40.75 g
Protein 9.16 g 3.95 g