on Apr 14, 2016 in Cakes

If you are a fan of decadent treats, this Chocolate Guinness Cake is the dessert for you! It is dense and fudgey and has a fantastic malty flavour which comes from the addition of the stout and is topped with a creamy white chocolate cream cheese frosting which resembles a pint of Guinness! I found that it tasted better the next day and even better the following day. The flavour develops with time so make sure you make it at least a day before you need it. I didn’t put any icing on mine as my hubby is DF and it still tasted gorgeous and was plenty sweet  without.  No man would be ashamed to accept this as a birthday cake. Lol!



Butter or margarine plus extra for greasing  300g/10 oz.

Guinness or other brown beer  150ml/5 fluid oz.

Plain flour  250g/9oz.

Baking soda  2 tsp

Cocoa powder  100g/3.5oz.

Caster sugar  375g/13oz.

Eggs large  

Vanilla extract  1 tbsp

Sour cream  150ml/5 fluid oz.

For the frosting:

White chocolate, good quality  200g/7oz.

Butter, at room temperature  125g/4.5oz.

Cream cheese  225g/8oz.

Icing sugar, sifted  225g/8oz.


Preheat the oven to 180°C/350°F/ Gas Mark 4,

Grease a 23cm/ 9 inch cake tin with a removable base and line with a disc of parchment paper.

Melt the butter in a saucepan and then

Whisk in the cocoa powder and Guinness.

Remove from the heat and set aside.

Combine the flour, baking soda and sugar in a large mixing bowl.

Make a well with the back of a spoon in these dry ingredients and pour in the melted butter mixture along with the eggs, sour cream and vanilla extract.

Pour cake mixture into the prepared cake tin

Place in the oven for 1 hour or until a skewer inserted comes out completely clean.

To make the frosting,

Melt the chocolate in a bowl placed on top of a saucepan filled with a little water boiling over a low heat.

Remove from the heat to cool for about 10 minutes.

Beat the butter and cream cheese in a bowl until fluffy and combined.

Mix through the melted white chocolate and then gradually

Beat in the icing sugar until you have a smooth, spreadable mixture.

To assemble the cake, place it on a cake stand and spread the top with frosting.

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