Irish Guinness and Chocolate Cake

    55 minutes

    Guinness and chocolate are a wonderful combination in general but this decadent cake it is the perfect balance.

    23 people made this

    Serves: 1 

    • Cake
    • 1 cup (250ml) Guinness
    • 250g butter
    • 100g dark chocolate, broken into pieces
    • 1 2/3 cups (400g) sugar
    • 2 eggs, medium
    • 115g sour cream or creme fraiche
    • 2 1/4 cups (280g) flour
    • 1 teaspoon bicarbonate soda
    • Chocolate Icing
    • 115g butter
    • 125g dark chocolate, broken into pieces
    • 75ml Guinness
    • 115g cream cheese, at room temperature
    • 1 teaspoon vanilla essence
    • 40g cocoa
    • 3 cups (500g) icing sugar, sifted

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Cake: Preheat oven to 180. Grease 2 round cake tins and dust with flour.
    2. Heat Guinesss, butter, chocolate and sugar in a water bath over low heat until the chocolate has melted.
    3. Allow to cool but not so much that the chocolate sets.
    4. Mix the eggs and sour cream into the chocolate mixture. Mix the flour and bicarbonate soda then fold into the batter. Stir well to avoid forming lumps.
    5. Pour half of dough into each prepared cake tin and bake in the preheated oven for about 35-50 minutes (depending on the size of the cake tin). Allow cakes to cool.
    6. Chocolate Icing: Melt the butter and chocolate with Guinness in a bain-marie and leave to cool.
    7. Mix the cream cheese, vanilla essence and cocoa together in a large bowl. Mix in a fifth of the icing sugar then add the chocolate mixture. Slowly add more icing sugar until the desired thickness is achieved.
    8. To Assemble: Spread the topping over one of the cake halves then sit the other one on top. Pour the covering over the whole cake.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (22)


    The cake is a 5 star cake. I had to knock the frosting down a bit tho, thus the 4 star rating. The only thing I changed was to make cupcakes, but other than that I made this cake EXACTLY as instructed, and I made the frosting EXACTLY as instructed. I'm NOT a beginner cook, and I've taken cake decorating classes before. The problem I had was w/ the frosting. It was the right consistency for a filling, but not for piping work. I ended up using the frosting to fill my cupcakes, but a different recipe to frost them. It's an amazing from scratch cake!  -  02 Aug 2011  (Review from Allrecipes USA and Canada)


    I seriously questioned the unusual execution of this recipe but I followed through and was rewarded with a rich and buttery, light chocolate cake. I was so hesitant to make the beer infused frosting that I played it safe and didn't. (Besides, I wanted a white frosting to show off the green and gold Packer colors for our big playoff game tonight!) But I will be the first to admit that this is so light chocolate that it would have been better with a rich chocolate frosting, even if the one included in this recipe isn't used. Recipe notes: I did use Guiness, ordinary table sugar rather than superfine, which really isn't necessary, and sour cream rather than the pricier creme fraiche.  -  12 Jan 2013  (Review from Allrecipes USA and Canada)


    This cake is yummy. The cake isn't very sweet but the icing brings the sweetness in. Loved the dark chocolate.  -  11 Mar 2012  (Review from Allrecipes USA and Canada)