Chocolate Guinness Cake

written by African Kaya 3rd February 2014


OOOH MYYYY GUINESS!!!!! Talk of a moist cake, talk of a flavourful cake, talk of a cake that surprises you… then this is exactly all these things. I tried this cake out of curiosity. I really wanted to know how cake would taste with Guinness in it. I must have tasted Guinness before because the only thought I have on it is that it’s disgusting but I really cannot remember what exactly it tastes like.

So the cake is super moist. It’s ALMOST melt in your mouth. I reckon if I used real chocolate it would have been melt in your mouth. It does have a slight tart taste which must be from the Guinness. I felt lazy when it was time to put icing on the cake so I did not ice mine, and my phone camera decided not to take a good pic so I felt I shouldn’t post my own pic, so I went to Google and stole one ? In the process of stealing (well, borrowing) I came across Nigella Lawsons recipe which sound a lot more interesting so I’ll try that next time.


Prep Time: 25 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 40 minutes


250g unsalted butter
250ml Guinness
75g cocoa, sifted
2 eggs
150ml sour cream (available in most supermarkets)
1 teaspoon vanilla bean paste
275g plain flour
2 teaspoons baking powder
350g caster sugar (available in supermarkets, if you do not have you grind normal granulated sugar using a spice grinder to make your own caster sugar)

For the Icing
300ml cream chese
65g mascarpone


  1. Preheat oven to 180 degrees C. Grease and line the base and sides of a 20cm round baking tin.
  2. Place the butter and Guinness in a saucepan over low heat and add the cocoa and stir continuously until the butter has melted and all the ingredients and well incorporated and smooth. Set aside to cool for 5-10 minutes.
  3. Beat the eggs, sour cream and vanilla in a large bowl with a wooden spoon. Add the melted butter mixture and stir to combine. Add the flour and baking powder, followed by the sugar. Spoon into prepared pan and bake for 1 hour and 15 minutes or until a skewer inserted into the centre of the cake comes out clean.
  4. Cool in the pan for 15 minutes, then turn out and cool completely on a wire rack.
  5. Make the Icing:
  6. Combine cream cheese and mascarpone in a bowl, whisk until softly whipped. Pile on top of the cake when ready


adapted from http://milk-and.blogspot.com.au/2012/08/guinness-chocolate-cake-with-creme.html

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