Chocolate & Guinness cake

Chocolate & Guinness cake

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Guiness Chocolate Cake


Like a smooth dark pint with a light and fluffy head, our chocolate and Guinness cake is a great (and slightly sweeter) way to celebrate St Patrick’s Day. Once you're done with the hard work, you can sit back and enjoy it with a beverage of your choice. 

Preparation time: 30 minutes

Cooking time: 45 minutes to one hour

Serves: 12


For the cake:

250ml Guinness (or other dark beer. Cola also works!)

250g butter

75g cocoa powder

400g caster sugar

150ml organic soured cream

2 RSPCA Assured eggs

1tbsp vanilla extract

275g plain flour

2½ tsp bicarbonate of soda


For the frosting:

300g organic cream cheese

150g icing sugar

2tsp cornflour

100ml organic double cream


Preheat the oven to 180°C/160°C fan, and grease a large springform tin. Make sure you line the tin with greaseproof paper as the mixture is heavy and could leak through the bottom.

Slice the butter block and add to a large, wide saucepan, then pour in the Guinness. Gently heat (don’t boil) until the butter has melted, then whisk in the cocoa powder and sugar.

Beat the soured cream with the eggs and vanilla extract in a separate bowl, and then pour the mixture into the saucepan. Whisk in the plain flour and bicarbonate of soda.

Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.

When the cake is cold, transfer it to a cake stand or a plate and leave whilst you make the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and cornflour and then beat to combine.

Beat in the double cream until you have a spreadable consistency, making sure not to over whisk.

Spread the icing on the top of the cake so that you get a frosting which resembles a frothy Guinness top!

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