Chocolate Guinness® cake

    1 hour

    Try our chocolate Guinness® cake with white chocolate frosting. This is really a winner with everyone and will definitely fill you full of Irish cheer :)

    9 people made this

    Serves: 10 

    • 125g butter
    • 250g light brown sugar
    • 175g plain flour
    • 75g cocoa powder
    • 1/2 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 3 medium eggs (fresh)
    • 250ml Guinness®
    • 200ml double cream
    • 200g white chocolate

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat your oven to 160 C / Gas 3. Prepare a 20cm push through cake tin by lining with greaseproof paper. Ensure the greaseproof paper comes over the top of the tin by 30mm to cook the cake evenly and stop the cake burning in the oven).
    2. Cream the butter and sugar with and electric mixer until creamy.
    3. Sift the dry ingredients into a separate bowl.
    4. Gradually add beaten egg, the flour mix and the Guinness® into the butter sugar mix until all have been added and the mix is smooth.
    5. Fill the lined cake tin with the mix and place in the centre of the oven for 45-55 minutes (or until a skewer comes out clean when pricked).
    6. Remove from oven and turn out onto a wire rack to cool.
    7. For the frosting, bring 1/2 of the cream to the boil and remove from the heat. Add the chocolate (chopped up) and leave to stand for 10 minutes until it has all melted. Stir well.
    8. Whip the remaining cream until thick and once the chocolate cream mix has cooled combine well.
    9. Chill for a further 15 minutes and then add to your cake (if cooled).
    10. Decorate with cocoa powder and chocolate plastic flowers.

    Make it healthier

    To make a healthier option, do not use the white chocolate frosting as the calories are pretty high! :)

    See it on my blog

    Check out our recipe on Chocolate Orange Soup!!!

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    Reviews in English (4)


    my son loves this cake total hit the Guinness makes it really moist and chocolaty  -  26 Aug 2015


    I was really super excited about using up all Gunniess I bought for recipes, but really didn't like how this turned out. I'm not a guinness drinker, so 1st the cake is super moist even after the toothpick test at 55 minutes. I let it cool for 3 hours before trying to use the icing/glaze on it. The icing/glaze that the submitter had on here, didn't turn out the way I thought or felt it should. I'm not sure if it was suppose to be frosting, icing or glaze. But it didn't thicken or take shape very well. And I didn't like it at all. So I made a batch of frosting to go on the cake and that's where it got bad. The frosting I've never had a problem with, holds nicely on any of the cakes I've ever made  -  22 Mar 2012


    I've made this cake several times and everyone loves it. A friend asked me to make her a smaller one and I have just used the same recipe but split it between 2 sandwich tins with deep cake tin liners. 160 fan for 45 mins.  -  12 Jun 2016