Chocolate Guinness cake

Name: Chocolate Guinness cake
Yield: Serves 10
Cuisine: British recipes
Ingredients: 250g softened unsalted butter, plus extra for greasing; 200g soft dark brown sugar; 100g good-quality dark chocolate, melted; 2 large free-range eggs; 200ml Guinness; 275g self-raising flour; 30g cocoa powder; 1 tsp baking powder; 1 tsp bicarbonate of soda; For the icing; 200g tub cream cheese; 75g icing sugar; 1 tsp vanilla extract; 4 tbsp soured cream; 125g white chocolate, melted

Published: 31 Mar 11
Updated: 18 Mar 24

Test kitchen approved

There is nothing better than a big fat slice of chocolate cake. This recipe mixes rich dark chocolate with smooth velvety guinness. Perfect for grown-up chocolate lovers.

Or…our chocolate porter cake is very similar, and makes the perfect celebratory dessert at a dinner party or birthday.

Serves 10
Takes 15 minutes to make, 35-40 minutes to cook, plus cooling

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Ingredients

250g softened unsalted butter, plus extra for greasing
200g soft dark brown sugar
100g good-quality dark chocolate, melted
2 large free-range eggs
200ml Guinness
275g self-raising flour
30g cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda

For the icing

200g tub cream cheese
75g icing sugar
1 tsp vanilla extract
4 tbsp soured cream
125g white chocolate, melted

Method

Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 23cm loose-bottomed cake tin.
Beat the butter with the sugar until pale and fluffy – this may take around 5 minutes or so. Gradually beat in the melted chocolate until smooth, then beat in the eggs one at a time.
Gradually whisk in the Guinness. You will have a smooth batter at this point. Sift together the flour, cocoa powder, baking powder and bicarbonate of soda, then fold carefully into the chocolate mixture.
Pour into the tin and bake for 35-40 minutes until a skewer comes out clean. Leave to cool in the tin, then turn out onto a cake plate.
For the icing, beat the cream cheese, icing sugar and vanilla extract together until smooth, then mix in the soured cream and melted chocolate. Spread evenly over the cake and serve.

Recipe from April 2011 Issue

Nutrition

Nutrition: per serving

Calories: 455kcals
Fat: 33.9g (21g saturated)
Protein: 4g
Carbohydrates: 35.7g (33.4g sugars)
Fibre: trace
Salt: 0.6g

delicious. tips

Freeze the un-iced cake, wrapped well in baking paper, then cling film, for up to 3 months.

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