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desserts-baking

Chocolate Guinness Cake 

Chocolate and booze! What's not to love?

90 10
Chocolate Guinness Cake  | DonalSkehan.com, Chocolate and booze! What's not to love?

desserts-baking

Chocolate Guinness Cake 

Chocolate and booze! What's not to love?

Tuesday, March 10, 2015

For the sponge:

300g butter plus extra for greasing

150ml Guinness

250g plain flour

2 tsp baking soda

100g cocoa powder

375g caster sugar

3 large free-range eggs

1 tbsp vanilla extract

150ml sour cream

For the frosting:

200g good-quality white chocolate

125g butter, at room temperature

225g cream cheese

225g icing sugar, sifted

 

23cm/9 inch cake tin

Parchment paper

Large mixing bowl

Medium mixing bowl x 2

Small saucepan x 2

90 mins
Serves 10

If you are a fan of decadent treats, this Chocolate Guinness Cake is the dessert for you! The dense and fudgy sponge has an intense malty flavour which comes from the addition of the stout and is topped with a creamy, white chocolate, cream cheese frosting which some say helps the finished cake resemble a pint of Guinness!

Preheat the oven to 180°C/350°F/ Gas Mark 4, grease a 23cm/ 9 inch cake tin with a removable base and line with a disc of parchment paper. Melt the butter in a saucepan and then whisk in the cocoa powder and Guinness. Remove from the heat and set aside.
In a large mixing bowl combine the flour, baking soda and sugar. Make a well with the back of a spoon and pour in the melted butter mixture along with the eggs, sour cream and vanilla extract. Pour into the prepared cake tin and place in the oven for 1 hour or until a skewer inserted comes out completely clean. When the cake is baking, make the cream cheese frosting.
To make the frosting, melt the chocolate in a bowl placed on top of a saucepan filled with a little water boiling over a low heat. Remove from the heat to cool for about 10 minutes. Place the butter and cream cheese in a bowl and beat until fluffy and combined. Mix through the melted white chocolate and then gradually sift and beat in the icing sugar until you have a smooth, spreadable mixture. To assemble the cake, place it on a cake stand and spread with frosting.
90 mins
Serves 10

Ingredients

For the sponge:

300g butter plus extra for greasing

150ml Guinness

250g plain flour

2 tsp baking soda

100g cocoa powder

375g caster sugar

3 large free-range eggs

1 tbsp vanilla extract

150ml sour cream

For the frosting:

200g good-quality white chocolate

125g butter, at room temperature

225g cream cheese

225g icing sugar, sifted

 

You'll Need

23cm/9 inch cake tin

Parchment paper

Large mixing bowl

Medium mixing bowl x 2

Small saucepan x 2

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  • Krystal

    Can you forego the sour cream and icing sugar, or can it be substituted with something else?

    • Not really with this recipe I’m afraid. You could probably try natural yoghurt instead of sour cream but you need the icing sugar! :)

      • Maria Breslin

        hi, how long will this cake fresh for if I make today? Will it last till Saturday?

      • Malvin

        What can I substitute Guinness??

        • Any stout will do but if you don’t want to add alcohol, I’d say go with a different chocolate cake recipe as it won’t be the same without it. Try this one: http://www.donalskehan.com/2013/04/gold-dust-chocolate-cake/

        • Olivia

          Hi, here in Germany we also have alcohol free malt ‘beer’ (brands like Karamalz and Vitamalz) that might work. It will give the cake that yummy malty flavour, but you might need to adjust the amount of sugar in the cake as the malt ‘beer’ is already pretty sweet :-)

  • Maria Breslin

    hi how long will this cake stay fresh for? making it today will it last till Saturday? thanks

    • Should be fine until Sunday. You could always keep the cake wrapped in foil and frost it on Sunday. Would probably keep better. :)

  • Malvin

    What can I substituted Guinness??

  • John

    Is there a step missing?
    After you’ve poured in the melted butter mixture along with the eggs, sour cream and vanilla extract, do you fold or beat or whisk the mixture?

    Thanks :)

  • Beanienva

    This really looks fabulous! Could you possibly note the US measurements & temps? Thanks!

  • Claire F

    DONAL I LOVE YOU. Just made this and it is absolute perfection. :’)

  • Annie Muñoz

    Can use the bater in cupcakes instead in a cake?

  • Melody Leckie

    Just saw you on the Today Show and on K & H and loved your segments! I would like to make the chocolate Guinness cake. Would you consider also including the US measurements and temps for your recipes? I am looking forward to browsing your recipes and youtube channel. Thank you!

  • Javier Gallardo

    I did it yesterday, and it was gorgeous. Everybody love it.

  • Sarah Clippinger

    Made this yesterday and my friends and family loved it, thank you so much!! Do you have any tips for preventing the cake from sinking in the center?

    • It can be down to oven temp or placement or even opening the oven for a sneak peak… Glad you liked it though! :)

  • Cathy

    Made this for St Patrick’s Day here in Oz and it was a massive hit,gorgeous velvety cake and the icing was to die for,will be making it for Easter with bunnies on top…..

  • Tanya

    Hi, Donal:)
    Those desserts you do, which one do you think is the easiest and best to eat?
    I hope you can give me an answer, because I need your answer to finish my homework.
    Thank you for helping me.

    • Rocky road is nice and simple and very tasty! Hope that helps! :)

  • Hannah Moffat

    I’ve just made this cake but I’ve had to cut all the sides off because the edges we burnt but the center was raw! How do you solve this?

    • Oh sorry to hear that. Very strange. Sounds like it could be an oven temp issue. Cooking times can really vary from oven to oven. Did you use the correct sized tin etc. That can also make a big difference to cooking times. Hope that helps! :)

  • Misimi Ogunseye

    Hi Donal Can I reduce the sugar quantity? Will it affect d taste? Am guessing cos the Guinness is bitter more sugar is needed but I will dont want it overly sweet. Thank you

    • You could give it a go but I have’t tested it so I’m not sure. Can’t see why it wouldn’t work though. :)

  • Great to hear!

  • Martha Rivera Descamps

    Hi Donal, will be my first time to make this cake, Im sure is a wonderful cake. I live in Spain, Granada and is not easy to find few products but I was loky and I faund the Guinnes Bear. I will let You know if is realy good as yours. Thank you for explein bery clear and easy. Martha from Spain.

  • Martha Rivera Descamps

    Very clear

  • Ivan Beng Ho

    Thanks Donald for the recipe.I love it to bits.

  • Nuala Butler

    Can this be made in advance and frozen? Trying to get ahead for St. Patrick’s Day!

    • Should be ok but leave it un-iced if freezing and ice when ready to serve.