Home
Recipes
Chocolate Guinness cake

Chocolate stout cake on a cake stand

Chocolate Guinness cake

Name: Chocolate Guinness cake
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Yield: 12
Ingredients: 225g unsalted butter cubed, plus extra for the tin; 225ml Guinness; 100g cocoa powder; 375g caster sugar; 2 eggs; 150ml soured cream; 2 tsp vanilla paste; 275g plain flour; 2 tsp bicarbonate of soda; 250g full-fat soft cheese; 150g icing sugar; 1 tsp cornflour; 150ml double cream

Linzi Pucino

Save recipe

Serves 12

Easy

Prep: 5 mins

Cook: 3 hrs

A star rating of 4.5 out of 5.32 ratingsRate

loading...

Bake this cake with Guinness to enhance the flavour of the chocolate sponge. It's made with soured cream and finished with a creamy cheese frosting to add a tangy note

Nut-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Financiers

A star rating of 4.5 out of 5.2 ratings

BBQ s'mores

A star rating of 0 out of 5.0 ratings

Almond cake

A star rating of 4.9 out of 5.25 ratings

Ingredients

Nutrition

Units:

MetricUS

225g unsalted butter

cubed, plus extra for the tin
225ml Guinness
100g cocoa powder
375g caster sugar
2 eggs
150ml soured cream
2 tsp vanilla paste
275g plain flour
2 tsp bicarbonate of soda

For the topping

250g full-fat soft cheese
150g icing sugar
1 tsp cornflour
150ml double cream

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal592
fat33g
saturates20g
carbs65g
sugars46g
fibre2g
protein7g
salt0.67g

Method

step 1

Heat the oven to 180/160 fan/gas 4. Butter and line the bottom of a 23cm cake loose-bottomed cake tin.
step 2

Pour the Guinness into a saucepan and add the cubed butter. Bring to a gentle simmer, then turn down the heat and stir until the butter has melted. Remove from the heat.
step 3

Whisk in the cocoa powder and sugar until well combined. Beat the eggs in a jug with the soured cream and vanilla paste, then pour into the Guinness mix.
step 4

Finally, stir in the flour and bicarb. Pour the cake mix into the tin and bake for 50-60 mins. A skewer inserted into the middle of the cake should come out clean. If not put back in the oven and check again after 10 mins. Leave to cool in the tin.
step 5

Meanwhile, make the topping. Beat the soft cheese until soft, then beat in the icing sugar a spoonful at a time along with the cornflour. Whip the cream in a separate bowl to soft peaks, then stir into the cheese mix, one spoonful at a time. Spread the icing all over the cake, then slice to serve. Will keep chilled for up to a week.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.32 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now