Recipe | St Patrick's Day Chocolate Guinness Cake

Ever the one to stick to a theme, with St Patrick's Day coming up I couldn't resist but make a Chocolate Guinness Cake! I restrained myself from buying confetti consisting of four leaf clovers and leprechauns! I'm actually away to Prague on St Patrick's Day, as it's already sort of a stag do city, I'm hoping they're not out in their masses! 

So onto the cake! The Guinness element isn't as half as scary as it sounds, the Guinness just adds a nice kind of caramelised nutty flavour, it's a bit different! I've found that as this mix is quite runny it keeps its moisture really well, sometimes I think that chocolate cakes can be a bit on the dry side. The cream cheese icing is also really nice, my mam doesn't normally like cream cheese icing but loved this one, it's super light and tastes like a yummy cheesecake! 

Ingredients - 

For the cake - 

250ml Guinness
250g unsalted butter
80g cocoa powder
400g caster sugar
2 eggs
1 tsp vanilla essence
140ml buttermilk
280g plain flour
2 tsp bicarbonate of soda
½ tsp baking powder

For the icing - 

50g unsalted butter, softened
300g icing sugar
125g full-fat cream cheese
Cocoa powder, for dusting (optional)

Method -

1. Preheat the oven to 170°C (325°F)/gas mark 3, then line the base of a 23cm springform cake tin with baking parchment.

2. Pour the Guinness into a saucepan, add the butter and gently heat until it has melted. Remove the pan from the heat and stir the cocoa powder and sugar into the warm liquid. Mix together the eggs, vanilla essence and buttermilk by hand in a jug or bowl, and then add this to the mixture in the pan.

3. Mix together the remaining sponge ingredients into a large bowl or into the bowl of a freestanding electric mixer. Using the mixer with the paddle attachment or a hand-held electric whisk, set on a low speed, pour in the contents of the pan. Scrape down the sides of the bowl and continue to mix thoroughly until all the ingredients are incorporated.

4. Pour the batter into the prepared cake tin and bake for approximately 45 minutes or until the sponge bounces back when lightly pressed and a skewer inserted into the middle of the cake comes out clean. Set aside to cool, and then remove from the tin on to a wire rack, making sure the cake is cold to the touch before you frost it.

5. Mix the butter and icing sugar together until there are no large lumps of butter and it is fully combined with the sugar in a sandy mixture. Add the cream cheese and beat until the frosting is light and fluffy.

6. Top the cake generously with the cream cheese frosting. The cake can be decorated with a light dusting of cocoa powder.



  1. Looks delicious! I love a really gooey chocolate cake, nothing worse than dry cake. Have a lovely time in Prague.

  2. Yum yum! I'm not a fan of Guinness but I'd give the cake a try :)

  3. Oooh lovely photos of a delicious looking cake! I made Guinness Cake a while ago from a Nigella recipe and my husband absolutely adored it... you've reminded me I must do it again and soon!


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