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Chocolate Guinness cake recipe

Chocolate Guinness cake recipe

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Chocolate and Guinness is a match made in heaven - the malty stout brings out a fruity depth in cocoa which is then sweetened with the dark molasses flavour in brown sugar. This cake is super simple to make, a real show-stopper and perfectly paired with a light cream cheese frosting. See method

  • Serves 14
  • 25 mins to prepare and 45 mins to cook
  • 417 calories / serving

Ingredients

  • 250ml (8fl.oz) Guinness
  • 150g (5oz) butter
  • 75g cocoa powder
  • 300g (10oz) dark muscovado sugar
  • 100ml (3 ½fl.oz) vegetable oil
  • 2 eggs, beaten
  • 150ml (5fl.oz) natural yogurt
  • 2tsps vanilla extract
  • 250g (8oz) plain flour
  • 2tsp baking soda
  • ½tsp baking powder

For the frosting

  • 100g (3 1/2oz) icing sugar, sifted
  • 125g (4oz) unsalted butter
  • 300g (10oz) light cream cheese

Each serving contains

  • Energy

    1745kj
    417kcal     21%

  • Fat

    24g 35%

  • Saturates

    13g 64%

  • Sugars

    32g 35%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 46.1g Protein 6.2g Fibre 2.5g

Method

  1. Preheat the oven to Gas mark 4/180°C/Fan 160°C. Heat the Guinness and butter in a saucepan until the butter melts. Then whisk in the cocoa powder and sugar, making sure there are no clumps of sugar and stir through the vegetable oil. Leave to cool.
  2. Stir together the eggs, yogurt and vanilla. Tip the flour, baking soda and powder into a bowl. Pour in the Guinness mixture and stir together. Then gradually beat in the egg mixture until smooth.
  3. Butter and line the base of a 23cm springform cake tin with nonstick baking paper. Pour in the cake mixture and bake for 45mins or until a metal skewer inserted into the centre of the cake comes out clean. Leave in the tin for 5mins, then turn out onto a wire rack and leave to cool completely.

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  4. To make the frosting, beat together the sugar and butter until very smooth. Then drain any water from the cream cheese and beat into the butter, a tablespoon at a time, until it is light and fluffy. Spread over the cooled cake with a palette knife and serve.

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