Chocolate Guinness Cake!!! Need I Say More?

This Guinness chocolate cake will have your mouth watering before you get it out of the oven.  I always enjoy watching a video so that I can see if there are any techniques that I am not familiar with.  Donal Skehan uses metric measurements, but I have included the American conversions. Enjoy!!


150ml (3/5 cup) Guinness

250g (2 cups) plain flour

2 tsp baking soda

100g (3.6 ounces)cocoa powder

375g (1 and 3/4 cups) caster sugar (slightly finer baking sugar)

3 large free-range eggs

1 tbsp vanilla extract

150ml (2/3 cup)sour cream

For the frosting:

200g (7 ounces)good-quality white chocolate

125g (1/2 cup plus tablespoon) butter, at room temperature

225g cream cheese

225g (1 3/4 cup)icing(powder) sugar, sifted


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.

Source: Donal Skehan on YouTube and

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