Chocolate Guinness Cake
A rich moist cake, which is dark in colour but light in texture. Traditionally a chocolate Guinness cake should be iced with a white chocolate topping, but this one has a dark chocolate ganache with a swoosh of Guinness in it. This works well as an Easter cake, though it’s good at any other time too.
About a year ago, I tasted a chocolate cake made with Guinness. It was actually on the occasion of my much loved grandmother’s funeral, but despite that, it was delicious. Ever since, I’ve been wanting to have a go at making one myself. I found a recipe for Chocolate Stout Cake in Green & Black’s, and had a go at making it for Easter Tea.
My chocolate Guinness cake didn’t quite go according to plan. This was because there was too much mixture to fit into my biggest cake pan. So I made it into a sandwich cake instead. I then had to think of some sort of filling and topping to use at rather short notice and with no shops open. Oops!
Luckily I managed to make a rather splendid chocolate ganache from butter rather than cream. A glug of Guinness gave it additional depth and flavour. Next time, I shall make a smaller quantity of cake batter so I can bake it as one cake. I’m also keen to try it with a white chocolate topping so as to imitate a frothy Guinness top.
Everyone enjoyed our Easter tea, including the chocolate Guinness cake – phew!
Other Bakes Made With Beer
- Black velvet cheesecake swirl brownies with stout caramel sauce
- Chocolate ale fruitcake
- Chocolate raisin & ale cake
- Triple chocolate ale brownies
Thanks for visiting Tin and Thyme. If you make this chocolate Guinness cake, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For further book reviews, follow me on Twitter, Facebook, Instagram or Pinterest.
Chocolate Guinness Cake – The Recipe
A rich moist chocolate cake flavoured with Guinness. It's dark in colour but light in texture. Makes a good alternative Easter cake, though delicious at any time.
- 8 oz unsalted butter - softened
- 12 oz soft brown sugar
- 4 large eggs (I used duck eggs)
- 6 oz wholemeal spelt flour
- 4 oz white spelt flour
- 2 oz cocoa powder
- 1/2 tsp baking powder
- 2 tsp bicarbonate of soda
- 4 oz dark chocolate (85%)
- 12 fl oz Guinness
- 5 oz dark chocolate (70%)
- 5 oz unsalted butter
- glug of Guinness
Set the oven to 180℃ (350℉, Gas 4).
Cream the butter and sugar well until it's light and fluffy. You can do this by hand or with a hand-held or stand mixer. I do it by hand.
Beat in the eggs, one by one. If the mixture looks as though it's going to curdle, add a little of the flour.
Sieve in half of the dry ingredients and stir until just incorporated.
Gently melt the chocolate in a bowl suspended over a pan of hot, but not boiling water. Leave to cool a little, then stir in to the cake batter.
Stir in the Guinness alternately with the remainder of the sieved dry ingredients until everything is just mixed.
Divide the mixture between two 2 23cm round silicone cake pans or lined tins and bake for about 50 mins. An inserted skewer shoudl come out clean (ish).
Whilst the cakes are cooling, melt the chocolate in the same way as before using the same bowl.
Stir in the butter, then add a good glug of Guinness and stir fast. When the mixture is thick enough use half to sandwich the two cakes together and half to ice the cake. Decorate as desired. I used little gold wrapped chocolate Easter eggs.