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Chocolate and Guinness Cake Recipe

About this dish


  • 250ml Guinness
  • 250g butter
  • 80g cocoa powder
  • 400g caster sugar
  • 150ml sour cream
  • 2 large eggs
  • 1 tbsp.vanilla
  • 270g plain flour
  • 2 tsp. bicarbonate of soda
  • 75g toasted chopped hazelnuts (optional)

For the icing
300g cream cheese
150g icing sugar
125ml cream


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  1. Preheat the oven to 180°C CircoTherm.  Line 2 x 9 inch round cake tins with parchment paper.

  2. Pour the Guinness into a wide large saucepan, add the butter and heat until melted, remove from the heat.

  3. Add the cocoa powder and sugar into the butter.  Mix well.

  4. Beat the sour cream with the eggs and vanilla in a separate bowl and pour into the butter mixture.  Sieve the flour and bicarbonate of soda.  Fold in the chopped hazelnuts if using.  Mix until combined.

  5. Pour even amounts of the cake batter into each tin and place them n the oven for 45-55 minutes.

  6. Allow to cool in the cake tins for a few minutes before transferring to a cooling rack.

  7. Whip the cream cheese until smooth and sieve the icing sugar, combine until light and fluffy.  Add the cream and combine until smooth.

  8. Sandwich the two cakes together with the icing and spread the remaining icing on top of the cake.