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Chocolate Guinness Cake

Preparation time, 1 hour. Cooking time, 1 hour.

Ingredients Yields Serves 12

  • 250 ml Guinness
  • 140 grams butter
  • 2 eggs
  • 3/4 cup sour cream or greek yoghurt
  • 2 teaspoons vanilla essence
  • 2 cups granulated sugar
  • 1/2 cup cocoa powder
  • 2 cups flour
  • 2 1/2 teaspoons baking soda
  • 1/3 cup cream
  • 120 grams dark chocolate
  • 1 tablespoon butter
  • 1 teaspoon Irish cream (Baileys)
  • 50 grams butter
  • 3 tablespoons Irish Cream (Baileys)
  • 2 - 3 cups Icing Sugar


Preheat the oven to 175C and grease and line a large round cake tin.

Put the guinness and 140 grams butter into a saucepan. Heat until the butter is melted then remove from heat. Whisk in the granulated sugar and cocoa powder.
In a separate bowl whisk the sour cream and eggs together. Add the vanilla essence and stir in the guinness and butter. Lastly add the flour and baking soda and mix until smooth.

Pour the batter into your lined cake tin and bake for 45 to 60 minutes or until cooked through. Cool in the tin on a cooling rack.
Once cooled carefully remove from the tin and peel off the baking paper – the cake is very soft.

To make the ganache, heat the cream in a saucepan until steaming. Remove from the heat and add the roughly chopped chocolate. Leave to sit for 5 mins then stir until a smooth glossy sauce forms. Stir in the butter and 1 teaspoon of baileys. Let the ganache cool to a thick pouring consistency before pouring into the top of the cake. Refrigerate to set the ganache.

To make the baileys frosting, combine the 50 grams of butter with 3 tablespoons of Baileys in a mixing bowl. Add 2 cups of icing sugar and mix until smooth and combined. Add more icing sugar until a thick spreadable frosting is formed. Ice the cake overtop of the ganache.

Cake adapted from here: Frosting and ganache adapted from here: