Recipe: Heavenly Chocolate Guinness Cake

The best recipes are the ones that are shared. Passed down through the generations or on from friend to friend. If someone proceed’s a recipe with the phrase “My Grandma / Grandpa / Best Friend at Uni used to make this”, then you know you are in for a treat.

Which is exactly what we have for you this St. Patrick’s Day – a real treat. Shared by us with permission from our friends at Borough Kitchen, after it was previously shared with them by their dear friend Jesse. We are delighted to be able to bring you,  Jesse’s Heavenly Chocolate Guinnes Cake…


For the cake:

250ml Guinness
250g unsalted butter (cut into cubes)
100g dark chocolate
40g cocoa powder
350g golden caster sugar
70ml sour cream
70ml full-fat greek yoghurt
2 large eggs
1 tbsp vanilla extract
275g plain flour
2 1/2 tsp bicarbonate of soda

For the icing:

200g cream cheese or mascarpone
150g icing sugar
125ml double cream
1 tsp vanilla extract


For the cake:

– Preheat the oven to 180°C/ 160°C Fan/ Gas Mark 4 and line a 9 inch cake tin. A springform tin or tin with detachable base is perfect for this
– Pour the Guinness into a saucepan and place over a low heat, add the butter and chocolate and stir until melted
– Whisk the cocoa and sugar into the Guinness mix
– Stir the sour cream, yoghurt, eggs & vanilla together in a separate bowl and then pour into the Guinness mix
– Sift the flour and bicarbonate of soda into the mix and whisk together
– Pour the cake mix into the tin and bake for 40 minutes to an hour or until the sponge bounces back when you press it lightly. – – Leave it to cool completely in the tin and then turn onto a cooling rack

For the icing:

– Beat the cream cheese or mascarpone until smooth, sieve in the icing sugar and then beat them together.
– Add the cream and vanilla extract, beat again until it is easily spreadable and then ice the top of the cake.

Borough Kitchen’s verdict – “The beauty of this cake isn’t just in the luxuriously rich, jet black cake but also in the depth of flavour – with a hint of stout that isn’t overpowering but is a perfect contrast to the sweet chocolate. Great to make any time, it’s an ideal dessert to make for St. Patrick’s Day.”

We couldn’t agree more!




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