Guinness Cake

Guinness chocolate cake with whiskey cream cheese icing by Caitriona Barron

Ingredients

Dark Chocolate Guinness Cake

  • 250 ml Guinness or any good stout
  • 250 g Butter
  • 100 g Cocoa Powder (
  • 400 g Caster
  • 140 ml Greek yogurt
  • 2 Eggs
  • 1 Tbsp Vanilla Extract
  • 250 g Plain flour
  • 2 tsp baking soda

 

Whiskey Cream Cheese Icing

  • 600 g Sifted icing sugar
  • 100 g Butter at room temp
  • 250 g Cream Cheese at room temp
  • 4 Tbs Whiskey To taste

 

 

Instructions

Dark Chocolate Guinness Cake

  • Preheat oven 180 and butter and line a 23cm (9″) springform tin.
  • Melt the butter into the Guinness in a saucepan over low heat.
  • Whisk in the cocoa and sugar and take the saucepan off the heat.
  • Beat the Greek yogurt with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture.
  • Whisk in the flour and baking soda until combined.
  • Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.
  • Leave to cool completely in the tin it may sink in the middle as it’s a very moist cake

 

Whiskey Cream Cheese Icing

  • Cream the butter and icing sugar together until well mixed.
  • Add the cream cheese in cubes slowly until incorporated.
  • Add in whiskey and check taste Continue mixing for 5 minutes until the icing is light and fluffy.
  • Dollop lashings of the icing onto the top of the cake to recreate the look of a glass of Guinness. Enjoy and happy St. Patrick’s day