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Guinness Cake

SORTED Food's Guinness cake with stout icing for St. Patrick's Day

Chef notes

Excusing the stereotyping that may or may not occur in this particular episode we can promise that the cake is divine! Rich, heavy chocolate cake with a hint of Guinness and a gorgeous Guinness frosting that'll have you running for the end of the rainbow!


  • 3 ounces (75g) salted butter
  • 1/2 cup (125g) Guinness
  • 3/4 cup (150g) dark brown sugar
  • 1/4 cup (50ml) sunflower oil
  • 3/8 cup (40g) cocoa powder
  • 1 large egg, beaten
  • 1/3 cup (75ml) natural plain yogurt
  • 1 cup (125g) self-rising flour
  • 1 teaspoon baking powder
  • 2/3 cup (150g) cream cheese
  • 1 cup (200g) icing sugar
  • 2 tablespoons (25ml) Guinness



Preheat the oven to 350°F (180°C).


Melt the Butter and Guinness: Melt the butter in a pan along with the Guinness. Beat in the brown sugar, sunflower oil and cocoa powder until smooth and lump free.


Finish the Cake Mixture: Mix the eggs with the yogurt in another bowl. Whisk in the chocolate and Guinness mixture. Fold in the flour and baking powder.


Divide and Bake: Divide between 4 half pint Guinness glasses so they are three-quarters full, allowing for a rise and frosting. Bake for 40 minutes until risen and cooked through (test with a skewer in the center of each). Allow to cool fully.


Level the Cake: Level off the top of the cake where it may have risen unevenly and blitz the cake pieces up to a crumb and wedge back into the gaps in the glass.


Make the Frosting: Dump all the frosting ingredients (cream cheese, icing sugar and 25 ml Guiness) into a bowl and beat until smooth and fluffy. Spoon the frosting onto the top of each cake to look like head on a pint. Garnish with a shamrock made from fondant icing or mint leaves.