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Nutrition Facts
Serving Size 1 (432g) Recipe makes 9 servings
Calories 625
Calories from Fat 234		(37%)
Amount Per Serving		%DV
	Total Fat 26.1g	40%
	Saturated Fat 14.8g	74%
	Monounsaturated Fat 7.0g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 82mg		27%
Sodium 231mg		9%
Potassium 454mg		12%
Total Carbohydrate 77.6g		25%
	Dietary Fiber 5.1g	20%
	Sugars 43.1g
Protein 8.3g		16%
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St. Patricks Day

Erin Harris

Guinness Cake

Recipe #18121 | 1½ hours | 35 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: Mille® ™
Jan 25, 2002

Beer - it's not just for drinking any more!

SERVES 9 , 1 cake (change servings and units)

Ingredients

4 ounces unsalted butter
10 ounces dark brown sugar
2 medium eggs, beaten
6 ounces plain flour
1/4 teaspoon baking powder
1 teaspoon baking soda
7 fluid ounces Guinness stout (or other Irish stout)
2 ounces cocoa powder

Icing ingredients

4 ounces chocolate
2 tablespoons Guinness stout
2 ounces butter
4 ounces icing sugar, sifted
1 ounce walnuts, finely chopped

Directions

1
To make the cake-----------.
2
Grease and line two 8-inch cake pans, and preheat the oven to 350F degrees.
3
Cream butter and sugar together.
4
Gradually beat in the eggs.
5
Sift the flour, baking powder and baking soda into a separate bowl.
6
Stir Guinness into cocoa.
7
Carefully fold in alternate quantities of flour and cocoa to butter/sugar mixture.
8
Spread mixture into pans and bake for 30-35 minutes.
9
Leave to cool in pans for 5 minutes before turning out.
10
To make the icing---------.
11
Melt chocolate with Guinness, and then beat in butter and leave to cool a little before beating in icing sugar.
12
Remove ¼ of icing and stir in chopped walnuts.
13
When icing has cooled to a spreadable consistency, sandwich cake with walnut icing and use rest for top and sides.
14
Decorate with walnut halves and grated chocolate.

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Featured Reviews for This Recipe

From: StickyToffee

On Jul 28, 2009

I only had enough Guinness left (from a different recipe) for half this recipe — one layer. The cake was tasty, light and not too sweet. I melted the butter and chocolate for the icing, spreading it while it was still warm and it just covered the layer. In the future, I would bake this half-recipe in a loaf pan, adjusting the baking time, so the icing would form a slightly thicker layer.

0 people found this review helpful

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From: Chef #917414

On Aug 11, 2008

The guiness in this recipe complimented the chocolate perfectly, i am not a big chocolate cake eater but i found it not sickly as some chocolate cakes tend to be.my family loved it so much i had to make two in the same week, a really moist scrummy cake great for any occasion!

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From: Amber Dawn

On Feb 26, 2002

I had some trouble with the icing as well. Took Sharlene's advice and used some cream to get the right consistency. Overall, the cake turned out nicely. I had some mixed reviews... my guy friends loved it and my girlfriends thought it was too bitter.

9 people found this review helpful

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From: Sharlene~W

On Feb 4, 2002

My husband is a fan of dark chocolate and absolutely raved about this cake. I had to get out the scale to make it and I am used to measuring in cups not ounces, but it went together nicely. I never could get the chocolate to reach the right consistency. It seemed to seize up and never melt with the Guinness, so I added a few teaspoons of cream to thin it and it was fine. Overall an excellent cake with a rich taste--what you would expect from an expensive bakery.

9 people found this review helpful

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Read all 21 reviews