Chocolate and Guinness cake with frosting

This grown-up bake is rich, dark and delicious. A lovely way to celebrate St Patrick’s Day, adding Guinness to the classic chocolate sponge gives it extra punch.

Follow the steps below for the perfect stout-spiked cake, then finish off with shiny white sour-cream icing for the full Guinness effect. Cheers!

INGREDIENTS

100g unsalted butter, plus extra for greasing

75g dark chocolate (70% cocoa solids)

200ml Guinness, plus extra for the icing

200g plain flour

20g cocoa powder

1 teaspoon baking powder

2 large free-range eggs

200g golden caster sugar

SOUR CREAM ICING

3 tablespoons sour cream

200g icing sugar

METHOD

  1. Cube the butter and chop the chocolateImage of butter and chocolate being cubbed
  2. Put the butter and chocolate in a heatproof bowl over a pan of simmering water and allow to melt. Remove from the heat and let it cool to room temperature.Image of chocolate and butter being melted in a bowl
  3. Stir in the Guinness – don’t worry if it seizes or splits, it’ll come back together when mixed with the other ingredients.Image of Guinness being poured into melted chocolate and butter
  4. Preheat the oven to 180°C/350°F/gas 4. Grease a 23cm cake tin with butter. Image of cake tin being greased with butter
  5. In a medium bowl, mix the flour, cocoa and baking powder until combined. Image of flour, cocoa and baking powder being mixed in a bowl
  6. In another bowl beat the eggs and sugar for about 3 minutes with an electric mixer until fluffy.Image of eggs and sugar being beaten in a bowl
  7. Beat half the chocolate mixture into the eggs until combined. Add half the flour, then combine again. Repeat with the remaining flour and chocolate.Image of chocolate mixture being mixed in with egg mixture and flour
  8. Pour the mixture into the tin and bake for 40 to 45 minutes, or until a skewer comes out clean. If the top is colouring too much after 30 minutes, cover it with tin foil.Image of mixture being poured into a cake tin
  9. Take the cake out of the oven, cool in the tin for 10 minutes, then transfer to a wire rack.
  10. For the icing, beat together the sour cream and icing sugar until smooth, then stir in 2 tablespoons of Guinness. If it becomes too loose, add more icing sugar. Spread over the cooled cake and serve.

Image of icing being poured over the cooled cake

For more tasty bakes, check out our collection of Beautiful Bakes, along with tips and hints for classic recipes and techniques.