Chocolate Guinness cake

Prep 30 min
Plus Baking Time: 25 minutes
Makes 12 wedges



1 1/2 cups
all-purpose flour
3/4 cups
1 1/2 tsp
1 tsp
1/2 tsp
3/4 cup
unsalted butter, at room temperature
1 cup
lightly packed brown sugar
1 tsp
1 cup
dark stout beer, such as Guinness
3 cups
1/2 cup
1/2 cup
unsalted butter, at room temperature
1/3 cup
milk or beer
1 tsp
large pinch of salt
1 1/4 cups
candied beer nuts


  • Preheat oven to 350F (180C). Lightly oil or spray two 8-in. (20-cm) round cake pans. Sift flour with cocoa, baking powder, soda and salt into a medium bowl. Stir to mix. In a large bowl, using an electric mixer, beat butter with sugar for 3 min. Add eggs, one at a time, beating well after additions. Beat in vanilla. Using a wooden spoon, stir about one-third of flour mixture into butter mixture. Add half the beer. Repeat additions, ending with flour. Stir just until evenly mixed. Pour batter into pans and smooth top.
  • Bake in centre of oven until a cake tester inserted in centre of cake comes out clean, 25 to 28 min. Cool in pans on a rack for 10 min. Run a knife around inside edge of each pan, then turn cakes out onto a rack. Cool completely.
  • For icing, sift icing sugar with cocoa into a bowl. In a large bowl, using an electric mixer, beat butter until creamy, 2 to 3 min. Gradually beat half the icing-sugar mixture into the butter, scraping down the sides as needed. The mixture will be dry at this point. Gradually beat in beer or milk, vanilla and salt, then remaining icing-sugar mixture.
  • To frost, place 1 cake, top side down, on a cake plate. Spread one-third of the icing overtop. Sprinkle with 1 cup (250 mL) nuts. Place remaining cake on top, domed side up. Gently press down. Spread it with half the remaining icing, then spread the sides with icing. Garnish with remaining nuts. Cake will keep well, covered, at room temperature, up to 2 days.


Calories 453, Protein 5 g, Carbohydrates 66 g, Fat 21 g, Fibre 3 g,
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