Bake this chocolate Guinness cake, then check out our black velvet cake, Guinness brownies, chocolate fudge cake, marble cake and chocolate drip cake.


  • 250ml Guinness
  • 175g salted butter, cubed, plus extra for the tin
  • 75g dark chocolate, roughly chopped
  • 1 tbsp vanilla bean paste
  • 3 large eggs
  • 100g soured cream
  • 200g caster sugar
  • 75g soft dark brown sugar
  • 300g plain flour
  • 2 tsp bicarbonate of soba
  • 40g cocoa powder


  • 300ml double cream
  • 50g soft dark brown sugar
  • 3 tbsp cocoa powder


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter a deep 23cm loose-bottomed cake tin and line with baking paper.

  • STEP 2

    Put the Guinness, butter, chocolate and vanilla in a medium pan over a low heat, stirring until combined and smooth. Remove from the heat and leave to cool for 5 minutes.

  • STEP 3

    When the mixture is slightly cooled, whisk in the eggs, followed by the soured cream, until smooth. Mix together the sugars, flour, bicarb and cocoa powder in a large bowl. Gradually pour the wet ingredients into the dry, whisking continuously, until you have a smooth batter.

  • STEP 4

    Pour the batter into the tin and bake for 1 hour-1 hour 15 minutes or until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin.

  • STEP 5

    To make the icing, put the cream, sugar and cocoa powder in a large bowl and whisk to soft peaks. Remove the cake from the tin, put on a serving plate, and dollop the icing on top, spreading it with the back of a spoon to cover the surface.

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Liberty MendezRecipe developer

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