Chocolate Guinness Cake

A smooth, moist, deep-flavoured chocolate Guinness cake that even non-Guinness lovers will adore.

Brought to you by Dr. Oetker

If you've ever baked a chocolate cake using beer of Guinness before, you'll know just how moist, dense and utterly moreish it makes them! And this smooth, moist, deep-flavoured cake by Dr. Oetker, that even non-Guinness lovers will adore, is no exception! 


Chocolate Guinness Cake

Serves: 8 | Preparation time: 30 minutes plus cooling | Cooking time: 1 hour

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  • 125 g (4 ½ oz) Lightly salted butter
  • 125 ml (4 ½ fl.oz) Guinness®
  • 115 g (4 oz) Self raising flour
  • 2 sachets (50 g/2 oz) Dr. Oetker Fine Dark Cocoa Powder
  • 2.5 ml (1/2 tsp) Dr. Oetker Bicarbonate of Soda
  • 125 g (4 ½ oz) Caster sugar
  • 50 g (2oz) Dr. Oetker 72% Extra Dark Fine Cooks’ Chocolate, cut into small pieces
  • 75 ml (3fl.oz) Whole milk
  • 1 Medium egg, beaten
  • 5 ml (1 tsp) Dr. Oetker Madagascan Vanilla Extract

To decorate:

  • 25 g (1oz) Lightly salted butter, softened
  • 25 g (1oz) White vegetable fat, softened
  • 2.5 ml (1/2 tsp) Dr. Oetker Madagascan Vanilla Extract
  • 100 g (3 ½ oz) Icing sugar
  1. Preheat the oven to 180˚C (160˚C fan oven, 350˚F, Gas Mark 4). Grease and line a deep 15cm (6inch) round cake tin. Put the butter and Guinness® in a saucepan and heat very gently, without boiling, until melted. Remove from the heat and cool for 10 minutes.
  2. Sieve the flour, Cocoa Powder and Bicarbonate of Soda into a bowl. Stir in the sugar and Chocolate pieces. Make a well in the centre.
  3. Mix the egg, milk and Vanilla Extract together and pour into the dry ingredients along with the Guinness® mixture. Mix together well to form a smooth, thick batter.
  4. Pour into the prepared tin and bake in the oven for about 55 minutes until risen and just firm to the touch – a skewer inserted into the centre of the cake should come out clean. Cool for 10 minutes then turn on to a wire rack to cool completely.
  5. To decorate, beat the butter and white vegetable fat together until smooth, creamy and glossy. Beat in the Vanilla Extract. Gradually sift and beat in the icing sugar to make a spreadable, creamy icing.
  6. Spread the icing thickly on top of the cake; smooth the edge by drawing a palette knife round the top to make the icing in-line with the side of the cake, like the head on a pint of Guinness®. Your cake is now ready to serve and enjoy!


  • For a less sweet topping, spread the top of your cake with whipped cream or plain soft cheese.
  • Alternatively, serve the cake warm as a dessert, uniced, with chocolate sauce and pouring cream.
  • You can also cook this cake as a loaf cake. Simply grease and line a 1kg (2lb 2oz) loaf tin, pour in the mixture and bake for about 50 minutes. Serve as above.

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