Chocolate Guinness cake recipe

By delicious. team

  1. Serves 10-12
  2. Takes 15 minutes to make, 35-40 minutes to cook, plus cooling
  3. Rating

There is nothing better than a big fat slice of sinful chocolate cake. This recipe mixes rich dark chocolate with smooth velvety guinness. Perfect for grown up chocolate lovers.

tried and tested
Chocolate Guinness cake


  1. 250g softened unsalted butter, plus extra for greasing
  2. 200g soft dark brown sugar
  3. 100g good-quality dark chocolate, melted
  4. 2 large free-range eggs
  5. 200ml Guinness
  6. 275g self-raising flour
  7. 30g cocoa powder
  8. 1 tsp baking powder
  9. 1 tsp bicarbonate of soda
  10. For the icing
  11. 200g tub cream cheese
  12. 75g icing sugar
  13. 1 tsp vanilla extract
  14. 4 tbsp soured cream
  15. 125g white chocolate, melted


  1. 1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 23cm loose-bottomed cake tin.
  2. 2. Beat the butter with the sugar until pale and fluffy – this may take around 5 minutes or so. Gradually beat in the melted chocolate until smooth, then beat in the eggs one at a time.
  3. 3. Gradually whisk in the Guinness. You will have a smooth batter at this point. Sift together the flour, cocoa powder, baking powder and bicarbonate of soda, then fold carefully into the chocolate mixture.
  4. 4. Pour into the tin and bake for 35-40 minutes until a skewer comes out clean. Leave to cool in the tin, then turn out onto a cake plate.
  5. 5. For the icing, beat the cream cheese, icing sugar and vanilla extract together until smooth, then mix in the soured cream and melted chocolate. Spread evenly over the cake and serve.

Nutritional info

PER SERVING (BASED ON 12) 455kcals, 33.9g fat (21g saturated), 4g protein, 35.7g carbs, 33.4g sugar, 0.6g salt

Chef's tip

Freeze the un-iced cake, wrapped well in baking paper, then cling film, for up to 3 months.


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January 23

hey how van i save da recepie?


January 1

I've made this cake at least half a dozen times. It's a real crowd pleaser. Sometimes people are put off by the idea of the Guinness - I just explain there's only a small amout to add depth of flavour and take the edge off the sickliness of the chocolate. In my fan oven I bake it at 170 degrees Celsius for 50 mins. If I use the recommended temperature and time, it doesn't cook through & I end up burning it on the outside. The icing is delicious, but too sloppy. It runs off in hot weather. I've tried doubling the quantity of chocolate, which helps, but I haven't totally sorted it yet.


May 17

Made this cake and loved it! Used a brown beer substitute for Guinness and it worked perfectly. My cooking time was slightly longer than suggested above, and my icing looked a bit runnier than in this picture but all in all delicious indeed. Especially the next day :-)

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