Guinness and Chocolate Cake

Yield – eight portions


175g/6oz self-raising flour, sifted

2 level teaspoons baking powder

275g/10oz soft dark brown sugar

110g/4oz butter, softened

2 large eggs, beaten

50g/2oz cocoa powder, Fairtrade

200ml/7oz Guinness

Ingredients for Cream Cheese Frosting Icing

100g /4oz icing sugar, sifted

100g/4oz butter, very soft

200g/7oz cream cheese, full fat


1. And a roomy mixing bowl.

2. Add flour, baking powder and cocoa powder.

3. Then simply add the brown sugar, soften butter and beaten eggs.

4. Using an electric hand whisk or wooden spoon, combine all for one minute until the mixture is smooth and has a creamy consistency.

5. Finally stir in the Guinness, a little at a time, until it’s all mixed well.

6. Pour the runny batter into the bottom of a buttered and parchment paper lined 20cm/8 inch round cake tin.

7. Bake your cake in a preheated oven 180c/Gas Mark 4 for around 40 to 45 minutes.

8. Put your feet up and enjoy the rest of the Guinness.

9. Once baked, turn out your cake onto a cooling wire. Note: it will naturally sink slightly in the middle of the cake, so don’t panic!

10. Now it’s time to make the cream cheese frosting: In

11. a small bowl, beat the soften butter and icing sugar together with an electric whisk or wooden spoon until the mixture comes together like buttercream.

12. Add the cream cheese.

13. Carefully blend the cream cheese in with a wooden spoon, don’t over beat.

14. Slice the top off the cake with a sharp bread knife.

15. Allow the cake to cool.

16. Spread the cream cheese frosting over the top of the cake using a palette knife.

17. Store your cake in an airtight container in the fridge and eat within a few days