Chocolate Beer Cake

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Chocolate Beer Cake - a rich moist chocolate cake with a subtle Guinness flavour.

Serves: 8-12

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: cake · chocolate · beer ·


For the cake:
2oz cocoa powder (50g)
7fl oz stout e.g. Guinness/Murphy's (200ml)
4oz very soft butter (110g)
10oz dark soft brown sugar (275g)
2 large eggs, beaten
6oz plain flour (175g)
¼ teaspoon baking powder
1 teaspoon bicarbonate of soda

For the icing:
4oz icing sugar, sifted (110g)
2oz very soft butter (50g)
2 tablespoons stout (30ml)
4oz dark chocolate (50-55% cocoa solids) (110g)
1oz walnut pieces, finely chopped (25g)
8 walnut halves, dusted with cocoa powder, to decorate


For the cake:
1. Cream the butter and sugar together, beating thoroughly for 3 or 4 minutes until pale and fluffy
2. Gradually beat in the eggs, a little at a time, beating well between each addition
3. Sift the flour, baking powder and bicarbonate of soda onto a sheet of baking powder
4. Sift the cocoa and put it in a different bowl, gradually stirring the stout into it
5. Carefully and lightly fold into the egg mixture small quantities of the sifted flour alternately with the cocoa-stout liquid
6. When both have been added, divide the cake mixture equally between 2 8inch (20cm) sponge tins, 1½ inches (4cm) deep, lightly greased and base-lined with lightly greased baking parchment
7. Bake the sponges in the centre of a pre-heated oven for 30-35 minutes
8. The cakes should be flat on top and feel springy, and will have shrunk slightly from the side of the tin
9. Leave to cool in tins for 5 minutes before turning out onto a wire rack to cool further, carefully stripping off the base papers

For the icing:
1. Beat the icing sugar and butter together until blended
2. Gradually add the stout, making sure it is thoroughly mixed after each addition
3. Melt the chocolate in a bowl set over hot water, making sure the bottom of the bowl doesn’t touch the water
4. When melted, remove the bowl from the water and carefully fold the chocolate into the icing mixture
5. Remove a third of the icing to a separate bowl and stir in the chopped walnuts
6. After all the icing has cooled to a spreadable consistency, sandwich the cake with the walnut icing
7. Then spread the remaining two-thirds of the icing on top of the cake, using a palette knife
8. Arrange the walnut halves on top of the cake

NB: I’ve never used walnuts in this recipe, omitting them works just fine!
To make cupcakes – bake for about 20 minutes, they cook quicker than the larger cakes.


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