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Chocolate Guinness Cake
  1. Preheat the oven to 180˚C (160˚C fan oven, 350˚F, Gas Mark 4). Grease and line a deep 20cm (8inch) 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 well to form a smooth, thick batter.
  1. 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.
  2. To decorate, spread the Cream Cheese Style Icing thickly on top of the cake. Smooth the edge by drawing a palette knife around 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!

Duration: 80mins

  • Ingredients

    FOR THE CAKE:

    • 250g Lightly Salted Butter
    • 250ml Guinness®
    • 230g Self-Raising Flour
    • 100g Dr. Oetker Fine Dark Cocoa Powder
    • 5g Dr. Oetker Bicarbonate of Soda (1tsp)
    • 250g Caster Sugar
    • 150ml Whole Milk
    • 10g Dr. Oetker Madagascan Vanilla Paste (1tsp)
    • 100g Dr. Oetker 72% Extra Dark Chocolate (Broken into small pieces)
    • 2 Medium Eggs

    TO DECORATE:

    • 400g Dr. Oetker Cream Cheese Style Icing
  • Cooking information

    Serves: 8

    Cooking method: Oven

    Minutes: 80

  • Nutritional Information

    • Vegetarian