Death by Dark Chocolate Guinness Cake: A Story of Sweet Release.


“Give me stout beer or give me death!”

     I’m sure someone has uttered those words passionately at some point in history. You know, other than myself. Stouts and Porters are the beers of my choice all year-round, three-hundred and sixty-five days a year. IPA’s are too hoppy and anything else just tastes like watered down beer. Why would you want to mess with that? At least, that’s my humble opinion.

     In this recipe, we utilize Guinness Extra Stout® with unsweetened chocolate and vanilla. This cake was such a breeze to make. I made this for the most important person in my life on their birthday, which is also Christmas. Needless to say, it’s been a huge hit. As usual, I took some to work, because my coworkers are an honest test kitchen, and it had rave reviews. The cake is above all delicate and moist, but paired with a Baileys Irish Cream® icing, it’s heaven in a cake. You make this cake and try to tell me I’m wrong.


  • 2 eggs
  • 1 1/4 cup Guinness Extra Stout
  • 1 tsp baking soda
  • 1 1/2 cups sugar
  • 1 tablespoon vanilla extract
  • 3/4 cup unsweetened cocoa
  • 1 1/2 sticks of butter
  • 1 1/4 cups all-purpose flour


For the buttercream icing:

  • 3 sticks unsalted butter, softened
  • 3-4 tablespoons Baileys, as needed
  • 1 lb powdered sugar



     Preheat your oven to 350°F. In a medium saucepan, melt your butter and whisk together the cocoa powder, Guinness, vanilla extract and sugar. Remove from heat and let cool.

     As your chocolate mixture cools, grease and line 2 nine-inch cake pans with sheets of parchment paper. When finished, thoroughly combine your remaining dry ingredients in a bowl. Gently pour your chocolate batter on top of the flour mixture and gently whisk in your two eggs. (Right about this time I started to taste the batter. Had I continued, there would have been no cake to make. Beware, it’s delicious!) Pour everything into your greased pans and bake for approximately 30-35 minutes, or until a skewer comes out clean.

     While that is baking, whip your softened butter and powdered sugar in a standing mixer, adding the Baileys as you see fit. (I went a tad overboard, but I love Baileys, so I was fine and no one even batted an eyelash at it. Food and alcohol go hand in hand. enjoy.) I whipped mine for about 10-15 minutes, until it was white and fluffy.

(The best way I’ve found for frosting a cake is to place it on a cake stand with a couple of pieces of parchment paper underneath. This prevents you from dirtying up your stand and making a huge mess overall. Good luck and don’t eat all of the icing!!) 


Cake pictured with Christmas cookies my family and I made.


Thank you all for your continued support. I had a lovely holiday with family and I hope you did, as well. As always, this is from my heart to your table.  

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