Guinness cake

Nigella Lawson, whose recipe for this cake I am following, writes that it is magnificent in its damp blackness. Nigella’s descriptions are so mouthwatering as if delicious sweet syrup was slowly dripping from her words. Sophisticated language is very adequate here as this cake truly is a piece of poetry. It looks like famous Irish stout, I think the world cup is a perfect time to make it, as beer and football are a match made in heaven and the amount of sugar in this cake will sweeten bitter taste of every missed goal 🙂

I was rather suspicious of it at first, as always when the ingredients wouldn’t be my obvious choice for a cake (like i. e. carrots or beetroots), but in this case sugar evens out bitterness of Guinness, and the beer really deepens dark colour of the batter, also giving a note of intrigue and richness to its taste. It happens a lot in our house that some cakes are gone from the tray before they had a chance to cool off, like apple pie or some lighter sponge cakes with fruits. This one is heavier and more filling so it’s best to enjoy it in smaller portions. It’s chocolatey delicious and looks divine with frothy white cream on top.

Ingredients for the cake

250 ml of Guinness

250 g of unsalted butter

5 g cocoa powder

400 g of caster sugar

142 ml of sour cream

2 large eggs

1 tablespoon of vanilla extract

275 g of plain flour

2½ teaspoons of bicarbonate soda

For the Topping

300 g cream cheese
150 grams icing sugar
125 ml of whipping cream


Pour Guinness into a saucepan, add butter and heat it up until it’s melted, add cocoa and sugar and mix it in. Lightly beat sour cream with eggs and vanilla extract and pour into your brown, beery mixture. Final ingredients are flour and soda, and once you stir it in, pour the cake batter into greased and lined tray and bake for 45 minutes to an hour (175 °C without fan, 160 °C with fan). Allow it to cool off completely as it’s rather moist. Lightly whip the cream cheese until smooth, sieve over icing sugar and beat to combine. Spread it over the cake shaping creamy peaks and hills.

And voila, it’s ready, cheers 🙂


Published by co pozostaje / what remains

My name is Gosia, in life I love traveling, discovering extraordinary places, running, good tv series, raspberries and Lindt chocolates. I don’t like getting up early in the morning, blue and red colours next to each other, washing up wooden things gives me goosebumps. I am mum to 8 year old Lily and baby Joseph. Fresh experience of having a baby again brutally reminded me, that time doesn’t flow steadily like a forest stream, but races like a leopard in the savanna and fiercely snatches from me every passing hour, in the manner he deals with a gazelle he just hunted. I was thinking about writing a blog for a long time, but my extremely introverted nature has been effectively holding off any desires to express myself. But here I am putting constraints of my nature aside and trying to stop things slipping through my fingers, precious moments going by in a blur. My hope is that blog will bring out and save things that give the days colour and shape, and will capture and treasure what remains.

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