Guinness chocolate cake




Prep Time


Cook Time

A celebratory cake that’s moist and fudgy.



For the Guinness chocolate cake

  • 1¾ cups flour
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup Guinness
  • ¾ cup Greek yoghurt
  • ½ cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Shaved chocolate, to garnish

For the Irish buttercream

  • 450g butter — softened
  • 6 cups icing sugar
  • ⅓ cup Irish cream, such as Baileys


For the Guinness chocolate cake

  • Preheat the oven to 175°C (155°C fan bake). Line two 20cm-diameter round cake tins with baking paper.
  • Whisk the flour, sugar, cocoa, baking soda, salt and baking powder in a large bowl.
  • Beat the Guinness, yoghurt, oil, eggs and vanilla in a bowl or jug.
  • Gently add the wet ingredients to the dry ingredients and mix well.
  • Divide between the prepared cake tins. Bake for 35–40 minutes or until a skewer inserted into the centre comes out clean. Allow to cool for 10 minutes then transfer to a wire rack. If time allows, place the cakes in the freezer to make them easier to ice.
  • To make the Irish Buttercream, beat the butter until light and fluffy. Gradually add the icing sugar and the Irish cream. Beat for 3 minutes until smooth.
  • Place one of the cakes on a serving platter and spread with buttercream. Top with the other cake and spread the remaining buttercream over the top and sides of both cakes, piping decorations if desired.
  • To serve, sprinkle generously with shaved chocolate.