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St Paddy’s Guinness Cake

Here’s to a bitterly delicious treat!

To Celebrate St. Patrick’s day, we thought we’d go for a classic recipe. What do most of us associate this holiday with? That’s right… booze! Aesthetically similar to those Irish dry stouts – why not wash it down with what’s left?

PRODUCT USED: Mr. Whipstir


Makes: about 12 slices

Metric Cups

For the Cake

  • 1/2 a pint o’ guinness (250 millilitres)
  • A bowl of unsalted butter (250 grams)
  • A neat glass of cocoa powder (75 grams)
  • 1 pint caster sugar (400 grams)
  • Medium glass of sour cream (142 millilitres )
  • Double Egg Cocktail (2 large eggs)
  • A shot of vanilla extract (1 tablespoon)
  • 1 pint of plain flour (275 grams)
  • A double shot of bicarbonate of soda (2½ teaspoons)

For the Topping

  • Vanilla Frosting


  1. Preheat the oven to gas mark 180°C, grease and 8inch cake tin
  2. Pour the Guinness into a large saucepan, add the butter and heat until fully melted. Start to whisk in the cocoa and sugar.
  3. Whisk the sour cream with the eggs and vanilla. Then pour into the pan and finally blend and whisk the flour and bicarb.
  4. Pour the cake batter into the tin and bake for 45 mins – 1hr. Once cake is done, leave to cool completely.
  5. Use your vanilla frsoting to ice the top of the black cake. That’s it, you now have your Guinness Cake!

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