Looking for the perfect treat to celebrate St. Patrick’s Day, or a chooclate cake with a twist? Look no further than this seriously moreish, Guinness chocolate cake, which has a scrumptious buttercream filling. One slice just isn’t enough!



For the sponge cake:

225g Unsalted butter, softened

Soft dark-brown sugar

4 Large eggs, beaten

275g Self-raising flour, sifted

4 Tbsp cocoa powder

1 Tsp baking-powder

125ml Guinness


For the buttercream filling

75g Unsalted butter, slightly softened

75g Icing sugar

75g Soft dark-brown sugar

2 Tbsp cocoa powder

2 Tbsp Guinness, or a little more to taste


For the sour-cream icing

150g Good-quality plain chocolate, broken into small pieces

75ml Sour cream

75ml Double cream

4 Tbsp soft-dark brown sugar


Serves: 8



1. Preheat the oven to 190°C/375°F/gas mark 5. Grease two 20cm- or 23cm-diameter (8in or 9in) cake tins and set aside.

2. Cream the butter and sugar for the cake until fluffy. Beat well to break down the brown sugar. Mix in the egg a little at a time. If the mixture starts to curdle, add a little of the flour, a tablespoon at a time. Don’t worry if this does happen – the cake will be fine.

3. Fold in the rest of the flour, cocoa, baking-powder and a good pinch of salt, pouring in the Guinness at the same time. Don’t overbeat or you’ll knock out the air.

4. Spoon the mixture into the tins and bake for about 30 minutes, or until the cakes are coming away from the sides of the tin and a skewer inserted into the centre comes out clean. Turn out on to a wire rack and leave to cool.

5. To make the buttercream, beat the butter with the sugars until fluffy. Add the cocoa and the Guinness and beat again.

6. For the icing, melt everything in a bowl set over a pan of simmering water. Stir, take off the heat and leave to cool and thicken.

7. Spread buttercream icing on one of the cakes, place the other cake on top and spread on sour-cream icing with a palette knife.