Chocolate and Guinness Loaf Cake for Paddy’s Day
Well seeing as we’re not in the pubs sinking pints of Guinness this St Patricks days, Guinness cake seemed like the next best thing. And this Chocolate and Guinness Loaf cake is the perfect home bake option. It also seems perfectly timed as we have a few tins of Guinness leftover in the fridge from the rugby at the weekend!
I love Chocolate Guinness cake. You can’t necessarily taste that it has stout in it. However, the depth of flavour from the roasted and malted barley in this dark beer transforms a regular chocolate cake into something much more decedent. Topped with some tangy cream cheese frosting and you’re on for a winner.
This cake goes, unsurprisingly well with a delicious cold glass of Guinness, or with a fresh, strong coffee. Yum.
Wishing a Happy St. Patricks Day to all our Irish customers!
Chocolate and Guinness Loaf Cake
Recipe by Edd Kimber for Sainsbury’s Magazine
- 125g unsalted butter, plus extra for greasing
- 100ml Guinness
- 40g cocoa powder
- 200g light brown sugar
- 100ml whole milk
- 2 large eggs
- 175g plain flour
- ¾ tsp bicarbonate of soda
- 1 milk or dark chocolate bar, to decorate
- 100g soft unsalted butter
- 200g icing sugar
- 100g full-fat cream cheese
- 1 tsp vanilla bean paste or extract
- Preheat the oven to 180°C, fan 160°C, gas 4. Lightly butter a 900g loaf tin (approx. 20 x 9 x 8cm deep) and line with a strip of baking paper.
- Melt the butter in a pan over a medium heat. Take off the heat when melted, add the Guinness and whisk in the cocoa powder. Whisk together the sugar, milk and eggs and then combine with the Guinness mixture.
- In a bowl, mix together the flour, bicarbonate of soda and ¼ teaspoon salt. Add the Guinness mixture and whisk briefly until smooth and combined. Pour the mixture into the prepared loaf tin and bake in the preheated oven for 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the tin for 15 minutes before carefully lifting out; cool on a wire rack.
- To make the frosting, put the butter into a medium bowl and, using an electric mixer, beat until smooth and creamy. Add the icing sugar in 3 stages, mixing until combined. Once all the icing sugar has been added, beat it on high speed until it’s light and fluffy. Add the cream cheese and vanilla and beat until just fully combined (if you beat it for too long, the frosting will become too loose).
- To decorate, spread the frosting over the top of the cooled cake and finish with some chocolate shavings – make these by running a flat-bladed vegetable peeler along a chocolate bar.
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