Jesse, a very dear friend to all of us at Borough Kitchen, gave us the recipe for her heavenly chocolate Guinness cake. Its beauty isn’t just in the luxuriously rich, jet black cake but also in the depth of flavour. The hint of stout that isn’t overpowering, but a perfect contrast to the sweet chocolate. Great to make at any time, but ideal for St. Patrick's Day.


For the cake:

  • 250ml Guinness
  • 250g unsalted butter (cut into cubes)
  • 100g dark chocolate
  • 40g cocoa powder
  • 350g golden caster sugar
  • 70ml sour cream
  • 70ml full-fat greek yoghurt
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 275g plain flour
  • 2 1/2 tsp bicarbonate of soda 

For the icing:

  • 200g cream cheese or mascarpone
  • 150g icing sugar
  • 125ml double cream
  • 1 tsp vanilla extract




  1. Preheat the oven to 180°C/ 160°C Fan/ Gas Mark 4 and line a 9-inch cake tin. A springform tin or tin with detachable base is perfect for this
  2. Pour the Guinness into a saucepan and place over a low heat, add the butter and chocolate and stir until melted
  3. Whisk the cocoa and sugar into the Guinness mix
  4. Stir the sour cream, yoghurt, eggs & vanilla together in a separate bowl and then pour into the Guinness mix
  5. Sift the flour and bicarbonate of soda into the mix and whisk together
  6. Pour the cake mix into the tin and bake for 40 minutes to an hour or until the sponge bounces back when you press it lightly. Leave it to cool completely in the tin and then turn onto a cooling rack
  7. For the icing: Beat the cream cheese or mascarpone until smooth, sieve in the icing sugar and then beat them together.
  8. Add the cream and vanilla extract, beat again until it is easily spreadable and then ice the top of the cake

BK Tips

  • To line your tin: Grease the tin with butter. Draw round the base of your tin on the baking paper, cut out and place on the bottom. With a piece of string measure the circumference of the tin, cut a piece of paper the same length and deeper than the tin. Place round the inner sides of the tin. For a square tin you will have to do four pieces or cut at the corners of the tin
  • Be sure to measure the bicarbonate of soda carefully; too much will cause the cake to rise and sink when cooling