Chocolate-Orange Guinness Cake

Chocolate Guinness cake made with 1/2 a pint of Guinness.
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  • Total: 65 mins
  • Prep: 25 mins
  • Cook: 40 mins
  • Yield: 2 (9-in) layer cake (8 servings)
Nutritional Guidelines (per serving)
343 Calories
16g Fat
39g Carbs
10g Protein
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Nutrition Facts
Servings: 2 (9-in) layer cake (8 servings)
Amount per serving
Calories 343
% Daily Value*
Total Fat 16g 21%
Saturated Fat 9g 43%
Cholesterol 135mg 45%
Sodium 404mg 18%
Total Carbohydrate 39g 14%
Dietary Fiber 1g 5%
Protein 10g
Calcium 105mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chocolate and orange go famously well together. Add in Guinness and you have a distinctively good dessert.

This chocolate orange Guinness cake recipe is known for having a slightly sharp taste due to the beer.


  • For the Cake: 
  • 1/4 cup butter (softened)
  • 1 1/2 cups dark brown sugar
  • 2 cups self-rising flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons cocoa powder
  • 1 orange (zested)
  • 4 eggs
  • 1/2 cup Guinness Stout (or strong beer)
  • For the Icing:
  • 1/4 cup butter (softened)
  • 1 3/4 cups powdered sugar
  • 1 orange (zest and juice)

Steps to Make It

  1. Preheat oven to 375 F. Grease two 8 to 9-inch cake pans. 

  2. Cream the butter and sugar until light and fluffy.

  3. Sift the flour, baking powder, salt and cocoa into a bowl.

  4. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions.

  5. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating.

  6. Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven.

  7. Reduce the heat to moderate (350 F) and bake for 35 to 40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack.

Make the icing

  1. Cream butter and sugar.

  2. Blend in orange juice and zest. Ice bottom layer with 1/3 cup icing.

  3. Place the second layer on top. Ice sides with half remaining icing. Use the rest of the icing on the top.

  4. Store cake in an airtight container.

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