Chocolate Guinness Cake

by Christy aka the Missus on March 16, 2012

First off, let me assure you that I am no baker, but this pregnancy thing has gotten me off my butt and into the kitchen to do just that–bake. And in my world of rationalization if I can’t drink alcohol then why not eat it especially for Paddy’s Day so I’m diggin’ this new leaf I’ve turned over.

I found this recipe in an old Vegetarian Times magazine while cleaning in prep for baby’s arrival. The original recipe is below along with a couple little tweaks I made. I actually tried to retweak the entire recipe in hopes of reducing fat and cals but I quickly learned that baking is a science and it’s not always easy to substitute apple sauce for sugar. (I’m pretty sure it can be done so I welcome any and all suggestions!) Luckily the final product of my second batch was moist and deeelish. I think the baby likes it, too–if I didn’t know better I’d swear he’s practicing his Irish dance skills in my belly!

Serves 8

2/3 cups of Guinness
10 tbs butter (I used Earth Balance instead)
1/2 cup cocoa powder
1 1/3 cups all purpose flour
1 1/3 cups sugar
1 tsp baking soda
1/2 tsp salt
1 large whole organic egg plus 1 organic yolk
2/3 cups of sour cream (I used a high-protein, non-fat Greek yogurt)


Preheat oven to 350F. Butter or spray an 8-inch round cake pan then line with parchment or wax paper. Butter paper. (I didn’t butter the paper and it came out just fine.)

Bring Guinness and butter to a simmer in a saucepan over medium heat. Add in cocoa; whisk until smooth. Cool slightly.

Whisk flour, sugar, baking soda and salt in a large bowl to blend; set aside.
*NOTE: Don’t forget to sift the flour and baking soda.

Beat egg, yolk and sour cream or yogurt with an electric mixer in another large bowl.* Add Guinness-chocolate mixture to egg mixture and beat just to combine.
Add flour mixture and beat 30 seconds on slowest speed.* Fold batter using rubber spatula until completely combined. Pour into prepared pan.
*TIP: If you don’t have or don’t want to use a mixer just use your muscles and a whisk as I did.

Bake for 50-55 minutes. Mine took 50 minutes. You can tell if it’s ready by inserting a toothpick into the center, which should come out clean.
Transfer to rack and let cool for 10 minutes. Run a small sharp knife around edge of cake to loosen* and turn cake onto rack; cool completely.
*NOTE: I didn’t use a knife as my cake easily slid out of the pan. I kept it right side up as well (we liked the rustic look of it) and just peeled away the wax paper.

Topping ideas: Fresh berries, ice cream, sifted confectioners’ sugar…

Original recipe stats per serving:
Cals 333
Protein 4g
Total Fat 15g (10.5g Sat Fat)
Carbs 44g
Sugars 29g

All I’m sayin’ is that it’s damn tasty!
Happy St. Paddy’s Day!
The Missus

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{ 4 comments… read them below or add one }

Annette Seidlitz March 16, 2012 at 4:38 pm

Great job on using Earth Balance & Greek Yogurt, two of my favs. I would also change the white flour to a whole grain & the sugar to agave or stevia. 🙂

Christianne March 17, 2012 at 9:23 am

Hope this isn’t too offensive request seeing as it is St Patrick’s Day but we need to stay alcohol free in this house. So can we substitute the Guiness (ouch, sorry) for anything else?
Much appreciation and Happy ST Paddy’s from the Irish Channel in New Orleans!

Christy aka The Missus March 17, 2012 at 10:35 am

Annette, thanks for the suggestions!

Christianne, no offense taken! Maybe try milk or even almond milk instead of the Guinness. Obviously it would be a different taste but I think the almond milk might be yummy. Let me know how it works out if you try it!

olivia April 11, 2016 at 4:38 pm

Made this 2x; once for just the two of us, and the the other day for a crowd – tis a perfect combination, chocolate and Guinness. I used oil instead of butter (always do in cakes), and used two eggs and upped the cocoa to 10TBPs. We all washed it down with the Guinness remnants and a wee side of fresh whipped cream. Will definitely be making again.
Thank you for the recipe!

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