Chocolate Guinness Cake 

#guinnesspartner

Makes 1 X 9-inch Cake 

For The Cake 

1 cup Guinness stout 

10 tablespoons butter 

¾ cup unsweetened cocoa 

2 cups superfine sugar 

¾ cup greek yogurt

2 large eggs 

1 tablespoon vanilla extract 

2 cups all-purpose flour 

2 ½ teaspoons baking soda 

For The Topping 

8 ounces cream cheese

2 tablespoons butter, at room temperature 

1 ¼ cups powdered sugar 

1 teaspoon vanilla extract

1 teaspoon maple extract 

Preheat an oven to 350 degrees F, then butter a 9-inch springform pan and line with parchment paper. 

In a saucepan, combine the Guinness and butter, place over medium-low heat, and let melt. Whisk in the cocoa and superfine sugar until smooth. Set aside. 

In a large bowl, combine the yoghurt, eggs, and vanilla, and whisk until well combined. Add the Guinness mixture, whisk again until combined, then whisk in the flour and baking soda until smooth. Pour the mixture into the prepared springform pan, then transfer to the oven and bake until risen and firm, about 45 minutes – 1 hour (you can test by inserting a toothpick into the center of the cake. If it comes out clean, it’s good to go). Place on a wire rack and cool entirely in the pan. 

Next, make the frosting. In a stand mixer (or using a hand mixer), combine the cream cheese and butter and beat together until fully blended. Add the sugar, vanilla, and maple, stir with a wooden spoon, then whip the frosting until fluffy. 

Remove the cooled cake from the springform pan and place on a cake stand. Spoon over the cream cheese frosting then slice into individual portions, and serve with a pint of Guinness Draught. Sláinte!