A great celebration cake all year round


75g butter (plus extra for greasing the tin)

250g of dark chocolate

75g of caster sugar

6 free range eggs

250g of self raising flour

170mls of guinness

for the frosting

200g cream cheese

100g butter at room tempertature

40mls baileys

200g of icing sugar sifted


23cm/9 inch cake tin

parchment paper

3 large mixing mixing bowls




This recipe is super easy to assemble and make. It’s been a winner at several birthday parties in our house. Firstly in a bowl either in the microwave or over a ban marie melt the chocolate and butter together.

In a separate bowl whisk the eggs and sugar together. Combine both the melted chocolate and the egg mixture together, folding slowly with a whisk or spatula. Now add the flour and fold into the mixture until a smooth cake batter is formed. Be careful you don’t loose any air folding.

Place the batter into the cake tin lined with parchment paper at the bottom and greased around the sides with butter. Bake at 180oC/350oF for 45mins or until a skewer comes out clean. Once cooking you can make the frosting.

In a bowl beat together the butter and cream cheese until smooth and softened. Add the icing sugar, and finally the baileys for flavor. Place mixture into the fridge to harden until needed.

Remove the cake from the oven and allow to cool in the tin for half and hour before removing. I like to remove the peak of the cake with a serated edged knife and sit it on my cake stand upside down.

Spoon on the frosting and finish with a grating of some dark chocolate. Now just watch it disappear.

Watch the video here:

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