Chocolate Orange Guinness Cake
Ireland's favorite stout teamed up with dark chocolate and a sweet-tart orange buttercream

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Chocolate Orange Guinness Cake

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Adjust Servings:
For the cake
1 cup 8 ounces Butter At room temperature
1.75 cups / 8 ounces Brown sugar Soft dark
10 ounces Self-raising flour Or 10 oz plain flour & 1.5 tsp baking powder
1 pinch Salt
4 tablespoons (heaping) Cocoa
0.25 cup / 80g Dark chocolate - grated Optional
1 orange Grated orange rind
4 Large eggs
0.5 cup / 4 fluid ounces Guinness
For the icing
1 cup / 8 ounces Butter
16 ounces Confectioners' / icing sugar
1 Juice of large orange Juice of
2 Zest of large orange Grated zest of

Moist, dark, luscious cake... and a fragrant buttercream frosting you'll be tempted to eat with a spoon.


  • For the cake

  • For the icing



Balancing the basic dark bitterness of Guinness with a dessert’s sweet ingredients is always a little tricky. But the orange in this recipe makes it easy, since oranges are great for bringing ingredient flavors together in either sweet or savory dishes In this cake the orange juice and zest temper the dark taste of the Guinness, adding a lusciously sharp note.

One hint: if you have access to bitter Seville oranges, they’re the very best for this recipe. But ordinary eating oranges (like navel oranges) will do just fine.

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Preheat oven to 375F. Grease 2 9-inch cake pans (or three 8-inch / 21cm cake pans, as we did for our own bake).


Cream the butter and sugar: get the dry ingredients ready

Take your time and cream them until they're light and fluffy and grains of sugar can no longer be felt in the mix. Stop the mizer and scrape down the bowl several times during this process.

While this is going on, sift together the flour, baking powder (if used), salt, cocoa and pulverized dark chocolate into a bowl.


Making the cake batter

Add the zested orange rind to the creamed butter and beat in the eggs, one at a time. Include a spoonful or two of the measured flour mixture with each one, and beat well between additions.

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.


Bake the cake layers

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

Reduce the heat to moderate (350F) and bake for 35-40 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 frosting

Cream the softened butter and icing sugar together very thoroughly. Then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread.

When the cake layers are completely cold, use half the icing to sandwich them together, and spread the rest on top. If you want to frost the sides of the cake as well, increase the icing recipe by half.



I write for a living. But food is one of my favorite hobbies... learning about it, cooking it, eating it!

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