Eat the Seasons… March

Guinness Cake with White Chocolate Icing

Serves Approximately: 6 People
Cooking Time: 1hour 15mins Minutes


  • 500ml Guinness Stout – measure and allow to dissipate
  • 500g Unsalted Butter – cubed
  • 150g Cocoa Powder – sieved
  • 800g Caster Sugar
  • 284ml Buttermilk
  • 4 Eggs
  • 550g Plain Flour
  • 5 tsp Bicarbonate of Soda

For the Icing:

  • 100g Melted White Chocolate
  • 200g Icing Sugar


Preheat oven 180c / gas 4

  1. Lightly butter a deep, loose bottom cake tin (approx. 23cm)
  2. In a saucepan pour Guinness. Allow to dissipate
  3. Add butter & heat until butter is melted. DO NOT BOIL
  4. In a bowl, combine the cocoa and caster sugar and whisk this into the Guinness and butter mix.
  5. Beat the eggs & buttermilk together and add into the above saucepan.
  6. In another bowl combine the flour and bicarb, and slowly whisk into the pan a little at a time. Whisk until there’s no lumps!
  7. Pour cake batter into tin and bake for 1 hour & 15 minutes (check by poking with a cocktail stick to come out clean)
  8. Allow cake to cool on cooling rack.


  1. Melt white chocolate in a bowl and add icing sugar.
  2. Put tray under cooling rack (with cake on it) and slowly pour white chocolate icing so that it drips down the cake.
  3. Allow icing to set and serve.


You can email Suzanne with any comments or questions at