Monday 19 February 2024

Chocolate Guinness Cake with Cream Cheese Icing

Using Guinness is the key ingredient for fluffy and soft sponge cake layers!

When I made my Vegan Chocolate Guinness Loaf Cake a few years ago, it was such a success that I thought it would be nice to do a non-vegan one and make it bigger. Bigger cake is always better right? I wanted to see how the Guinness reacted with other emulsions such as the eggs and the buttermilk which help to leaven the sponges and it worked beautifully. I could tell just by looking at the silky cake batter how the blend of liquids really helped to keep the moisture within the cake. It's essential that chocolate cake is not dry, that would not be good. 

Sometimes I become wary when I need to make two sponges, I want them to be the same depth and it's always a pain when one comes out thicker than the other, but this time was perfectly even! Having two layers means you get double the helping of the cream cheese icing which creates a beautiful tang against the stout and slightly bitter chocolate flavours. The icing has a velvety texture which balances nicely with the fluffy sponge. I use to think chocolate cake always had to have a chocolate fudge icing, but cream cheese is such a game changer. If you're looking for a smaller chocolate Guinness cake then definitely use my vegan recipe here, but if you need to feed a few more mouths, this is definitely the cake recipe you need. And it's not just for St Patrick's day, chocolate Guinness cake can be enjoyed all year round!

If you love chocolate cake....

Check out my other recipes for more inspiration!


Prep: 20 minutes
Cook: 25 minutes
Serves: 10


  • If you can't get buttermilk, sour cream could also work as a replacement but I prefer buttermilk flavour. 
  • Guinness also have a non-alcoholic beverage which work just the same. 


  • 175g butter, melted
  • 150ml Guinness
  • 250g plain flour
  • 50g cocoa powder
  • 150g dark brown sugar
  • 100g caster sugar
  • 150ml buttermilk
  • 3 medium eggs
  • 1 tsp bicarbonate of soda
  • pinch of salt
  • 150g butter, room temp
  • 300g full fat cream cheese, room temp
  • 150g icing sugar
  • 1 tsp vanilla extract
  • 20g chocolate


  1. Preheat the oven to 160℃ and grease and line x2 8-inch cake tins with baking paper. Set aside.
  2. Melt the butter, then add to a large bowl along with the sugars, buttermilk, cocoa powder, eggs and Guinness. 
  3. Whisk together till well combined.
  4. Sift in the plain flour and bicarbonate of soda and whisk in till you have a smooth batter.
  5. Divide the batter into the cake tins and bake for 25 minutes or until a knife inserted comes out clean. 
  6. Meanwhile make the icing. Cube the butter and place into a large bowl. Use an electric hand whisk or standing mixer to beat the butter till smooth.
  7. Add the icing sugar in stages and mix in till combined and there aren't any lumps of sugar or butter.
  8. Add the cream cheese and vanilla and mix in. Scrape around the bowl to make sure everything is mixed well. Set aside.
  9. Once the cakes are baked leave them to cool in their tins for about 15 minutes, then remove and leave to cool completely. 
  10. To assemble, place one cake layer onto a cake board or plate. Spread half of the cream cheese icing on top, then place the other cake layer on top. 
  11. Spread the remaining icing on top evenly. You could always pipe if you wanted a neater decoration.
  12. Use a microplane tool to grate small shavings of the chocolate on the top layer of cake to decorate. 
  13. Store in the fridge till ready to serve or can also be kept at room temperature in a container. Will keep up to 5 days. Enjoy!


Sunday 11 February 2024

Smarties Valentines Day Cookies

Spread love this Valentine's Day by making a batch of these pink, red and white cookies made with Smarties!

Wednesday 7 February 2024

Nutella Ferrero Rocher Cookie Pie

 A chocolate chip cookie pie filled with Nutella and Ferrero Rocher for an indulgent dessert!


Monday 22 January 2024

S'mores Brownies

Fudgy brownies with a broiled marshmallow topping, biscuits and chocolate chips!

I can't say I have ever had the pleasure of tasting an authentic s'more, though I find its history and origin interesting. The first mention of the s'more was recorded in a 1927 edition of a Girl Scout manual called "Tramping and Trailing with the Girl Scouts" but by the sounds of it was named because the treat was so addictive so they called it "Some More". For those not from America, I believe Girl Scouts originated in the States much like the UK's Brownies or Girl Guides, a group organisation where they do activities and learn valuable life lessons. it wasn't;t till a few years later that the mention of "s'mores" came at a summer camp in 1938. it looks quite simply that people naturally abbreviated the earlier version "Some More" bringing the two words together to easily create "s'more".  The recipe mentioned in the Girl Scouts guide instructed them to toast the marshmallow till gooey, then place the marshmallow on top of a chocolate bar and then sandwich between two graham crackers. The UK doesn't sell graham crackers so I've used the next best thing with digestive biscuits. I find it fascinating how this concoction came about and though I've not yet had one, I can appreciate each element for a sticky chocolatey crispy goodness. 

So with this in mind, I've gained inspiration from the s'more and created these brownies. They've got the "graham cracker" base under the brownie batter and then a pillowy marshmallow topping which you broil under the grill for a toasted effect. One day I'll sit around a campfire and make a proper s'more but until then I'm rather satisfied with the brownie edition. 

If you like brownies and marshmallows....

Check out my other recipes for more inspiration!!


Prep: 25 minutes
Cook: 30-35 minutes
Serves: 16


  • Try not to overtake these brownies as they lose that fudgy texture. If a knife inserted comes out with a few crumbs they are done. 
  • if you can't get mini marshmallows, large ones will also work you could cut them into smaller pieces, but the broiling time might vary. 


Biscuit crust
  • 180g digestive biscuits
  • 115g butter, melted
  • 90g dark chocolate
  • 115g butter, melted
  • 2 large eggs
  • 200g caster sugar
  • 95g plain flour
  • 20g cocoa powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 200g mini marshmallows 
  • 70g chocolate chips
  • x3 digestives biscuits


  1. Preheat oven to 350 degrees F. Line a metal 9x9 pan with baking paper. 
  2. Crush the digestives in a food processor or place in a ziplock bag and bash with a rolling pin. 
  3. Pour over the melted butter and mix together.
  4. Spoon the mixture into the lined tin then press into an even layer. Set aside.
  5. Make the brownies. Melt the butter then pour into a large mixing bowl and add the sugar. Whisk together.
  6. Add in the eggs and vanilla extract and mix.
  7. Whisk in the melted chocolate until combined and smooth.
  8. Fold in the flour, cocoa powder, and salt until just combined.
  9. Pour over the biscuit crust and smooth out.
  10. Bake in the preheated oven for 30-35 minutes until the brownies are cooked through.
  11. Break up the 2 digestive biscuits into smaller pieces.
  12. Remove from the oven and change the setting to the grill mode.
  13. Sprinkle the marshmallows over the baked brownies. Then add the broken biscuit pieces and chocolate chips on top.
  14. Return the brownies to the oven under the grill, not too close as the marshmallows could burn. Broil the top until the marshmallows are browned (about 2 minutes). It will happen quicker than you think so keep watch.
  15. Remove and leave to cool for 20 minutes.
  16. Then slice and serve. 
  17. These brownies are best stored at room temperature in an airtight container for up to 5 days. Enjoy!

  • Christina xx
© Christina Cullen | All rights reserved.
Blog Layout Created by pipdig