The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


qahtan's picture
October 30, 2006 - 12:51pm -- qahtan

 made with ale.

 I was testing to see if I could upload  pictures,,,,, Looks like "yes I can," :-)))



qahtan's picture
Submitted by qahtan on

 Actually they don't. :-))

 I also make a chocolate cake with 14 ozs Guinness in it. It's the best chocolate cake ever/.:-)))) qahtan  

qahtan's picture
Submitted by qahtan on


 Well the ale did some thing not sure what, but I think this crust was due to baking in a cloche. :-)) qahtan

Brokenspoke's picture
Submitted by Brokenspoke on

Ok, not only did you offer a picture of a great product but you caught my ear on the cake with ale.... care to elaborate?  As a devoted Guinness fan, I am interested in what you did.



qahtan's picture
Submitted by qahtan on


 Note 1) when I make this cake I add the grated chocolate also, usually about 6 ounces of dark. If you follow this recipe to the word it comes out perfect. I have made it  several times. It's simple and easy.

 It also freezes well as sometimes  when it's cold I slice it into about 12, devide each slice with food grade plasic between each slice and freeze, that way I can remove as many slices as and when I want.  qahtan



This is a chocolate cake with a difference. It's a basic chocolate cake recipe with the addition of rich stout which makes a very deep, rich cake, not only with the flavour of stout but also the colour to go with it. Guinness works very well in this recipe. The combination of the soft brown sugar and stout gives you fuller texture and taste. Also 100-225g (4-8 oz) of plain chocolate can be grated into the mix to give an even stronger taste. It's very good to eat as a cake, or for real chocoholics, you could warm a slice in the microwave and serve it with a Rich Chocolate Sauce .

225g (8 oz) unsalted butter
1/2 teaspoon baking powder
350g (12 oz) soft brown sugar
2 teaspoons bicarbonate of soda
4 eggs, beaten
400 ml (14 fl oz) stout (Guinness)
225g (8 oz) plain flour
100g (4 oz) cocoa

Pre-heat the oven to 180C/350 F /gas 4. Butter a 20-25 cm (8-10 in) deep cake tin. Cream together the butter with the soft brown sugar.

note 2)    I find 10 inch spring form best.

Gradually add the beaten eggs. Sift together the flour, baking powder and bicarbonate of soda. Mix the stout with the cocoa powder. Now add the flour and stout mixes alternately to the butter and eggs until completely and evenly bound. You will find the consistency to be quite soft.

Spoon into the prepared tin and bake in the oven for 1 to 1-1/2 hours until set. You may need to cover with a piece of brown paper after an hour to prevent it browning too much. Allow to cool before removing from the tin. The stout cake is now ready -cheers!


Pouring a glass of stout always leaves you with a lovely finish on the top. You can do exactly the same with this cake. Melt 100 to 175g ( 4-6 oz) of grated white chocolate with 100-175 g (4-6 oz) of butter and 1-2 measures of Irish whiskey until just softened, then leave to cool. You now have a rich white chocolate icing to spread on top of the cake.

To make a glass of Stout Cake Pudding, simply blitz some of the cake to a crumb stage and spoon into 300 ml (1/2 pint) glasses, leaving 1-2 cm (1/2 û 3/4 in) clear at the top. Soak the sponge crumbs in a flavoured syrup or perhaps add freshly grated chocolate or even fruits or raisins. Finish the dish with Irish Whiskey Sabayon (p.245) and pour on top. This, as you can imagine, looks just like a real half pint of thick creamy stout and tastes just as good!

Here's the sabayon to go with the cake variants. Enjoy it.


Sabayons go particularly well with ice-creams or can be spooned over tarts or flans and then made into a golden brown glaze under the grill. This recipe is different from the original. You can add almost any flavours and tastes to suit the dessert of your choice.

4 egg yolks
6 tablespoons Marsala,
50 g (2 oz) caster sugar

All these flavours can be made using the same method, whisking together the yolks with the sugar and the flavour of your choice over a pan of simmering water, which will at least double the volume.

MAKES 900 ml (1-1/2 pints)

Note: The sabayon can also be made in an electric mixer. To help it along, simply warm the bowl first.


There are many other flavours that can be added to a sabayon. To this quantity, the grated zest of 1-2 lemons, oranges or limes can be added, replacing half the Champagne or white wine with the juice of the fruit. This will give you a very strong citrus fruit sabayon that will eat well with a steamed sponge or maybe ice-cream of the same flavour. Of course, all of the flavours can be mixed. A good home-made or bought raspberry ice-cream or sorbet with a lemon sabayon is delicious. Or perhaps chocolate ice-cream or steamed sponge with orange sabayon or a good white chocolate ice-cream with lime sabayon.

To add even more taste to these, three-quarters of the liquid, wine or flavouring can be replaced with lemon curd or good orange marmalade to make it even more flavoursome.

Reducing the sugar content to 25 g (1 oz) and adding 3-4 tablespoons of golden syrup with 1-2 tablespoons of water gives you an amazing golden syrup sabayon. Eating that spooned over a golden syrup steamed sponge instead or as well as custard is wonderful.

YIELD: MAKES 1 x 20-25 cm (8-10 in) cake
SOURCE: Gary Rhodes

hsmum's picture
Submitted by hsmum on

Wow.  I made this today for my husband's birthday.  It is AMAZING.  So moist, so rich.  This is a cake to share with all the chocoholics in your life.

I made it with Guiness Extra Stout and did include about 4 oz of grated dark baker's chocolate. I made it in a tube pan so it would look a bit fancier and it came out of the pan beautifully. 

I agree with others who have said this cake is wonderful on its own and really doesn't need any icing.  However, I have two kids, so I made some instant chocolate pudding and drizzled it on top of their slices (yes, and mine too).  Yum. Whipped cream would be super too...

For a fancier presentation for a special occasion, I'd recommend baking this in a tube pan and drizzling a good-quality chocolate pudding (perhaps not the instant stuff) over the top of the cake and allow it to ooze over the sides.

I can taste a bit of the Guiness in it, but if I hadn't known what was in it I might have attributed it to the dark chocolate.  My kids liked it but prefer my other chocolate cake recipe, which doesn't have as much of a dark chocolate taste.  So this is more of an adult cake in our opinion.  Which is JUST FINE with me, heh heh.

An easy recipe too.  Definitely a keeper.  Many thanks from yet another family for posting this recipe, qahtan!

Karen (with a sated sigh...)

Cooky's picture
Submitted by Cooky on

Now I can't wait to make some dessert! 


"I am not a cook. But I am sorta cooky."

Paddyscake's picture
Submitted by Paddyscake on

This will be on the agenda this weekend ..!!!

Paddyscake's picture
Submitted by Paddyscake on

Just wanted to thank you for the recipe. I made it last weekend and it was awesome! Deep, rich chocolate flavor! I think you have to be a dark chocolate fan..which I totally am!! I added 6 oz of bittersweet chocolate..the cake was actually black in color.

dstroy's picture
Submitted by dstroy on

Big thumbs up from us for this cake! I made this for Floyd's birthday this year (results and photos posted here) and wanted to say thank you for sharing this amazing recipe with us! It's a keeper! Also, I highly recommend the cream cheese/whipped cream topping ;) It went perfect with this cake!