Celebrate this St. Patrick’s Day with AVOCA’s Chocolate and Guinness Cake. Rich in colour and flavour, this festive favourite is topped with a creamy frosting and a healthy dusting of cocoa powder. Slice, serve and sláinte!



250 mls Guinness stout

250g unslated butter

75g cocoa powder

400 g castar sugar

150ml sour cream or crème fraiche

2 large free range eggs

1 tablespoon vanilla

275g plain flour

2.5 teaspoons bicarbonate of soda


  • 300g cream cheese
  • 150g icing sugar
  • 2 teaspoons cornflour
  • 125 mls heavy cream



  • Pre-heat oven to gas mark 4/180 degrees celsius/350 degrees Fahrenheit and line a 23cm/9 inch cake tin.
  • Pour the Guinness into a large, wide saucepan, add the butter and heat until melted. Take off the heat.
  • Add the cocoa powder and sugar into the butter, Mix well.
  • Beat the sour cream with the eggs and vanilla in a separate bowl and pour into the butter mixture. Finally sieve in the flour and bicarbonate of soda. Mix until combined, but be careful not to over-mix.
  • Pour the cake batter into the cake tin, and bake for 45 mins to an hour. Leave to cool completely in the tin or on a cooling rack.
  • Lightly whip the cream cheese until smooth, sieve the icing sugar and corn flour and then beat to combine until light and fluffy.
  • Add the cream to your desired consistency of frosting that you like.
  • Spread the top of the cake with the delicious frosting. Enjoy!