Tag Archives: Guinness

Chocolate Guinness cake

This cake is dynamite. Don’t do it if you don’t intend to do it again and again and again afterwards. This cake is so good, your kids will ask you to have it at every single occasion. So stock up on Guinness, turn on your Thermomix and get cracking!


Source: www.cookwithjanie.com


250 g Guinness or stout
250 g unsalted butter, diced
60 g cocoa powder
400 g sugar
140 g sour cream
2 large eggs
1 tsp vanilla extract
280 g plain flour
2½ tsp bicarbonate of soda (baking powder)
Chocolate Ganache
250 g dark chocolate
250 g double cream
1 tsp real vanilla extract
1 tsp unsalted butter


  1. Weigh Guinness into the TM bowl. Add butter and melt 3 min/50C/Speed 1 (the butter should be softened or melted).
  2. Add cocoa, sugar, sour cream, eggs and vanilla. Mix 45 sec/Speed 5.
  3. Add flour and bicarbonate of soda. Mix 20 sec/Speed 3. Pour into a buttered and lined 23cm springform tin.
  4. Bake for 45 to 70 minutes at 180C without fan/160C with fan/Gas Mark 4.
  5. Cool completely before applying ganache topping.
  6. Ganache: heat all the ingredients together 3 min/50C/Speed 2 or until chocolate is completely melted. Pour onto cooled cake and smooth over the edges.


Milk chocolate and Guinness Ice-cream

To celebrate Saint Patrick’s day, I looked for sweet recipes using the famous Irish stout: Guinness. I have already used it in a delicious chocolate-Guinness cake (I promise I’ll post the recipe on this blog one day) and a little search on the web brought me to this mouth-watering ice cream recipe by David Lebovitz. I topped it with some cream mixed with my homemade version of Bailey’s and boy is this divine!

Happy Paddy’s day everyone!

GuinnessIceCream_003 GuinnessIceCream_001GuinnessIceCream_002

Source: David Lebovitz


240g whole milk
4 egg yolks
120g sugar
150g milk chocolate
240g cream
A pinch of salt
180g Guinness
1 tsp vanilla extract


  1. Make a custard in the Thermomix by adding the milk, egg yolks, salt and sugar to the TM bowl and heat 7 min/80C/speed4.
  2. Add the chocolate cut in chunks in the hot custard and mix 15 sec/speed 3 until smooth.
  3. Add the cream, Guinness and vanilla extract. Mix 10 sec/speed 3.
  4. Pour into a plastic container with a lid and leave to cool at room temperature.
  5. Freeze with the lid on overnight.
  6. The next day, scoop some ice-cream and serve with cream whipped with a tablespoon of vanilla sugar and a tablespoon of Bailey’s.
  7. Top with a sprinkle of chocolate flakes and serve immediately.