Wednesday, November 04, 2009

NOV DOTM Chocolate Guinness Cake

So, this is a cake I make a lot because it's so easy and I usually have everything I need at home already. The beer, however, does need replenishing sometimes. I've found that even people who aren't cake people like this cake. It stays pretty moist even in the fridge and freezes well.


1 cup dark cocoa powder (sifted)
1 3/4 cups flour (sifted)
2 large eggs
1 3/4 cups brown sugar
1 cup Guinness (not extra stout)
1 cup boiling water
1/2 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
3/4 cup apple sauce
1/2 cup coconut flakes

Preheat oven to 375 degrees and put water on to boil
Mix all dry ingredients then add wet ingredients one at a time adding the water last.
The batter will be very wet. It’s normal.

I use a 10” sprayed spring form pan with a pizza pan or something underneath it in case any leaks out. In my oven the cake bakes in 45 minutes. About halfway into cooking time sprinkle the top with coconut flakes. They will toast as the cake finishes baking. Do a toothpick test and if it comes out clean it’s ready. Let it rest for about 30 minutes before removing from the pan.
Any pan can be used but the cooking time will get adjusted. If you use a casserole dish to make it more like a sheet cake it’ll take about 20 minutes.

I serve it with whipped cream
1 cup heavy cream
1 tsp vanilla
1/4 cup powdered sugar

Whisk together in a cold bowl (I put mine in the freezer) until it looks like whipped cream. You can add more powdered sugar if it’s not sweet enough for ya.


  1. Oh! Thanks Jada! This sounds like a perfect Fall cake to try! I love the addition of the coconut!

  2. I bet it goes great with a certain award winning coconut ice cream!