Chocolate Guinness Cake


Chocolate Guinness Cake

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Servings 12


For The Cake

  • 1 cup Guinness Stout
  • 10 tbsp butter
  • ¾ cup unsweetened cocoa
  • 2 cups sour cream
  • 2 each large eggs
  • 1 tbsp vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp kosher salt
  • tsp baking soda

For The Frosting

  • cups confectioners' sugar
  • 8 ounces cream cheese at room temperature
  • ½ cup heavy cream


  • For the cake: Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
  • in a small bowl, combine sour cream, eggs and vanilla; mix well. Add Guinness mixture. Add flour, salt and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
  • For the frosting: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
  • Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.


Although this is a Guinness cake, you can certainly substitute your favorite stout, such as a chocolate stout, oatmeal stout, etc.
For added excitement, add 1/4 cup of heavy cream and add 1/4 cup of Bailey's Irish Cream!

Scotch Broth/Beef and Barley Stew

Scotch Broth (Beef and Barley Soup)

A hearty meal for those cold winter evenings
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6


  • Instant Pot or Slow Cooker


  • 1.5 lb beef stew meat, cut into 1 inch cubes
  • salt and pepper
  • 2 tbsp butter
  • 8 oz wild or baby bella mushrooms
  • 1 cup rough diced celery
  • 2/3 cup pearl barley, rinsed
  • 1 cup rough diced carrots
  • 6 cloves garlic, minced
  • 5 cups rich beef broth
  • 12 oz stout ale (Belhaven or Guiness will work!)
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1 cup chopped onion
  • 1 large potato, shredded


  • Open a stout and pour into a pint glass, drink and enjoy! Set yout Instant Pot to "saute" Slainte!
  • Season the stew meat with a good pinch of salt and pepper. Heat 2 tablespoon of butter in a large pot over medium-high heat or in the instant pot on Saute. Add stew meat and brown on all sides for about 2-3 minutes total. You may need to do in two batches if so add more butter as needed.
  • Add the mushroom to the pot and brown the mushrooms for 1-2 minutes or until they start picking up the brown bits left behind by the meat. Remove the mushrooms to the same plate as the stew meat.
  • If needed, add a little more butter to the pot and the celery, carrot and onion mix. Cook the veggies for 4-5 minutes or until the onions soften and become translucent. Add the garlic and cook for an additional 30 seconds.
  • Using a Slow Cooker: Add the meat, mushrooms, veggies, bay leaves, thyme sprig, beef broth and stout to the slow cooker and allow to cook for 3 hours on High or 5 hours on Low.
  • Instant Pot: Add the meat, mushrooms, veggies, bay leaves, thyme sprig, beef broth and stout to the instant pot, cover and pressure cook for 15 minutes, allow pressure to release before removing the lid.
  • Both Methods: Add the shredded potato and the barley and allow the stew to cook on High on the slow cooker (Slow Cook on the Insta Pot, I know, weird!) for 1 hour or until the barley and potato is cooked through. Serve with warm crusty bread, soft butter and a few stouts!