Guinness Cake
Pastry Chef Liz O’Connell of Harvest – Cambridge, Massachusetts
Adapted by

Yield: 10 Servings


  • 4 ounces butter
  • 1 1/2 cups brown sugar
  • 4 eggs
  • 1 Tablespoon orange zest
  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • Pinch salt
  • 2 Tablespoons cocoa
  • 1/2 cup Guinness stout

  • Blood oranges
  • Chantilly cream

Preheat the oven to 350ºF. Butter and flour a bundt cake pan. In an electric stand mixer, cream together the butter and sugar. Add the eggs one at a time, then the orange zest. Sift together the dry ingredients. Alternately add the dry ingredients and Guinness to the mixture. Pour into buttered and floured bundt cake pan. Bake for about an hour, until a cake tester comes out clean. Allow cake to cool in pan for 10 minutes, then invert it onto a serving plate. Serve warm with blood oranges and Chantilly cream.

   Published: March 2006