I first had this cake at a friend’s birthday party at The Whip, one of my favourite local pubs. She had baked it for her birthday and had the pub serve it to all her guests. It was a smash hit and I was lucky enough to persuade her to bring it to my birthday party a week later.

I recently adapted the recipe to make cupcakes and topped them with cream cheese icing. They were delicious!

Guinness Cupcakes

Adapted from Nigella Lawson’s Feast
Yield: 24 cupcakes

1 cup Guinness
1 cup butter
2/3 cup cocoa
2 cups sugar
1/2 cup sour cream
2 eggs
1 tablespoon vanilla extract
1 3/4 cups flour
2 1/2 teaspoons baking soda

Preheat the oven to 350F. Line a cupcake tins with liners.

Pour the Guinness into a large saucepan and add the sliced butter. Heat until the butter is melted and remove from the heat. Whisk in the cocoa and sugar.

In the mixer bowl, beat the sour cream with the eggs and vanilla. Slowly pour in the Guinness mixture into the mixer in a thin stream. Stir until all combined. Then, beat in the flour and baking soda.

Spoon the batter into the muffin cups, filling each up 3/4 to the top. Bake for 20 minutes. Leave to cool in the pan as the cake is very damp.

Ice the top of the cupcakes with cream cheese icing.

To make a cake: Grease and line a 9-inch springform pan. Pour the batter into the pan and bake for 45 minutes to an hour. Leave to cool in the pan.

Cream Cheese Icing

From Simply Recipes

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 – 3 cups of powdered sugar
1 teaspoon of vanilla extract

With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness.

Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.


This stew is perfect for these chilly (and oh so rainy here in Vancouver) late Fall days. It warms up the house and fills it with tasty smells. You can serve it alone or over a bed of mashed potatoes. It makes about 6 good sized servings. Yum.


2 tbs. olive oil

4 bay leaves

2 lbs. stewing beef

1 large onion, cut into large chunks

2 tbs. tomato paste

4 cloves garlic

1 tbs. thyme

1 tbs. rosemary

1/4 c. flour

1 c. beef stock

1 1/2 c. Guinness (or other stout)

2 tbs. chopped parsley

4 carrots, chopped

4-5 new potatoes, sliced into chunks

1-2 parsnips, sliced

salt and pepper, to taste

Simmering on the stove (delicious, but not much to look at)

Simmering on the stove (delicious, but not much to look at)


  1. Preheat oven to 275 degrees Fahrenheit
  2. On high heat, in a dutch oven, heat the oil and add the bay leaves and beef. Brown the beef on all sides.
  3. Add the onion and cook until clear.
  4. Stir in the tomato paste and cook for about one minute.
  5. Reduce the heat to low and add garlic, thyme, rosemary and flour. Stir until most of the lumps are gone.
  6. Add the beef stock and beer. Bring to a simmer and stir until the liquid begins to thicken.
  7. Add the vegetables and parsley. Cover and place the dutch oven in the oven. Cook for around 2 hours, stirring occasionally.
  8. Add salt and pepper to taste before serving.

This dessert contains some of the things I love most: beer, ice cream and coffee. It is inspired by a delicious sundae from our favourite restaurant in Portland, Rock Bottom Brewery. (I have it every time we go there!)


2 scoops coffee flavoured ice cream

1/4 c. crumbled chocolate wafers

1/4 c. candied walnuts (recipe here)

few good squirts of hot fudge sauce



Layer ice cream, wafers, walnuts and fudge in a pint glass. Pour in as much stout as you can without overflowing the glass. Drink/spoon and enjoy!