Go to all recipes
Irish stout cake

Irish stout cake


This grown-up, bittersweet bake is made with a rich mixture of stout, chocolate and spices

  • Feeds 12 Feeds 12
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    1873kj 448kcal
  • Fat
    High 35%
  • Saturates
    High 74%
  • Sugar
    High 35%
  • Salt
    Low 35%

% of adult’s reference intake | Carbohydrates per serving : 50g


  • 275g Co-op unsalted butter, softened, plus extra for greasing
  • 100g bar Co-op Irresistible Fairtrade 70% dark chocolate, broken into squares
  • 250ml Irish stout
  • 125g Co-op ready to eat dried prunes
  • 225g Co-op Fairtrade brown sugar
  • 200g Co-op self raising flour, sieved
  • 25g Co-op Fairtrade cocoa powder, sieved
  • 4 Co-op British eggs
  • 3 tsp ground cinnamon, plus extra for dusting
  • 1 tsp ground nutmeg
  • 1 tsp vanilla essence
  • 85g icing sugar
  • 5 tbsp condensed milk


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Grease a 21cm round, loose-bottomed cake tin, then line with greaseproof paper
  3. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, making sure the base doesn’t touch the surface
  4. When melted, set aside to cool
  5. Blend the stout and prunes until smooth, then set aside
  6. Place 225g of the butter and the brown sugar, flour, cocoa, eggs, cinnamon, nutmeg and vanilla essence in a mixing bowl
  7. Beat until smooth, then stir in the chocolate and the prune and stout mixture
  8. Spoon the mixture into the cake tin, level the surface and bake for 55-65 mins, or until a skewer comes out clean when inserted into the centre
  9. Turn out onto a wire rack and leave to cool completely
  10. While the cake is cooling, beat the rest of the butter and the icing sugar together until creamy, then beat in the condensed milk
  11. Cover and chill the frosting until the cake has cooled
  12. Spread the frosting over the top of the cake, and serve dusted with the extra cinnamon.

Explore more recipes