Autumn, Cakes, St. Patrick’s Day, Winter

Guinness bundt cake

February 27, 2013
I’m good at judging people. Usually I can tell if somebody is good or bad, usually I get it right. People say that Internet is a place created for cheaters, people who love to create themselves. Well I think I can judge people by their blogs as well. All bloggers I have meet so far where exactly as I expected or even nicer.
I started blogging 9 years ago, I still have friends from that time. Mostly friends I have never met, but they have similar sense of humour, we like each others photos on Facebook, sometimes we even share secrets and even though I have never met them I know I can trust them.
So whenever I wonder what I need the blog for as I’m not the most popular one, I don’t create recipes, I don’t have time to post a few time in a week or day, my writing isn’t too exciting or poetic, or even correct. I can cook without blogging about it, so what do I need a blog for?
One of possible answers is to meet people. So if you are in Dublin on Saturday, 6th April, join me and probably plenty other bloggers on the tour of the Honest 2 Goodness Market organized by lovely Irish Food Bloggers Association. I hope I will meet some new and old friends :)
But let’s go back to the cake. This cake idea is genius, a reduced Guinness and a lot cocoa. Sounds very Irish isn’t it? I think this will be good treat for St. Patrick’s Day if you aren’t into green cakes. The cake is lovely, rich and moist.

Guinness bundt cake

Recipe comes from 101 cookbooks blog
Notes: I used Guinness and substituted maple syrup with golden syrup.  Guinness was reduced slightly more, I got 200 ml. I also skipped the icing. I used a 2-litre capacity Bundt pan.
  • 475 ml Guinness / chocolate porter / stout beer
  • 113 g unsalted butter
  • 75g cocoa powder
  • 140 g whole wheat flour
  • 125 g all-purpose flour
  • 120 g dark muscovado sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 large eggs
  • 355 ml plain whole yogurt
  • 180 ml golden syrup / pure maple syrup
Chocolate Buttermilk Icing:
  • 75 g icing sugar
  • 25g cocoa powder
  • 2 Tbsp buttermilk
Preheat oven to 180°C/ 160°C fan.
Grease a tin and dust it with rice flour or semolina.
In a saucepan simmer Guinness down to 240 ml.
Remove from heat, add the butter and stir until melted. Stir in the cocoa powder, mixing until smooth, then set aside to cool.
In a medium bowl, whisk together the flours, sugar, baking soda, and salt. Set aside.
In a large mixing bowl, combine the eggs, yogurt, and syrup.
Whisk to combine. Gradually add the cooled beer mixture, stirring all the while. Stir until smooth.
Add the flour mixture, folding until just blended, using as few strokes as possible.
Pour the mixture into a greased Bundt pan and bake for 40-45 minutes (or until a toothpick inserted in it comes out clean). Cool in the pan for 10 minutes. Turn out onto a wire rack and take off the pan. Let it to cool completely.
To make the icing:
place the icing sugar, cocoa and buttermilks in a bowl and mix to combine. Drizzle over the cooled cake.

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  • Reply Julia {the roasted root} March 1, 2013 at 08:29

    I love stout and porter beers and have been meaning to bake with them. I bet this cake turned out with unique delicious flavor! I’d love to cozy up to a thick slice with a mug of tea and a great book!

    • Reply Magda March 10, 2013 at 18:30

      Hi Julia. Dark beers are great to cook with, they give that extra flavour. Is there anything that stops you from doing that?

  • Reply Caitriona March 2, 2013 at 08:38

    Have you been to the market before Magda? It’s fantastic, if a little expensive for me I’m afraid. I won’t be going to the tour so I’ll miss you. Have a great time and hook up with all the other foodies. x

    • Reply Magda March 10, 2013 at 18:35

      Yes Caitriona I’ve been there once. I wouldn’t go there on a weekly basis as it is not on my way, but it was a nice Saturday trip.
      I hope I will see some other time soon. I haven’t been too much in the blogosphere lately, but I would love to catch up with you.

  • Reply Julia | March 3, 2013 at 08:40

    Guinness in a cake? Sounds very intriguing! Something new for me to try someday!

    • Reply Magda March 10, 2013 at 18:35

      I hope you will try and like it Julia

  • Reply Julie March 10, 2013 at 09:35

    This is a dear ole Irish cake! Enjoy your market tour Magda with your old and existing friends.

    • Reply Magda March 10, 2013 at 18:37

      It is still a few weeks to go Julie, but I hope it will be lovely day out.

  • Reply Senka I March 10, 2013 at 19:52


    We’ve recently launched the website It’s a search engine that aims to gather all the best recipes from UK and Irish websites and blogs. We’ve noticed that you have a lot of great looking recipes on your blog that we would love to feature on our site. To read more about how it all works and to sign up with your blog, please visit: or send us an email on We look forward to hearing from you!
    Kind regards,

  • Reply French foodie in Dublin March 18, 2013 at 21:15

    I’ll be there on the 6th of April and I’m looking forward to meeting you :-)
    The cake looks lovely.

    • Reply Magda March 18, 2013 at 22:28

      I cannot wait to finally meet you. I hope the weather will be warm and sunny finally :)

  • Reply Happy St. Patrick's Day! - Magda's Cauldron May 17, 2014 at 21:07

    […] coloured green. I feel that it is more appropriate to cook with Guinness (Guinness ice cream or cake, anyone?), Irish whiskey (although not everybody will agree) or probably the most appropriate would […]

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