Back in  2018, for my birthday, we took a trip to Ireland.  It was incredible.  Yes, the 40 shades  of GREEN (not grey)) were very apparent, the people were just as warm and friendly as I had expected and the FOOD, well, it most certainly did not disappoint.  Oh, and the history and sightseeing was like a daily history lesson with some locals who really knew their heritage and culture.   I was very fortunate to have  the opportunity to take cooking classes with Catherine Fulvio, known as the (or one of two, Clodaugh McKenna the other) “Martha Stewart of Ireland.”  

     A dessert that was on most pub menus I noticed as we were in and out of pubs was Chocolate Guinness Cake.  Although I don’t usually drink Guinness here, as I am really not a beer drinker, while in Ireland, I became a fan.  It tastes very different.   What I learned, if I remember correctly (and please correct me if you know differently, as I would not want to pass along incorrect information) is that Guinness sells the recipe to international breweries, as this is much more cost effective than paying shipping costs.  

     Anyway, back to Marvelous Monday’s recipe  this week.  I have read several recipes for Guinness Cake and I have made changes to most of them.  I use a plain strained yogurt (also called Greek Yogurt) and I use less sugar than in most recipes, but still what I consider more than I usually use for a cake.  For the incredibly delicious icing, I use whipping cream, whipping that first, before gradually adding the powdered sugar and Neufchâtel cheese, about a Tablespoon at a time.  This recipe makes much more icing than needed, just store leftovers, if you can help yourself from enjoying it yourself-of course AFTER you have already iced the cake, that is what I alway taught my kiddos to do, yes you can have a taste, AFTER the cake has been iced.  I always like to make a cake, but if it is more appropriate for you to make individual servings, opt for cupcakes rather than a 9 inch round cake pan.  This icing would always be delicious on a carrot cake or banana cake, as well. 


     -1 cup Guinness Stout 

     -10 Tablespoons unsalted butter cut into pieces

     -3/4 cup unsweetened cocoa powder

     -1 1/4 cups granulated sugar

     -1/4 cup dark brown sugar

     -2 large eggs, beaten

     -3/4 cup strained (also know as Greek Yogurt) yogurt

     -1 Tablespoon pure vanilla extract

     -2 cups unbleached flour

     -2 1/2 teaspoons baking soda

     -1/4 teaspoon coarse salt

  Icing Ingredients

       -8 ounces whipping cream

     -1 1/2 cup powdered sugar

     -1 package 8 ounces Neufchâtel cheese (or cream cheese)


  1. Preheat oven to 350 degrees.  Butter a round 9 inch cake pan and then line the pan with parchment paper, set aside. 
  2. In a saucepan, combine all 10 tablespoons of the butter, cut into pieces and 1 cup of Guinness Stout and heat over medium low temperature. When butter is melted, remove pan from heat.  Add the cocoa powder and sugar.  Whisk together until smooth.
  3. In a large mixing bowl combine the yogurt, beaten eggs and vanilla.  Blend well.  Pour in the mixture from the saucepan and continue to blend.  Add flour baking soda and salt.  (I add 1 cup of flour,  stir, then add the salt and baking soda, blend and then add the final cup of flour).  Blend and fold until smooth.
  4. Pour batter into the 9 inch pan, baking until cake has risen and is firm to touch, approximately 45 minutes to an hour.  
  5. When pan is removed from the oven, let cool in pan on a wire rack.  When cool, turn cake out onto the rack.
  6. To prepare icing, whip the whipping cream in a stand mixer (or hand).  When whipping cream is fluffy, add powder sugar a little at a time making sure that powdered sugar  is blended in before adding more.  After all powder sugar has been blended in, while mixer is on low, add the Neufchâtel (or cream cheese) cheese, about 1 tablespoon at a time, making sure that each tablespoon is blended before adding the next.  You want icing to be nice and smooth.  
  7. When cake is completely cooled, spoon onto the cake and using a icing spatula, spread icing on top of cake, not going all the way to the edge.  The recipe will really make enough icing for two cakes.  I like to very generously top the cake with the icing, but that is not necessary.  You can store extra icing in the fridge and frost another recipe of cupcakes or another cake.  Bon Appetite ☘️ 

My book, It’s A Great Day To…Gather Around a Table,  is available through at Barnes and Noble or on