Guinness Chocolate Cake with Salted Caramel Glaze

  • People

    Serves 4

  • Prep Time

    20 min.

  • Cooking Time

    40 min.

  • Difficulty


  • BBQ Temperature


  • Method



the Ingredients

Guinness Chocolate Cake 4 602X451 Ad9B10F


  • 125ml Guinness
  • 100g butter
  • 40g cocoa powder
  • 1 egg
  • 100g crème fraiche
  • 1/2 tsp. vanilla extract
  • 120g flour
  • 200g sugar
  • 1/4 tbsp. baking powder
  • 1/4 tsp. salt


  • 20ml Guinness
  • 40g butter
  • 40g brown sugar
  • 40ml cream
  • 50g icing sugar
  • salt

Special Equipment

  • Deluxe Poultry Roaster


    In the Kitchen:

  • Grease the Deluxe Poultry Roaster with some butter and sprinkle with some flour.
  • Combine Guinness and butter in a medium saucepan and bring to a light boil using the side burner or hob.
  • Add the cocoa powder and whisk until smooth. Remove from heat and set aside.
  • In a large mixing bowl, whisk together the egg, crème fraiche and vanilla.
  • Pour the Guinness/butter mixture into the crème fraiche mixture and beat until just combined.
  • Add flour, sugar, baking powder and salt and beat until just combined.
  • Pour the batter into the prepared Deluxe Poultry Roaster (skip to “At the barbecue” step 2)
  • For the glaze, combine Guinness, butter, dark brown sugar, cream and salt in a medium saucepan and bring to a boil using the side burner or hob. Boil for one minute, stirring constantly.
  • Remove from heat and stir in icing sugar a little at a time and whisk until smooth.
  • As soon as the cake has cooled, pour the salted caramel glaze over the top and sprinkle with Fleur de Sel.
  • At the Barbecue:

  • Prepare the barbecue for indirect heat, approx. 180 °C.
  • Place the Deluxe Poultry Roaster over the indirect heat and bake the cake with the lid closed for about 45 minutes (see “In the kitchen” step 8).
  • Remove the cake from the barbecue and leave to cool, then pour over glaze.
  • Serving Suggestion:

  • Serve with some whipped chantilly cream, or crème fraiche on the side.

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