I had cake for breakfast yesterday. And 2 slices after lunch the day before. I’m powerless over it.

For the record, I oooooonly ate the cake for breakfast so it wouldn’t go to waste. For another record, that’s a craptastic justification to eat more cake, but I’m ok with it.

It was my step moms 50th birthday over the weekend so we celebrated with cake, naturally! For those of you thinking, “wait, I thought she gave up dessert and dairy for Lent, what’s the deal?” I did, but for a celebration I broke my fast, which is ok. The cake for breakfast part? That was just me having zero ability to say no to the cake taunting me on the kitchen counter.

That piece, the one right above, that’s the piece I had for breakfast yesterday. Mmmmm, it was sooooo good!

Moving onto the actual cake…

The final product is amazing! It’s outrageously moist, chocolaty, and sweet. The beer makes the cake richer, deeper in flavor, and just better. Duh, beer makes things better, surprise SURPRISE. The frosting is totally drinkable, err, I mean, spreadable!

Scharffen Berger chocolate sent me some products to play around with and I almost pee’d my pants with excitement when the packaged arrived in the mail. Quite honestly, I had no desire to play around with this stuff, I just wanted to eat it, as is, straight out of the package. And we did. Buuuuut, I also reserved some for this cake and thank goodness I did. Quality ingredients produce quality results, plain and simple. This chocolate, it’s quality, therefor the cake, it’s quality. Next time you see some of this stuff in the store, buy some, it’s a total treat that’s worth the few extra pennies

Double Chocolate, Double Guinness Bundt Cake


  • 2 cups flour
  • 2 cups Guinness (or any really dark beer)
  • 2 tsp baking soda
  • 1 cup cocoa powder (Scharffen Berger unsweetened cococa powder)
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • Chocolate Frosting:
  • 2 ounces bittersweet chocolate, melted (Scharffen Berger Bittersweet Dark Chocolate Baking Chunks)
  • 1/2 cup butter (use earth balance for a dairy free substitute)
  • 1/2 cup guinness
  • 1/2 cup cocoa powder (Scharffen Berger unsweetened cococa powder)
  • 2 cups powdered sugar
  • 1-3 tbsp milk (use almond or soy for a dairy free substitute)


Preheat oven to 350 degrees. Generoulsy grease a 12 cup bundt pan.

In a bowl sift the flour, baking soda, cocoa powder, salt and sugars. Make a well in the center, pour in the beer, oil and vanilla. Whisk until there are no lumps. Pour into the greased bundt pan.

Bake for 50-60 minutes, until a fork inserted cones out clean. Cool in the pan for about 15 minutes, the invert onto a wire rack.

Prepare the frosting while the cake is cooling.

In a food processor add all of the ingredients and mix until it’s a consistency you want. the more milk you add, the thinner it will be. Start by not adding any milk, and slowly add it, 1 tbsp at a time if you want a thinner frosting.

Spread frosting on the cake once it’s completely cooled.

Top with sprinkles, because it’s fun, and you can.


-You’ll notice the cake doesn’t have eggs. This isn’t a typo, you’re reading correctly. I wanted to make a cake that could be a vegan alternative. While Guinness isn’t vegan, if you use a beer that is, then you have yourself a delightful vegan cake.
-While the recipes saaaaays it should technically be 8 servings, 4 of us did WORK on this thing! So, you be the judge on the actual number of servings.
-Don’t be scared to have a thick, spreadable frosting. Smear it all over the cake, you’ll be glad you did!
-The cake will last for about 4 days at room temperature, covered. However, this is up for debate since mine only last about 24 hours before we devoured every last crumb.