guinness whoopie pie

In dessert on March 19, 2014 at 12:22 am

there were a lot of factors coming together on this one dessert.

first, it was st. patrick’s day. i don’t tend to notice this holiday much (except that literally everyone else in the city was wearing green…) but it gave me a good excuse to act on the following:

a craving to make guinness chocolate cake. i’ve never had it (that i remember) but i love the idea of it – chocolate cake, not too sweet; deeper, richer flavor; touch of bitterness. what could be better?

i’ll tell you what could be better. the whoopie pie dessert at cheesetique in del ray, virginia. oh, how i miss it. it’s two thick slices of rich chocolate cake (loaf) layered with sweetened whipped cream. i mean, i reeeaaallly miss it. actually, i miss all their food and the cute shop, but this dessert is everything.

so, me thinks, why not combine my guinness cake with the cheesetique whoopie pie presentation? i mean, it is st. patrick’s day, after all, and i am a mainer



it was great. and so easy! you should try it.

i modified a recipe from smitten kitchen. because i knew i wanted to pile the cake with gobs of sweetened whipped cream, i tried to make the cake itself as “healthy” as possible. (perhaps it’s better to say as “least unhealthy” as possible)

start by melting 1/2 cup guinness with one stick of butter over medium heat. when the butter is almost entirely melted, whisk in 6 tablespoons of cocoa.


(pro tip: you don’t want to cook off too much alcohol from the beer, so this mixture should be on the heat for as short a time as possible. try starting with room-temperature butter!)


let the mixture cool to warm.

in a separate bowl, whisk 1 cup flour, 2/3 cup sugar, 3/4 teaspoon baking soda and a rounded quarter teaspoon (that means very full) of salt.

in another bowl (i know, sorry), beat one egg with 1/3 cup of greek yogurt until thick and creamy.


slowly add the guinness-butter-cocoa mixture to the egg-yogurt mixture and beat well. (this is why you cool the first mixture down – you don’t want scrambled eggs!)


then stir in the flour mixture. only mix it enough that it’s well-mixed. if you over-mix, it gets (everybody together now) tough.

butter or spray a regular loaf pan. i’m sure you could also use an 8- or 9-inch round, or an 8-inch square, but i was going for loaf slices. whatever you’re using, grease it well.

pour in the batter and tap gently on the counter to help it settle/get out big air bubbles.

bake at 350 degrees for 35-45 minutes, until a cake tester comes out clean. let cool in the pan for 5-10 minutes before turning out and cooling thoroughly on a rack.


my whipped cream had about a tablespoon of confectioners sugar in it and a small splash of vanilla.


what you’ll need:
stick of butter
unsweetened cocoa powder
baking soda
greek yogurt


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: