Guinness Chocolate Loaf Cake

| IrelandAM, Recipe


I baked this cake on IrelandAM on 30th September 2016

This cake is beautifully moist and the Guinness adds a deep richness to the chocolate flavour. Serve plain or add a topping of Baileys flavoured buttercream icing. This recipe bakes 2 x 2lb (900g) loaves, or you can bake it in an 8″ cake tin to make a sandwich cake – it may need to bake a bit longer if you bake in a cake tin.




250g Butter
250ml Guinness
400g Caster Sugar
80g Cocoa powder
140ml buttermilk

2 eggs
1 tsp vanilla extract
280g Plain flour
2 tsp baking powder


In a saucepan melt the butter with the Guinness. When butter is completely melted, remove from the heat and allow to cool slightly.

In a separate bowl mix together the caster sugar and cocoa, add this to the  slightly cooled Guinness/butter mix.

In a jug measure out the buttermilk and add the 2 eggs and vanilla extract. Lightly whisk together.

Add the buttermilk mix to your chocolate Guinness mix.

In the bowl of a stand mixer (or you can use a bowl and hand mixer) sieve the plain flour and baking powder together.

With the mixer on slow speed, slowly pour the chocolate mix into the flour until combined. Finish by hand to make sure there are no flour pockets in the batter.

Divide your batter between 2 lined 2lb loaf tins.

Bake in a preheated oven 160 degrees for 35-40 minutes.

Baileys Cream Cheese Icing

This icing can be used to top the loaf cakes, or used to fill a sandwich cake. You may need to double the recipe if you want to ice the top and outside of the sandwich cake too.

400g Icing sugar sieved
150g soft butter
50g cream cheese
3 tablespoons Baileys Irish Cream Liqueur (more or less to taste!)

Using a stand mixer or a bowl and hand mixer, combine the above ingredients on a slow speed first to mix together and then gradually increase the speed for a couple of minutes to whip it to a soft icing.


Peanut Butter Cups

| IrelandAM, Recipe

File 03-08-2016, 11 52 10A no-bake recipe that’s fun and delicious to make. A perfect project to keep the kids entertained in the kitchen. The mini size are perfect for entertaining and dinner parties. Sprinkle with edible gold glitter for extra glamour.


  • 250g digestive biscuits
  • 90g butter melted
  • 200g smooth peanut butter, divided into 150g and 50g amounts
  • 400g chocolate – I like to use 200g milk and 200g plain chocolate mixed
  • Toppings of your choice – Reese’s pieces, peanut M&M’s, Smarties, chopped pretzels…whatever takes your fancy!

You will need 12 cupcake liners and a cupcake tin for regular size, or you can make these in a mini muffin tin with mini liners. Makes 12 regular or 24 mini bites.

File 03-08-2016, 11 51 47Method:

  • Place the digestive biscuits into a plastic bag, a ziploc bag is perfect, and bash them with a rolling pin or wooden spoon until broken into fine crumbs. (Don’t fully seal the top of the bag or it will burst!) Alternatively, you can put your biscuits into a food processor and pulse into fine crumbs.
  • Add the melted butter to the digestives along with 150g of peanut butter and mix well together.
  • Place cupcake liners into a cupcake tin and spoon the biscuit mixture evenly into each cup – you should have enough for 12 cups. Press the mixture down with the back of a spoon to make a firm base.
  • Place in the fridge to firm up for at least ½ hour.
  • Melt your chocolate over a bain-marie or in a microwave.
  • Add the remaining 50g of peanut butter to the chocolate and mix well together.
  • Spoon the chocolate mixture on top of your biscuit base and then add your chosen toppings.
  • Place back in the fridge for the chocolate to set.
  • Enjoy!

File 03-08-2016, 11 54 22

with IrelandAM presenter Alan Hughes








Kelly Lou’s Chocolate Brownies

| IrelandAM, Recipe

File 07-07-2016, 16 15 40OreobrowniesIreland_AM_Logo_2015









In honour of World Chocolate Day I made these Oreo stuffed chocolate brownies on IrelandAM. These brownies are quick and easy to bake and don’t even require the use of a mixer. The Oreo filling and topping is optional – You can bake the brownies plain or add in an extra handful of chocolate chips to increase the chocolatey flavour. Or you can replace the Oreos with chopped mint chocolate Aero, bourbon biscuits, peanut butter, dulche de leche, just use your imagination!



120g milk chocolate
280g dark chocolate (70% is good)
280g butter
150g plain flour

350g light soft brown sugar
6 eggs beaten
1 1/2pack of Oreo biscuits


In a microwave or in a bain-marie melt the dark & milk chocolate and butter together, put aside to cool.
In a separate bowl combine flour, sugar and eggs and whisk until mixture is smooth.
Add the cooled chocolate mix to this bowl and mix until combined.
Pour half the batter into a lined 12in X 8in tin
Break up 1 pack of Oreo biscuits and sprinkle on top of the batter
Pour the second half of the batter on top of the biscuits
Bake in a preheated oven of 170 degrees for 30 mins
When brownies are cooled cut into 16 squares
Drizzle with melted chocolate and sprinkle the top with the remaining chopped Oreos.

Caramel pretzel brownies