2 cups all purpose flour

½ cup unsweetened cocoa powder

2 teaspoon baking powder

½ cup salted butter

1 ½ cups granulated sugar

2 large eggs

1 cup milk

2 teaspoon vanilla

½ cup Guinness Stout

8 oz melting milk chocolate (or melted down Easter Candy)

8 oz white melting chocolate

1 ½ cups chocolate frosting homemade or store-bought


Preheat the oven to 350F degrees.

In a medium bowl, combine the flour, cocoa powder, and baking powder, stirring to mix the ingredients, and then set the bowl aside.

In a large mixing bowl, or using a stand mixer, beat the sugar and butter together.

Add in the egg, milk and vanilla, mixing on medium speed for about 30 seconds.

Add the flour into the batter, and continue mixing until the batter is smooth and creamy. The cocoa powder should be evenly mixed into the batter, so scrape the sides of the bowl with a spatula to be sure it has all been incorporated.

Stir in the Guinness stout, mixing it into the batter.

Pour the batter into a lightly sprayed 9″x13″ cake pan. Bake for 20-25 minutes, testing the cake with a toothpick in the middle to confirm it is set.

Remove from the oven and allow the cake to cool.

Once the cake is cool, break into pieces and place them in a large mixing bowl. Break the cake with your hands or fork, until it is a fine crumble.

Stir in 1 ½ cups of frosting and mix into the cake. (chocolate frosting is used, but any flavor can be used)

Using a spring-loaded scoop, or large spoon, scoop out the cake mixture and roll into 1-½ inch balls. Place in the refrigerator or freezer, until they have chilled completely and are firm (about 30 minutes)

After they have chilled, melt both of the chocolates in two separate microwave safe bowls, stirring every 30 seconds, until it is completely melted and creamy. Using a fork or spoon, dip each truffle into the melted chocolate, and then place it on parchment paper until the chocolate sets.

Drizzle with chocolate, color melts or sprinkles, as desired.


  • I used a 1-½ inch cookie scoop for these. It makes the perfect sized ball.
  • Store-bought frosting is used for this recipe. Do not use the full tub starting out. Start by adding about ½ the tub and add more as needed for your desired texture.
  • If you really want to go all out, try making these with GUINNESS CHOCOLATE BUTTERCREAM FROSTING.
  • I use melting chocolates for cake balls but you can also use chocolate chips, almond bark or leftover chocolate candy.
  • I like to sometimes top these with sprinkles. If you want to do this, sprinkle after you drizzle with the remaining chocolate so that they stick.
  • You can use a store-bought cake mix for this recipe. Just replace the water required to make the cake mix with Guinness stout beer.
  • The cake balls need to be chilled before dipping. Place them in the refrigerator or freezer for at least 30 minutes before dipping.