Introduction & Inspiration
I’m always intrigued by recipes that incorporate unexpected ingredients, especially when they promise deep, complex flavors. This Guinness Chocolate Cake with Irish Buttercream immediately caught my eye! The idea of using dark, malty Guinness beer in a chocolate cake, paired with a luscious buttercream infused with Irish cream liqueur, sounded like a truly decadent and sophisticated dessert.
My inspiration came from a love of both rich chocolate cake and the unique flavors found in Irish stouts and creams. I wanted to create a cake that was perfect for St. Patrick’s Day celebrations (especially fitting given today’s date, March 27, 2025!), but also elegant enough for any special occasion or dinner party.
My goal was to find a recipe that delivered a moist, intensely chocolatey cake with a complementary frosting that wasn’t overly sweet. This recipe, with its from-scratch cake, homemade Irish buttercream, and optional stunning chocolate drip, seemed like the perfect candidate for a truly memorable dessert.
This cake looks absolutely delicious and impressive!
Irish Pub Charm & Nostalgic Appeal
While perhaps not an ancient recipe, this cake taps into the nostalgic charm associated with Irish pubs and classic flavor pairings. Guinness stout itself is iconic, evoking images of cozy pubs, hearty meals, and Irish traditions. Incorporating it into a cake adds a unique and slightly rustic appeal.
Chocolate cake, of course, is a universal comfort food, bringing back memories of birthdays, celebrations, and simple homemade goodness. The combination with Guinness elevates it, adding a grown-up twist to a familiar favorite.
Irish cream liqueur, like Bailey’s, used in the buttercream, is another flavor often associated with comforting after-dinner drinks, holiday treats, or special coffee additions. It adds a layer of creamy, slightly boozy nostalgia.
The overall effect is a cake that feels both familiar and special, combining classic comfort elements with the distinct flavors associated with Irish pubs and celebrations. It’s a sophisticated yet heartwarming dessert.
Homemade Focus
This Guinness Chocolate Cake is a fantastic example of the rewards of homemade baking. Every element, from the rich chocolate cake batter infused with stout to the creamy Irish buttercream and the glossy chocolate drip, is made from scratch, ensuring maximum flavor and quality.
I truly appreciate recipes that guide you through creating each component, allowing you to understand how the flavors build. You’re not just mixing; you’re combining wet and dry ingredients carefully, whipping butter and sugar into a luscious frosting, and creating a beautiful ganache drip.
The process of incorporating the Guinness into the cake batter is unique and contributes significantly to the final texture and flavor – something you can only achieve through homemade baking. Similarly, infusing the buttercream with Irish cream creates a bespoke flavor profile.
While it requires several steps, the process is broken down clearly, making it achievable for home bakers who want to create something truly special. The end result is a stunning, multi-layered cake that showcases the care and effort put into its creation.
Flavor Goal
The primary flavor goal of this Guinness Chocolate Cake is a deep, rich, and complex chocolate flavor, enhanced by the malty notes of the Guinness stout, balanced by a creamy, subtly sweet Irish cream buttercream. It aims for a moist cake crumb and a luxurious frosting, finished with an optional bittersweet chocolate drip.
The cake itself uses cocoa powder and Guinness to create an intensely chocolatey flavor with hints of roasted malt and a slight bitterness that complements the sweetness. The oil and sour cream ensure an incredibly moist and tender crumb.
The Irish Buttercream provides a rich, smooth counterpoint. The butter base is sweetened with powdered sugar, and the Irish cream adds its signature creamy, slightly whiskey-tinged flavor, cutting through the richness of the chocolate cake.
The optional chocolate ganache drip adds another layer of intense chocolate flavor and a beautiful visual element, creating a truly decadent finish. The overall effect should be a sophisticated, moist, and deeply flavorful chocolate cake experience.
Ingredient Insights
Let’s delve into the ingredients and their purpose:
For the Guinness Chocolate Cake:
- All-purpose flour: Provides structure.
- Granulated sugar: Adds sweetness.
- Unsweetened cocoa powder: Delivers the primary chocolate flavor.
- Baking soda and Baking powder: Leavening agents for lift and texture.
- Fine salt: Enhances flavors and balances sweetness.
- Sour cream or plain full-fat yogurt (room temperature): Adds moisture, tenderness, and a slight tang.
- Vegetable oil: Ensures a moist cake crumb.
- Large eggs (room temperature): Provide structure, richness, and binding.
- Vanilla extract: Enhances the chocolate and other flavors.
- Guinness beer: The star ingredient! Adds moisture, a deep, complex malty flavor, and reacts with the baking soda for leavening.
For the Irish Buttercream:
- Unsalted butter (cool room temperature): The base for the frosting. Cool room temperature is key for structure.
- Powdered sugar, sifted: Sweetens and provides structure. Sifting prevents lumps.
- Irish cream (such as Bailey’s): Adds the signature flavor and helps achieve the right consistency.
For the Chocolate Drip:
- Semisweet or bittersweet chocolate, finely chopped: Creates the ganache drip.
- Heavy cream: Melts with the chocolate to create a smooth, pourable ganache.
Optional Garnishes:
- Sprinkles or chocolate curls.
Using good quality cocoa, chocolate, and fresh ingredients will yield the best results.
Essential Equipment
You’ll need standard cake-baking equipment:
- Two 8-inch wide x 3-inch deep cake pans: The depth is important for accommodating the cake layers.
- Parchment paper rounds: For lining the pans.
- Large mixing bowl: For dry ingredients.
- Medium bowl: For wet ingredients.
- Whisk:
- Rubber spatula:
- Electric mixer (stand mixer or hand mixer): For the buttercream.
- Cooling rack:
- Offset spatula: For frosting the cake smoothly.
- Bench scraper (optional): For achieving very smooth sides on the frosting.
- Heatproof bowl: For the ganache.
- Small pan: For heating cream for the ganache.
- Squeeze bottle (optional): For creating neat drips.
- Measuring cups and spoons.
Standard baking tools are mostly sufficient.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Guinness Chocolate cake:
- 1 3/4 cups (222 grams) all-purpose flour, measured correctly
- 2 cups (400 grams) granulated sugar
- 3/4 cup (64 grams) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine salt
- 3/4 cup (170 grams) sour cream or plain full-fat yogurt, at room temperature
- 1/2 cup fresh vegetable oil
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup Guinness beer
For the Irish Buttercream:
- 4 sticks (454 grams) unsalted butter, at cool room temperature
- 6 cups (750 grams) powdered sugar, sifted
- 1/4 cup plus 2 tablespoons Irish cream, such as Bailey’s
For the Chocolate Drip:
- 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- sprinkles or chocolate curls for topping, optional
These quantities create a substantial, impressive layer cake.
Gather all ingredients and ensure they are at the specified temperatures before starting.
Step-by-Step Instructions
Let’s break down the process for this delicious cake:
Make the Cake:
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Generously grease two 8-inch wide x 3-inch deep cake pans and line with parchment paper rounds.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In a medium bowl, whisk together the sour cream (or yogurt), vegetable oil, eggs, vanilla, and Guinness beer.
- Combine Wet and Dry: Add the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix.
- Bake: Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean.
- Cool: Cool the cakes in their pans for 30 minutes before carefully turning them out onto a cooling rack to cool completely. Freezing the cooled cake layers briefly can make frosting easier.
Make the Buttercream:
- Beat Butter: In a large bowl, use an electric mixer to beat the butter (at cool room temperature) until light and fluffy.
- Add Sugar and Irish Cream: Gradually add the sifted powdered sugar, alternating with the Irish cream liqueur. Start on low speed, then increase to high.
- Beat Until Fluffy: Beat the mixture on high speed until very light, fluffy, and smooth, about 3 minutes. If the frosting is too thick, add a splash more Irish cream. If it’s too thin, add more sifted powdered sugar.
Assemble the Cake:
- First Layer: Place one cooled cake layer on a cake stand or serving plate. Frost the top generously with a portion of the Irish buttercream.
- Second Layer: Top with the other cake layer, placing it flat side up (top side down) for an even surface.
- Crumb Coat: Using an offset spatula, spread a very thin layer of frosting all over the cake (top and sides). This “crumb coat” seals in any loose crumbs.
- Chill Crumb Coat: Chill the cake in the fridge or freezer until the crumb coat is firm to the touch (about 15-30 minutes).
- Final Frosting: Spread the remaining frosting smoothly all over the cake. If desired, focus the frosting on the top and create a “naked” or “semi-naked” look on the sides as shown in some photos. Refrigerate while you prepare the chocolate drip.
Make and Apply Chocolate Drip:
- Prepare Ganache: Place the finely chopped chocolate in a heatproof bowl. In a small pan, bring the heavy cream just to a simmer, then immediately remove from heat and pour over the chocolate. You can also heat the cream in the microwave. Let stand for a few minutes.
- Stir Ganache: Stir the mixture gently until the chocolate is completely melted and the ganache is smooth.
- Cool Ganache: Allow the ganache to cool until it has thickened slightly but is still pourable (about 10 minutes). Don’t place it in the fridge. Test the consistency by letting a drip run down the side of a cool glass. If it runs too fast, let it cool longer. If too thick, gently warm for 5-10 seconds.
- Apply Drip: Carefully pour some of the ganache onto the center of the chilled cake. Use an offset spatula to quickly smooth it over the top, letting it just reach the edge. Use a squeeze bottle or a spoon to gently guide drips down the sides of the cake.
- Add Garnishes: Before the ganache fully sets, add sprinkles, chocolate curls, or any other decorations you like.
- Store This cake can be stored, covered with a cake keeper, at a cool, dry room temperature for 2-3 days.
Take your time with assembly for the best results!
Troubleshooting
Let’s anticipate potential issues:
- Problem: My cake is dry.
- Solution: Avoid overbaking. Check for doneness with a cake tester starting at the minimum baking time. Ensure accurate measurement of flour (spoon and level, or weigh). The oil and sour cream should help keep it moist.
- Problem: My cake sunk in the middle.
- Solution: Ensure leavening agents (baking soda/powder) are fresh. Avoid opening the oven door too early. Ensure the oven temperature is accurate.
- Problem: My buttercream is greasy or separated.
- Solution: Ensure the butter is at the right “cool room temperature” – not too soft/melty. If it separates, try chilling the bowl briefly, then re-whipping.
- Problem: My chocolate drip is too thin/thick or seized.
- Solution: For thin ganache, let it cool longer. For thick, gently warm slightly. If seized (grainy), it likely got too hot or water got in; try adding a tiny bit of warm cream or oil and whisking vigorously, but it may not fully recover. Use finely chopped chocolate for even melting.
Patience and proper temperature control are key!
Tips and Variations
Here are ways to enhance or modify the cake:
- Tip: Use room temperature eggs, sour cream, and beer for a smoother cake batter.
- Variation: Add 1-2 teaspoons of instant espresso powder to the cake batter to further intensify the chocolate flavor.
- Tip: Freezing the cake layers briefly before frosting makes them much easier to handle and reduces crumbs.
- Variation: Not a fan of Irish Cream? Substitute heavy cream and 1-2 teaspoons of vanilla or espresso powder in the buttercream.
- Tip: For a very smooth frosting finish, use a bench scraper after applying the final layer of buttercream.
- Variation: Fold mini chocolate chips or chopped chocolate-covered espresso beans into the buttercream filling layer.
Have fun making this cake your own!
Serving and Pairing Suggestions
This Guinness Chocolate Cake is a rich, decadent dessert perfect for celebrations.
Serving: Serve slices at room temperature or slightly cool.
Pairing:
- It’s fantastic for St. Patrick’s Day, birthdays, or any occasion calling for a showstopper chocolate cake.
- A glass of cold milk is always a great pairing.
- Coffee or espresso beautifully complements the cake’s flavors.
- For adults, a small glass of Guinness, Irish whiskey, or Bailey’s Irish Cream would be thematic and delicious pairings. Drink with moderation.
It stands beautifully on its own!
Nutritional Information
This is a rich, multi-component cake. Nutritional information is approximate and depends heavily on slice size and specific ingredients. A slice (assuming 12-16 slices) might contain:
- Calories: 500-700+
- Fat: 30-45+ grams
- Saturated Fat: 15-25+ grams
- Cholesterol: 100-150+ mg
- Sodium: 300-500+ mg
- Total Carbs.: 60-80+ grams
- Dietary Fiber: 2-4 grams
- Sugars: 40-60+ grams
- Protein: 6-9 grams
This is definitely an indulgent dessert, best reserved for special occasions and enjoyed in moderation.
PrintGuinness Chocolate Cake with Irish Buttercream
Bake this decadent Guinness Chocolate Cake with Irish Cream Buttercream and a chocolate drip! A rich, moist cake perfect for celebrations. Get the recipe!
Ingredients
Here’s the complete list of ingredients, with precise measurements:
For the Guinness Chocolate cake:
- 1 3/4 cups (222 grams) all-purpose flour, measured correctly
- 2 cups (400 grams) granulated sugar
- 3/4 cup (64 grams) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine salt
- 3/4 cup (170 grams) sour cream or plain full-fat yogurt, at room temperature
- 1/2 cup fresh vegetable oil
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup Guinness beer
For the Irish Buttercream:
- 4 sticks (454 grams) unsalted butter, at cool room temperature
- 6 cups (750 grams) powdered sugar, sifted
- 1/4 cup plus 2 tablespoons Irish cream, such as Bailey’s
For the Chocolate Drip:
- 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- sprinkles or chocolate curls for topping, optional
These quantities create a substantial, impressive layer cake.
Gather all ingredients and ensure they are at the specified temperatures before starting
Instructions
Let’s break down the process for this delicious cake:
Make the Cake:
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Generously grease two 8-inch wide x 3-inch deep cake pans and line with parchment paper rounds.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In a medium bowl, whisk together the sour cream (or yogurt), vegetable oil, eggs, vanilla, and Guinness beer.
- Combine Wet and Dry: Add the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix.
- Bake: Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean.
- Cool: Cool the cakes in their pans for 30 minutes before carefully turning them out onto a cooling rack to cool completely. Freezing the cooled cake layers briefly can make frosting easier.
Make the Buttercream:
- Beat Butter: In a large bowl, use an electric mixer to beat the butter (at cool room temperature) until light and fluffy.
- Add Sugar and Irish Cream: Gradually add the sifted powdered sugar, alternating with the Irish cream liqueur. Start on low speed, then increase to high.
- Beat Until Fluffy: Beat the mixture on high speed until very light, fluffy, and smooth, about 3 minutes. If the frosting is too thick, add a splash more Irish cream. If it’s too thin, add more sifted powdered sugar.
Assemble the Cake:
- First Layer: Place one cooled cake layer on a cake stand or serving plate. Frost the top generously with a portion of the Irish buttercream.
- Second Layer: Top with the other cake layer, placing it flat side up (top side down) for an even surface.
- Crumb Coat: Using an offset spatula, spread a very thin layer of frosting all over the cake (top and sides). This “crumb coat” seals in any loose crumbs.
- Chill Crumb Coat: Chill the cake in the fridge or freezer until the crumb coat is firm to the touch (about 15-30 minutes).
- Final Frosting: Spread the remaining frosting smoothly all over the cake. If desired, focus the frosting on the top and create a “naked” or “semi-naked” look on the sides as shown in some photos. Refrigerate while you prepare the chocolate drip.
Make and Apply Chocolate Drip:
- Prepare Ganache: Place the finely chopped chocolate in a heatproof bowl. In a small pan, bring the heavy cream just to a simmer, then immediately remove from heat and pour over the chocolate. You can also heat the cream in the microwave. Let stand for a few minutes.
- Stir Ganache: Stir the mixture gently until the chocolate is completely melted and the ganache is smooth.
- Cool Ganache: Allow the ganache to cool until it has thickened slightly but is still pourable (about 10 minutes). Don’t place it in the fridge. Test the consistency by letting a drip run down the side of a cool glass. If it runs too fast, let it cool longer. If too thick, gently warm for 5-10 seconds.
- Apply Drip: Carefully pour some of the ganache onto the center of the chilled cake. Use an offset spatula to quickly smooth it over the top, letting it just reach the edge. Use a squeeze bottle or a spoon to gently guide drips down the sides of the cake.
- Add Garnishes: Before the ganache fully sets, add sprinkles, chocolate curls, or any other decorations you like.
- Store This cake can be stored, covered with a cake keeper, at a cool, dry room temperature for 2-3 days.
Take your time with assembly for the best results!
Recipe Summary and Q&A
Let’s conclude with a quick recap and common questions:
Recipe Summary:
Guinness Chocolate Cake with Irish Buttercream features two layers of moist chocolate cake infused with Guinness stout. It’s filled and frosted with a rich buttercream flavored with Irish cream liqueur (like Bailey’s) and finished with a glossy chocolate ganache drip and optional sprinkles or curls.
Q&A:
Q: Can I make this cake ahead of time? A: Yes. You can bake the cake layers up to 2 days ahead and store them well-wrapped at room temperature, or freeze them for longer. The buttercream can be made a day ahead and refrigerated (bring to room temp and re-whip before using). Assemble and add the ganache closer to serving time, ideally within 1 day.
Q: How do I store the finished cake? A: Store covered at cool room temperature for 2-3 days. Refrigeration can dry out the cake, but might be necessary in warm climates (let it come to room temp before serving).
Q: Can I taste the beer in the cake? A: The Guinness adds depth, moisture, and enhances the chocolate flavor, but the cake doesn’t taste strongly of beer. The alcohol mostly cooks off.
Q: Can I make this alcohol-free? A: You could substitute strong brewed coffee or potentially a non-alcoholic stout for the Guinness in the cake, though the flavor profile will change. For the frosting, substitute heavy cream or milk plus 1-2 tsp vanilla or espresso powder for the Irish cream.
Q: Can I make this into cupcakes? A: Yes, this recipe should adapt well to cupcakes. Adjust the baking time accordingly (likely 18-22 minutes). You might get 24-30 cupcakes.
I hope this detailed guide inspires you to bake this fantastic Guinness Chocolate Cake! It’s a truly special dessert that combines rich flavors in a beautiful presentation. Enjoy the process!
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