Chocolate Guinness Cake is a decadent dessert that combines the rich flavors of chocolate with the unique taste of Guinness stout. This cake is perfect for any occasion, whether you’re celebrating a special event or just want to indulge yourself with something sweet. The addition of beer not only enhances the chocolate flavor but also makes the cake moist and tender.
Why Make This Recipe
Making Chocolate Guinness Cake is a fantastic way to impress your family and friends. The combination of chocolate and stout creates a deep, rich flavor that’s hard to resist. Plus, the ganache and Bailey’s buttercream filling add a creamy and smooth texture. This cake is great for parties, birthdays, or a cozy evening at home. If you’re a chocolate lover or a fan of Guinness, this recipe is definitely for you!
How to Make Chocolate Guinness Cake
Ingredients:
- 1 cup Guinness stout
- 1 ½ cups granulated sugar
- ¾ cup cocoa powder (not Dutch process)
- ¾ cup vegetable oil
- 2 large eggs
- ¼ cup sour cream
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 16 ounces semi-sweet chocolate (about 3 cups)
- 1 cup heavy cream
- ½ cup Guinness
- 6 tablespoons salted butter (softened)
- 1 ½ cups powdered sugar
- 4-5 tablespoons Bailey’s Irish Cream
Directions:
- Cake: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a bowl, mix the Guinness, sugar, cocoa powder, and vegetable oil. Then add eggs, sour cream, and vanilla extract. In another bowl, whisk together flour, baking soda, and salt. Combine the wet and dry ingredients until smooth. Divide the batter between the prepared pans and bake for 25-30 minutes. Let cool.
- Ganache: Heat the heavy cream in a saucepan until just simmering. Pour the hot cream over the chopped semi-sweet chocolate in a bowl. Let it sit for a few minutes, then stir until smooth.
- Bailey’s Buttercream Filling: In a bowl, beat the softened butter until creamy. Add powdered sugar, Bailey’s Irish Cream, and mix until fluffy.
- Assembly: Once the cakes have cooled, place one layer on a serving plate. Spread the Bailey’s buttercream on top, then place the second layer on top. Pour the chocolate ganache over the cake, letting it drip down the sides.
How to Serve Chocolate Guinness Cake
Serve your Chocolate Guinness Cake at room temperature. It’s perfect as a dessert after a meal or even as a sweet treat with your coffee or tea. You may want to garnish it with some chocolate shavings or a dollop of whipped cream for an extra touch.
How to Store Chocolate Guinness Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you live in a warm climate, consider placing it in the refrigerator, where it will keep fresh for about a week. Just remember to let it sit at room temperature for a little while before serving to bring back its moist texture.
Tips to Make Chocolate Guinness Cake
- Make sure your ingredients are at room temperature for a smooth batter.
- Do not overmix the batter; just mix until the ingredients are combined.
- Allow the cakes to cool completely before frosting to prevent the ganache and filling from melting.
- Feel free to experiment with different toppings or add nuts or chocolate chips for extra texture.
Variation
You can try a different stout or even a porter instead of Guinness for a unique twist. You can also replace the Bailey’s Irish Cream in the frosting with other flavored liquors or omit it entirely for a non-alcoholic version.
FAQs
Q: Can I use other types of beer instead of Guinness?
A: Yes, you can use any stout or porter beer. Just make sure it has a strong flavor to enhance the cake.
Q: Is this cake suitable for freezing?
A: Yes, you can freeze the unfrosted cake layers. Wrap them well in plastic wrap and store in the freezer for up to 3 months.
Q: How can I make this cake more chocolatey?
A: You can add chocolate chips to the batter or serve it with chocolate ice cream for an even richer dessert experience.
Chocolate Guinness Cake
Ingredients
For the cake
- 1 cup Guinness stout
- 1.5 cups granulated sugar
- 0.75 cup cocoa powder (not Dutch process)
- 0.75 cup vegetable oil
- 2 large eggs
- 0.25 cup sour cream
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
For the ganache
- 16 ounces semi-sweet chocolate (about 3 cups)
- 1 cup heavy cream
- 0.5 cup Guinness
For the Bailey’s buttercream filling
- 6 tablespoons salted butter (softened)
- 1.5 cups powdered sugar
- 4-5 tablespoons Bailey’s Irish Cream
Instructions
Preparation and Baking
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, mix the Guinness, sugar, cocoa powder, and vegetable oil.
- Then add eggs, sour cream, and vanilla extract.
- In another bowl, whisk together flour, baking soda, and salt.
- Combine the wet and dry ingredients until smooth.
- Divide the batter between the prepared pans and bake for 25-30 minutes.
- Let the cakes cool.
Ganache Preparation
- Heat the heavy cream in a saucepan until just simmering.
- Pour the hot cream over the chopped semi-sweet chocolate in a bowl.
- Let it sit for a few minutes, then stir until smooth.
Bailey’s Buttercream Making
- In a bowl, beat the softened butter until creamy.
- Add powdered sugar and Bailey’s Irish Cream, and mix until fluffy.
Assembly
- Once the cakes have cooled, place one layer on a serving plate.
- Spread the Bailey’s buttercream on top, then place the second layer on top.
- Pour the chocolate ganache over the cake, letting it drip down the sides.
