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Guinness Chocolate Cake Recipe

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★★★★★

4.4 from 56 reviews

This Guinness Chocolate Cake is a rich and moist cake infused with the deep flavors of Guinness beer and layered with a luscious Irish cream buttercream frosting. Finished with a silky chocolate ganache drip and optional decorative sprinkles or curls, this cake offers an indulgent dessert perfect for celebrations or any special occasion.

Ingredients

Scale

Cake

  • 1 3/4 cups (222 grams) all-purpose flour
  • 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 sea salt
  • 3/4 cup (170 grams) sour cream or plain full-fat yogurt (room temperature)
  • 1/2 cup fresh vegetable oil
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup Guinness beer

Buttercream

  • 4 sticks (454 grams) unsalted butter (cool room temperature)
  • 6 cups (750 grams) powdered sugar (sifted)
  • 1/4 cup plus 2 tablespoons Irish cream (such as Bailey’s)

Chocolate Drip

  • 4 ounces (113 grams) semisweet or bittersweet chocolate (finely chopped)
  • 1/2 cup heavy cream

Optional Decorations

  • Sprinkles or chocolate curls for topping

Instructions

  1. Make the cake: Preheat your oven to 350°F (175°C). Generously grease two 8-inch wide by 3-inch deep cake pans and line them with parchment paper rounds to prevent sticking.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and fine sea salt until well combined.
  3. Mix wet ingredients: In a medium bowl, whisk together the sour cream, vegetable oil, eggs, vanilla extract, and Guinness beer until smooth and homogenous.
  4. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined, taking care not to overmix to keep the cake light and tender.
  5. Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Allow cakes to cool in the pans for 30 minutes before carefully turning them out onto a wire rack to cool completely. For easier frosting, consider freezing the cakes while preparing the buttercream.
  6. Prepare the buttercream: Using an electric or hand mixer, beat the unsalted butter in a large bowl until light and fluffy. Gradually add the sifted powdered sugar, mixing continuously. Add the Irish cream and beat on high speed for about 3 minutes until very light, fluffy, and smooth. Adjust consistency by adding more Irish cream if too thick or powdered sugar if too thin.
  7. Assemble the cake: Place one cake layer on a cake stand or serving plate. Generously frost the top with buttercream to serve as the filling. Place the second cake layer on top, flat side up. Spread a thin crumb coat of frosting over the entire cake to seal in crumbs. Chill the cake in the refrigerator or freezer until firm.
  8. Final frosting layer: Spread the remaining buttercream all over the cake. For a ‘naked’ cake look, focus the frosting mainly on the top, leaving sides partially exposed. Refrigerate the cake while making the chocolate drip.
  9. Make the chocolate drip: Place finely chopped chocolate in a heatproof bowl. Bring the heavy cream to a simmer in a small pan, then pour it immediately over the chocolate. Cover and let sit for a few minutes, then stir until smooth and glossy. Allow the ganache to cool until thick but still pourable, about 10 minutes. Do not refrigerate ganache as it will harden too fast.
  10. Apply the drip: Pour some ganache over the chilled cake’s top. Use an offset spatula to smooth it evenly to the edges. Using a squeeze bottle or spoon, gently drip the ganache down the sides of the cake, one drip at a time.
  11. Decorate: Before the ganache sets completely, add sprinkles, chocolate curls, or other decorations as desired so they adhere properly.
  12. Storage: Store the finished cake covered with a cake keeper at a cool, dry room temperature for 2 to 3 days. For longer storage, refrigerate.

Notes

  • Use room temperature eggs and sour cream to ensure a smooth batter and even baking.
  • Freezing the cake layers before frosting can make assembly easier and cleaner.
  • The Irish cream in the buttercream can be substituted with milk or cream for a non-alcoholic version, but flavor will differ.
  • Do not refrigerate the ganache as it will become too thick to use for the drip effect.
  • The cake can be made a day ahead; just keep it chilled and covered to maintain freshness.

Keywords: Guinness cake, chocolate cake, Irish cream buttercream, chocolate ganache, dessert, celebration cake

Find it online: https://nayabaker.com/guinness-chocolate-cake-recipe/