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Guinness Chocolate Cake with Irish Buttercream Recipe

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★★★★★

4.4 from 101 reviews

This Guinness Chocolate Cake with Irish Buttercream is a rich, moist, and decadent dessert combining the deep flavors of Guinness stout with smooth cocoa and a luscious Irish cream-infused buttercream. The cake is layered, frosted, and finished with a silky chocolate ganache drip and optional decorative sprinkles or chocolate curls, making it perfect for special occasions or an indulgent treat.

Ingredients

Scale

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 sea 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

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

Chocolate Drip:

  • 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • Sprinkles or chocolate curls for topping, optional

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Generously grease two 8-inch wide x 3-inch deep cake pans and line the bottoms 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 evenly combined.
  3. Mix Wet Ingredients: In a medium bowl, whisk together the sour cream or full-fat yogurt, vegetable oil, eggs, vanilla extract, and Guinness beer until smooth and well combined.
  4. Combine Batter: Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined, careful not to overmix to maintain cake tenderness.
  5. Bake Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 35 to 40 minutes, or until a cake tester inserted in the center comes out clean.
  6. Cool Cake: Allow the cakes to cool in their pans for 30 minutes. Then, carefully invert onto a cooling rack and let them cool completely. For easier frosting, you may freeze the cakes while preparing the buttercream.
  7. Make Buttercream: Using an electric mixer, beat the unsalted butter in a large bowl until light and fluffy. Gradually add the sifted powdered sugar, then beat in the Irish cream. Continue beating on high speed for about 3 minutes until very light, fluffy, and smooth. Adjust consistency by adding more Irish cream if too thick, or more powdered sugar if too thin.
  8. Assemble Cake: Place one cake layer on a cake stand or serving plate and generously frost the top to serve as filling. Top with the second cake layer, flat side up. Apply a thin crumb coat of frosting all over the cake to seal in crumbs, then chill in the fridge or freezer until firm.
  9. Final Frosting: Spread the remaining buttercream over the cake, focusing on the top if aiming for a ‘naked’ cake look. Refrigerate the frosted cake while preparing the chocolate drip.
  10. Prepare Chocolate Drip: Place chopped chocolate in a heatproof bowl. Heat the heavy cream to a simmer in a small pan or microwave, then pour over the chocolate. Let sit covered for a few minutes before stirring until smooth. Cool the ganache for about 10 minutes until thickened but still pourable. Adjust consistency by reheating briefly if too thick or cooling longer if too thin.
  11. Apply Chocolate Drip: Pour some ganache over the chilled cake top and quickly smooth it evenly to the edges with an offset spatula. Using a squeeze bottle or spoon, carefully add drips down the sides one at a time.
  12. Add Decorations: Before the ganache sets completely, sprinkle sprinkles or chocolate curls to decorate the cake so they adhere properly.
  13. Store Cake: Store the cake covered with a cake keeper at a cool, dry room temperature for 2-3 days to keep it fresh. Avoid plastic wrap to prevent condensation on the frosting.

Notes

  • The buttercream frosting acts as a protective seal, helping the cake stay moist and fresh for 2 to 3 days at cool room temperature.
  • Avoid using plastic wrap to cover the cake, as it can damage the frosting and cause condensation.
  • You can freeze the cake layers after baking to make frosting easier and the cake easier to handle.
  • If the ganache is too thick, gently reheat for a few seconds; if too thin, allow to cool a bit more to thicken before applying.
  • This cake is perfect for celebrations and pairs wonderfully with a cup of coffee or Irish cream liqueur.

Keywords: Guinness Chocolate Cake, Irish Buttercream, chocolate drip cake, Irish cream frosting, moist chocolate cake, layered cake, celebration cake, Guinness stout cake

Find it online: https://liamjayne.com/guinness-chocolate-cake-with-irish-buttercream-recipe/