Nothing says “party in a slice” like a Guinness Cake that marries rich chocolate with a hint of stout’s roasted malt. This Guinness Chocolate creation layers a fudgy, Cocoa Cake base with clouds of silky Irish Desserts‑inspired buttercream, then drips a glossy ganache down the sides. Think of it as a Torte Cupcake on a grander scale—perfect for Birthday Desserts, St. Patrick’s Day celebrations, or any time you need a slice of boozy bliss.
Why You’ll Fall for This Cake
- Flavor Bomb: Deep chocolate notes meet subtle coffee‑like undertones from the Guinness, then get kissed by sweet Bailey’s in the buttercream.
- Ridiculously Moist: A splash of sour cream keeps the crumb tender, while the stout adds body and that signature maltiness.
- No Mixer? No Problem: You can stir the cake batter by hand—no bulky appliances required.
Bold Tip: Measure your dry ingredients by weight to avoid a dense, dry cake—your digital scale is about to become your new BFF.
The Perfect Fudge‑Style Base
Combine flour, cocoa powder, baking soda, and a touch of salt, then whisk in melted butter, Guinness, and sour cream. Each bite tastes like liquid chocolate with a velvet finish. Bake in two 8″ pans—you want at least 3″ depth so your cake layers don’t overflow.
FYI, if you’re craving a Smores Dessert twist, sprinkle mini marshmallows between layers before frosting!
Secrets to a Tall, Even Cake
- Oven Calibration: Is your oven running hot or cold? An oven thermometer helps you nail that sweet spot.
- Fresh Leaveners: Stale baking powder or soda can deflate your dreams—test them by dropping a pinch into vinegar (bubbles? You’re good).
- Gentle Handling: Fold wet and dry ingredients until just combined. Overmixing = rubbery cake.
- Quick Bake: Transfer batter to the oven promptly. Letting it sit wastes the leaveners’ lift.
Showtime: Irish Cream Buttercream
Beat cool, room‑temp butter until fluffy, then gradually whip in powdered sugar, Bailey’s Irish Cream, and a pinch of salt. This frosting tastes like Coconut Dessert skies (minus the actual coconut)—rich, creamy, and laced with liqueur.
Bold Tip: Sift your sugar to dodge lumpy frosting—trust me, no one wants sugar rocks in their icing.
Ganache Drip That Wows
Chill your frosted cake until firm, then pour warm ganache (heavy cream + dark chocolate) around the edges for those signature drips. Use a squeeze bottle or spoon to control the flow. Don’t let the ganache be too hot—or it’ll melt your buttercream highway!
After the ganache sets, shower with chocolate curls or skip the sprinkles and go bold with a caramel drizzle.
Decoration Ideas
- Classic Look: Naked sides and a simple ganache top—let the flavors shine.
- Festive Flair: Tint the buttercream light green, then add shamrock sprinkles for a St. Paddy’s vibe.
- Decadence Overload: Glaze the top with Dessert Dips‑style mix-ins—think caramel bits or toffee chunks.
FAQs & Pro Tips
Q: Can I swap Bailey’s for something else?
A: Yes! For an alcohol‑free frosting, use extra cream or a splash of vanilla.
Q: How far ahead can I bake this?
A: Wrap unfrosted layers tight and freeze up to 2 months. Thaw overnight in the fridge, then frost.
Q: Does the cake sink mid‑slice?
A: A slight sink is normal. Level with a serrated knife and you’ve got flat layers ready to stack.
Beyond Guinness: More Baking Sweets to Try
- Coconut Dessert Bars: A tropical riff for warm‑weather parties.
- No‑Bake Chocolate Peanut Butter Lasagna: Layered indulgence without the oven heat.
Whether you’re chasing Birthday Desserts dreams or simply craving a slice of boozy heaven, this Rich Guinness Chocolate Cake brings the drama. Gather your friends, pour a pint, and let’s celebrate with chocolate, stout, and Irish cream—because every day deserves a little decadence.
Rich Guinness Chocolate Cake – Classic Irish Desserts
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
Description
This moist, decadent chocolate cake boasts a subtle stout kick, layered with boozy Irish cream frosting and finished with a rich chocolate drip. Ideal for St. Patrick’s Day or any celebration where chocolate and a splash of booze belong!
Ingredients
For the Cake
- 1¾ cups (222 g) all‑purpose flour
- 2 cups (400 g) granulated sugar
- ¾ cup (64 g) unsweetened cocoa powder
- 2 tsp baking soda
- ½ tsp baking powder
- 1 tsp fine sea salt
- ¾ cup (170 g) sour cream or full‑fat plain yogurt, room temp
- ½ cup vegetable oil
- 3 large eggs, room temp
- 1 tsp vanilla extract
- 1 cup Guinness stout
For the Irish Cream Buttercream
- 4 sticks (454 g) unsalted butter, at cool room temp
- 6 cups (750 g) sifted powdered sugar
- ¼ cup + 2 Tbsp Irish cream liqueur (e.g., Baileys)
For the Ganache Drip
- 4 oz (113 g) semisweet or bittersweet chocolate, finely chopped
- ½ cup heavy cream
- Optional: sprinkles or chocolate curls
Instructions
- Prep & Bake
- Preheat oven to 350°F. Grease two 8″×3″ cake pans and line their bottoms with parchment rounds.
- In a large bowl, whisk together flour, sugar, cocoa, soda, baking powder, and salt.
- In another bowl, whisk sour cream, oil, eggs, vanilla, and Guinness until smooth.
- Gently fold wet ingredients into dry just until combined—avoid overmixing.
- Divide batter between pans and bake 35–40 minutes, or until a toothpick emerges clean. Let cool 30 minutes in pans, then invert onto racks to cool fully.
- Prepare the Buttercream
- In a mixing bowl, beat butter until pale and fluffy.
- Gradually add powdered sugar, then pour in Irish cream. Beat on high for 3 minutes, until light, smooth, and pipeable. If too stiff, add a splash more liquor; if too thin, add more sugar.
- Layer & Crumb‑Coat
- Place one cake layer on your serving plate. Spread a generous layer of buttercream on top. Center the second layer over it.
- Apply a thin “crumb coat” all over the cake. Chill 15–20 minutes until firm.
- Final Frosting
- Use remaining buttercream to frost the top (or sides, if you prefer full coverage). For a “naked” look, focus on the top only.
- Make the Ganache
- Heat cream until just simmering, then pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until glossy.
- Cool 10 minutes until slightly thick but still pourable—test by dripping down a glass.
- Drip & Decorate
- Set the cake on a turntable. Gently pour ganache near the center, smoothing toward edges, then squeeze drips down sides with a bottle or spoon.
- Before it firms, scatter sprinkles or chocolate curls of your choice.
- Storage
- Keep at a cool, dry room temp (2–3 days) under a cake keeper to maintain frosting integrity. Avoid plastic wrap, which can create condensation and ruin the finish.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Desserts