Description
Guinness Chocolate Cake with Irish Buttercream features a fudgy, moist cocoa cake infused with Guinness beer, topped with a thick, sweet Irish cream buttercream. Perfect for St. Patrick’s Day!
Ingredients
For the Guinness Chocolate 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, 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
Instructions
1. Preheat the oven to 350°F. Grease two 8-inch cake pans and line with parchment rounds.
2. In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
3. In another bowl, whisk together the sour cream, oil, eggs, vanilla, and Guinness.
4. Combine wet and dry ingredients, mixing gently with a spatula until just combined.
5. Divide batter evenly between pans and bake for 35–40 minutes, or until a cake tester comes out clean.
6. Cool cakes in pans for 30 minutes, then transfer to wire rack to cool completely. Optionally freeze layers while making frosting.
7. To make the buttercream, beat butter until fluffy. Gradually add powdered sugar, then Irish cream, and beat until light and smooth.
8. Place one cake layer on a stand. Frost the top generously to form the filling.
9. Top with second cake layer. Apply a thin crumb coat and chill until firm.
10. Frost the cake with remaining buttercream, focusing on top if a ‘naked’ look is desired.
11. For the chocolate drip, heat cream to a simmer and pour over chopped chocolate. Let sit, then stir until smooth.
12. Cool ganache for about 10 minutes until thickened but still pourable.
13. Pour ganache over cake, smoothing the top and letting it drip down the sides.
14. Add sprinkles or decorations before ganache sets.
15. Store covered with a cake keeper at cool room temperature for up to 2–3 days.
Notes
Frosting helps seal in moisture and keeps the cake fresh for up to 2–3 days at room temperature. The alcohol in the Irish cream also helps preserve it. Store in a cake keeper to protect decorations. Avoid plastic wrap, which can damage the frosting and cause condensation.