Guinness Chocolate Cake with Irish Buttercream

Guinness Chocolate Cake with Irish Buttercream: A Decadent Dessert for Celebrations

Indulge in the rich, bold flavors of this Guinness Chocolate Cake with Irish Buttercream, a dessert that combines the dark, malty notes of Guinness beer with the creaminess of a buttery Irish cream frosting. Perfect for any celebration, this cake is sure to impress with its moist layers, velvety buttercream, and a touch of chocolate drip elegance.

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 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)

Directions

1. Make the Cake

1. Preheat your oven to 350°F (175°C). Grease two 8-inch wide x 3-inch deep cake pans and line them with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate medium bowl, whisk the sour cream, vegetable oil, eggs, vanilla extract, and Guinness beer.
4. Slowly add the wet ingredients to the dry mixture and stir until just combined. Avoid overmixing.
5. Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 30 minutes before transferring them to a wire rack to cool completely. For easier frosting, freeze the cakes while you prepare the buttercream.

2. Make the Irish Buttercream

1. Using an electric mixer, beat the butter until it becomes light and fluffy.
2. Gradually add the sifted powdered sugar, one cup at a time, until fully incorporated.
3. Slowly mix in the Irish cream and then beat the mixture on high speed for about 3 minutes, until smooth and fluffy.

3. Assemble the Cake

1. Place one layer of cake on your serving plate and generously frost the top.
2. Add the second layer, placing the flat side up for a smoother surface.
3. Apply a thin crumb coat of frosting around the entire cake and freeze until firm, about 15-20 minutes.
4. Once firm, spread the remaining buttercream over the cake, leaving the sides lightly frosted if you prefer a ‘naked cake’ look. Chill the cake while you prepare the chocolate drip.

4. Make the Chocolate Drip

1. In a heatproof bowl, place the finely chopped chocolate.
2. Heat the heavy cream to a simmer and pour it over the chocolate.
3. Let the mixture sit for a few minutes, then stir until smooth and glossy.
4. Allow the ganache to cool for 10 minutes until it thickens but remains pourable.
5. Drizzle the chocolate ganache over the top of the chilled cake, letting it drip down the sides for a stunning effect.
6. Decorate with sprinkles or chocolate curls if desired.

Tips for the Best Results

• Room Temperature Ingredients: Make sure your eggs, sour cream, and butter are at room temperature. This helps achieve a smoother batter and fluffier buttercream.
• Freezing the Cake Layers: Freezing the cake layers before frosting makes the process much easier and reduces crumbs getting into your buttercream.
• Chocolate Drip Consistency: Let the chocolate ganache cool until it thickens slightly. If it’s too hot, it will run too quickly down the sides of the cake.

Recipe Details:

• Prep Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour
• Servings: 12
• Calories: 750 kcal per serving

Final Thoughts

This Guinness Chocolate Cake with Irish Buttercream is perfect for those who love a rich, indulgent dessert. Whether it’s a special holiday, a birthday, or just a weekend treat, the combination of deep chocolate flavor, creamy buttercream, and a hint of Irish cream makes this cake a memorable favorite. Try this recipe, and enjoy a taste of decadence with every bite!

Guinness Chocolate Cake with Irish Buttercream

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• Author: Dulcia
• Total Time: 1 hour
• Yield: 12 1x

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Description

This Guinness Chocolate Cake with Irish Buttercream is the perfect dessert for lovers of bold flavors. The dark, malty notes of the Guinness complement the rich chocolate cake, while the smooth, creamy Irish buttercream adds a luxurious sweetness. The cake is finished with a decadent chocolate ganache drip, making it a show-stopping centerpiece for any celebration.

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Ingredients

Scale 1x2x3x

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 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)

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Instructions

Make the Cake: Preheat the oven to 350°F (175°C). Grease two 8-inch wide x 3-inch deep cake pans and line with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a medium bowl, whisk the sour cream, vegetable oil, eggs, vanilla, and Guinness beer.
Add the wet ingredients to the dry ingredients and stir with a spatula until just combined. Do not overmix.
Divide the batter between the prepared pans and bake for 35 to 40 minutes, or until a toothpick comes out clean.
Let the cakes cool in their pans for 30 minutes, then carefully transfer to a wire rack to cool completely. Freeze the cakes while you prepare the buttercream.
Make the Buttercream: Using an electric mixer, beat the butter until light and fluffy. Gradually add sifted powdered sugar, followed by the Irish cream. Beat on high speed for about 3 minutes, until smooth and fluffy.
Assemble the Cake: Place one cake layer on a serving plate and frost the top generously. Add the second layer, flat side up. Apply a thin crumb coat of frosting over the entire cake. Freeze until firm.
Spread the remaining buttercream over the cake. For a ‘naked’ cake, focus the frosting on the top and lightly coat the sides. Chill the cake while you prepare the chocolate drip.
Make the Chocolate Drip: In a heatproof bowl, place the chopped chocolate. Heat the heavy cream to a simmer and pour over the chocolate. Let it sit for a few minutes, then stir until smooth.
Let the chocolate cool for 10 minutes until thickened but pourable. Drizzle the ganache over the top of the chilled cake, allowing it to drip down the sides. Decorate with sprinkles or chocolate curls if desired.

• Prep Time: 20 minutes
• Cook Time: 40 minutes

Nutrition

• Calories: 750