Guinness Chocolate Cake with Irish Buttercream
This ultra-moist Guinness Chocolate Cake is the ultimate celebration dessert. The deep, malty notes of the stout enhance the chocolate, while the Irish buttercream adds a velvety, boozy finish. Perfect for St. Patrick’s Day or any chocolate lover’s birthday.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 85 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: Irish-American
Ingredients
All-purpose flour – 1 3/4 cups (222g)
Granulated sugar – 2 cups (400g)
Unsweetened cocoa powder – 3/4 cup (64g)
Baking soda – 2 teaspoons
Baking powder – 1/2 teaspoon
Fine sea salt – 1 teaspoon
Sour cream – 3/4 cup (170g)
Vegetable oil – 1/2 cup
Large eggs – 3
Vanilla extract – 1 teaspoon
Guinness beer – 1 cup
Unsalted butter – 4 sticks (454g)
Powdered sugar – 6 cups (750g)
Irish cream (Baileys) – 1/4 cup + 2 tbsp
Semisweet chocolate – 4 ounces (113g)
Heavy cream – 1/2 cup
Instructions
Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment.
Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
In a separate bowl, whisk sour cream, oil, eggs, vanilla, and Guinness.
Gently stir wet ingredients into dry until just combined.
Divide batter into pans and bake for 35-40 minutes. Cool in pans for 30 mins before transferring to a wire rack.
Beat butter until fluffy. Gradually add powdered sugar and Irish cream. Beat on high for 3 mins.
Place first cake layer on a stand. Frost generously. Add second layer.
Apply a thin crumb coat of frosting and chill until firm.
Apply remaining frosting. Chill again before adding drip.
Melt chopped chocolate and heavy cream together until smooth. Cool for 10 minutes.
Drip ganache over the edges of the chilled cake and smooth over the top.
Add sprinkles or chocolate curls before the ganache sets.
Notes
• Ensure eggs and sour cream are at room temperature to prevent the batter from curdling.
• Weighing your flour (222g) is the most accurate way to ensure a light crumb.
• Use a squeeze bottle for the ganache drip to get professional, uniform results.
• Frosting acts as a seal; this cake stays fresh at room temperature for up to 3 days.