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Guinness Chocolate Cake with Irish Buttercream

Guinness Chocolate Cake with Irish Buttercream

This decadent Guinness Chocolate Cake with Irish Buttercream combines rich flavors for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine Irish
Servings 12 slices
Calories 450 kcal

Equipment

  • mixing bowls
  • electric mixer
  • Spatula
  • cake pans
  • parchment paper
  • Heatproof Bowl
  • Saucepan
  • Offset Spatula

Ingredients
  

For the Guinness Chocolate Cake

  • 1.75 cups all-purpose flour measured correctly
  • 2 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 0.5 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 0.75 cups sour cream at room temperature
  • 0.5 cups vegetable oil
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup Guinness beer

For the Irish Buttercream

  • 4 sticks unsalted butter at cool room temperature
  • 6 cups powdered sugar sifted
  • 0.25 cups Irish cream such as Bailey’s
  • 2 tablespoons Irish cream such as Bailey’s

For the Chocolate Drip

  • 4 ounces semisweet or bittersweet chocolate finely chopped
  • 0.5 cups heavy cream
  • sprinkles or chocolate curls for topping, optional

Instructions
 

Make the Cake

  • Preheat the oven to 350°F. Generously grease two 8-inch wide x 3-inch deep cake pans and line with parchment paper rounds.
  • In a large mixing bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
  • In a medium bowl, whisk together the sour cream, vegetable oil, eggs, vanilla, and beer.
  • Add the wet ingredients into the dry ingredients and stir with a spatula until just combined, being careful not to overmix.
  • Divide the batter between the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool the cakes in their pans for 30 minutes before turning them out onto a cooling rack to cool completely.
  • If possible, freeze the cakes while you prepare the buttercream.

Make the Buttercream

  • In a large bowl, beat the butter until light and fluffy. Gradually add the sifted powdered sugar, then the Irish cream. Beat on high speed until very light, fluffy, and smooth, about 3 minutes.
  • If the frosting is too thick, add a splash more Irish cream. If it’s too thin, add more powdered sugar.

Assemble

  • Place one cake layer on a cake stand or serving plate. Frost the top of the cake generously.
  • Top with the other cake layer, flat side up.
  • With an offset spatula, spread a thin layer of frosting all over the cake as a crumb coat.
  • Return the cake to the fridge or freezer until firm to the touch.
  • Spread the remaining frosting all over the cake, focusing on the top to maintain the 'naked' look. Refrigerate while you prepare chocolate drip.

Make Chocolate Drip

  • Place the chopped chocolate in a heatproof bowl. In a small pan, bring the heavy cream to a simmer then immediately remove from heat and pour over chocolate.
  • Cover for a few minutes then stir until smooth.
  • Allow to cool until it has thickened but is still pourable, about 10 minutes.
  • Test the consistency of the drip and adjust if necessary.
  • Carefully pour some of the ganache over the top of the chilled cake.
  • Use an offset spatula to spread the ganache evenly to the cake’s edge.
  • Gently squeeze one drip at a time down the sides of the cake.
  • Before the ganache fully sets, add sprinkles, chocolate curls, or any other decor you like.

Notes

Frosted cakes can be stored at room temperature for 2-3 days, with frosting acting as a protective seal.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 4gFat: 24gSaturated Fat: 15gCholesterol: 70mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 30mgIron: 2mg
Keyword buttercream frosting, Cake Recipe, Chocolate Cake, Dessert Recipe, Guinness cake, Irish cream
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