Chocolate Guinness Cake

Chocolate Guinness Cake is made with a rich and tender chocolate cake laced with smooth stout with a chocolate ganache filling and a decadent Irish Cream Frosting!

Guinness And Irish Cream The Perfect Pairing!

I’ve been dreaming up this Chocolate Guinness Cake for years. It’s a simple twist on my sinful chocolate cake recipe but swaps out coffee for a smooth stout and it’s EVERYTHING I ever wanted it to be and more!

Did I mention the cake is coated in a creamy Irish Cream frosting? Well, it is, and it takes the cake to the next level.

Oh, and let’s not forget the layer of rich chocolate ganache nestled between those cake layers, because that’s what makes this cake over-the-top indulgent!

Ingredients For Chocolate Guinness Cake

Cake – Granulated Sugar, all-purpose flour, Dutch cocoa powder, baking soda, baking powder, kosher salt, large eggs, buttermilk, Guinness, vegetable oil, and vanilla extract.

Ganache – Semi-sweet chocolate and heavy cream.

Frosting – Unsalted Butter, powdered sugar, and Irish Cream Liqueur.

How To Make Chocolate Guinness Cake

1. Begin by preheating your oven to 350 degrees F, greasing two 9-inch round cake pans, and lining with parchment paper and cooking spray and set aside.
2. Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl or stand mixer.
3. Next, beat in the eggs, buttermilk, Guinness, oil, and vanilla and mix on medium speed for 2 minutes, the batter is going to be very thin.
4. Evenly divide the batter between the two pans and bake the cakes for 40 to 45 minutes until a toothpick comes clean from the center.
5. Cool the cake in the pans for at least 10 minutes and loosen from the sides of pans before transferring to a cooling rack to cool completely. I like to use Bake Even Strips for even cakes.
6. While cakes cool, prepare the ganache by chopping the chocolate and placing it in a medium bowl. Heat the heavy cream in a saucepan until simmering, then pour over the chocolate and let sit for 4 minutes. Once the time has elapsed, whisk until a rich chocolate ganache forms.
7. Let the ganache cool before spreading on one of the layers of cake about 1/4-inch from the edge, and set aside.
8. Prepare the Irish Cream Frosting, by creaming the butter in a large bowl or stand mixer fitted with a paddle attachment. Add in the powdered sugar and Irish Cream liqueur. If frosting seems too stiff, add a little more liqueur.
9. Pipe a line of the frosting around the outer edge of the ganache to seal it in before adding the top layer. Then apply a thin crumb coat of the frosting to the entire cake and place in the fridge for 20 minutes or the freezer for 5 minutes.
10. Use the remaining frosting to finish frosting the cake. Add chocolate sprinkles or other sprinkles as desired.

How To Store Chocolate Guinness Cake

The best way to store cake is in an airtight cake container. If you don’t have one, you can wrap the cake with plastic wrap or aluminum foil and store it at room temperature or in the fridge.

Most buttercream frosted homemade cakes like this one will last for 2 to 3 days at room temperature or about 1 week in the refrigerator.

Make this Cake in Advance!

The frosting crusts up nicely so you can prepare this a day or two in advance. I do recommend storing it in the fridge, but pull it out a couple of hours before serving.

Eating cold cake is weird. Just sayin’

More Delicious St. Patrick’s Day Recipes

• Irish Fried Cabbage – Readers have been devouring this 5-star recipe since 2017!
• Irish Potato Candy – Made with coconut, cream cheese, sugar, and cinnamon!
• Black Velvet Cocktail – An easy-to-make, quick cocktail!
• Irish Cream No Bake Cookies – A festive twist on a classic cookie!
• Homemade Irish Cream – Way better than storebought!