Guinness Chocolate Cake with Irish Buttercream
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4.9
170 reviews
Excellent
Guinness Chocolate Cake with Irish Buttercream
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Guinness Chocolate Cake with Irish Buttercream combines rich chocolate cake moistened with Guinness beer and sour cream, layered and frosted with a smooth buttercream flavored with Irish cream. The dense, moist cake layers balance with the creamy frosting, enhanced by a chocolate drip topping for added texture and flavor.
Description
The Guinness Chocolate Cake with Irish Buttercream features a tender and moist chocolate cake made with ingredients including cocoa powder, flour, sugar, sour cream, and Guinness beer. The beer adds unique depth and moisture, while baking soda and baking powder make the texture soft yet rich. Once baked in round pans and cooled, the cake is frosted with an Irish cream buttercream made by creaming butter, powdered sugar, and Irish cream liqueur until fluffy.
The assembled cake can be topped with a chocolate drip made from melted semisweet chocolate and heavy cream, along with optional sprinkles or curls for decoration. The combination creates layers with moist crumb, creamy frosting, and a smooth chocolate finish.
This cake stores well at cool, dry room temperature for a few days, as the frosting’s alcohol content aids preservation. Covering with a cake keeper helps protect the frosting from drying or condensation.
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Ingredients
For the Guinness Chocolate cake:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar 400 grams
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt fine
- 3/4 cup sour cream at room temperature, or plain full-fat yogurt
- 1/2 cup vegetable oil fresh
- 3 egg at room temperature, large
- 1 teaspoon vanilla extract
- 1 cup Guinness beer
For the Irish Buttercream:
- 4 unsalted butter at cool room temperature
- 6 cups powdered sugar sifted, 750 grams
- 1/4 cup Irish cream such as Bailey’s
For the Chocolate Drip:
- 4 ounces semisweet chocolate finely chopped, or bittersweet chocolate
- 1/2 cup heavy cream
- Sprinkles optional, for topping
- Chocolate curls optional, for topping
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 carefully turning them out onto a cooling rack or wire rack to cool completely. If possible, freeze the cakes while you prepare the buttercream.
Make the buttercream:
- In a large bowl, use an electric mixer or hand mixer to beat the butter until light and fluffy. Gradually add the sifted powdered sugar, then the Irish cream. Beat the mixture 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, as this will become the filling. Use even more if you're decorating as a 'naked' cake as shown in the photos. Top with the other cake layer, flat side up.
- With an offset spatula, spread a very thin layer of frosting all over the cake. This layer is a crumb coat and should act like spackle. For the smoothest frosting, return the cake to the fridge or freezer until firm to the touch.
- Spread the remaining frosting all over the cake. If desired, focus the frosting 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. You can also do this in the microwave. Cover for a few minutes then stir until smooth.
- Allow to cool until it has thickened but is still pourable, about 10 minutes. Don’t place ganache in the fridge to cool. Test the consistency of the drip by pouring down the side of a glass. If it’s too thick, microwave for 5 to 10 seconds. If it’s too thin, continue to cool.
- Carefully pour some of the ganache over the top of the chilled cake. Use an offset spatula to quickly smooth the ganache over the top of the cake before it sets, spreading evenly just to the cake’s edge. Use a squeeze bottle to 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. It won’t adhere properly if you allow the ganache to firm up before adding.
- This cake can be stored, covered with a cake keeper, at a cool, dry room temperature for 2-3 days.*
Notes
- Store frosted cake at a cool, dry room temperature for 2 to 3 days to keep it moist and fresh.
- Cover cake with a cake keeper rather than plastic wrap to avoid frosting damage and condensation.
- The frosting contains Irish cream liqueur, which also aids in preserving the cake’s freshness.
Genuine Reviews
User Reviews
Overall Rating
4.9
170 reviews
Excellent
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