guinness cake

Are you ready for a chocolate cake with an incredible depth of flavor? My new Chocolate Guinness Cake Recipe is just that — and more.

Chocolate Guinness Cake Recipe

(5 ounces 142 grams) butter, (melted)

cocoa powder

sugar

⅓ cups (8 ounces 225 grams) dark brown sugar

(8floz/240 milliliters) Guinness stout

(6 ounces 170 grams) sour cream

eggs ((at room temperature))

vanilla extract

(10 ounces 284 grams) all-purpose flour

baking soda

salt

½ cup (4 ounces 115 grams) butter

(4 ounces 115 grams) bittersweet chocolate, (finely chopped)

honey or golden syrup

Preheat the oven to 350°F (180°C). Butter and line with parchment a 9-inch (23cm) springform pan. Set aside.

In a large bowl whisk together the melted butter, cocoa powder, granulated sugar, brown sugar and the Guinness.

Whisk in the sour cream, and then the eggs and vanilla extract until fully combined.

In a separate bowl, combine the flour, baking soda, and salt. Whisk the flour mixture into the chocolate mixture until evenly mixed.

Pour the batter into the prepared pan and bake for 45-60 minutes, until a skewer inserted in the middle comes out clean. Let the cake cool completely in the pan.

While the cake is cooling, prepare the butter glaze: combine the butter, chocolate, and honey in a microwave-safe bowl or in a small saucepan and heat gently until the butter and chocolate melt. Stir together and let cool until thickened but still pourable.

Once the cake has cooled, transfer the cake to a serving plate and pour the glaze on the cake. Let the glaze set for an hour or two before serving if you wish.

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze in an airtight container for up to 2 months.

https://www.youtube.com/watch?v=UIGlz0u2l6Q

My incredible Chocolate Guinness Cake recipe has all the chocolate and Irish flavor your special occasion deserves — and in honor of St. Patrick's Day, learn some Irish slang, too! Written Recipe: https://bit.ly/ChocGuinnessCake

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WHAT YOU GET IN THIS RECIPE: A gorgeous and decadent chocolate cake made with Guinness and 100% Irish.
 
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Recipe: https://bit.ly/ChocGuinnessCake

#Guinness #ChocolateCake #biggerbolderbaking

Make Chocolate Guinness Cake (And Learn Some Irish Slang!)

Celebrate St. Patrick's Day with a plate of this Chocolate Guinness Cake from Delish.com. This fudgey chocolate cake with guinness beer has the best cream cheese frosting.

Chocolate Guinness Cake

Cooking spray,

c. Guinness stout,

tbsp. butter

c. unsweetened cocoa powder,

c. sugar

c. packed light brown sugar

sour cream

eggs

pure vanilla extract

c. all-purpose flour

kosher salt

(8-oz.) block cream cheese,

butter,

Preheat oven to 350º. Grease a 9" springform pan with cooking spray and dust with cocoa powder. In a large bowl, whisk to combine Guinness, melted butter, cocoa powder, and sugars. Add sour cream, eggs, and vanilla to bowl and whisk until no lumps remain.&nbsp;

In a medium bowl, whisk together flour, baking soda, and salt. Add to Guinness mixture and whisk until smooth. Pour into prepared pan and bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool completely before removing pan.

Meanwhile, make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and beat until light and fluffy. Add vanilla and salt and mix until combined. Frost top of cake before serving.

https://streaming.hearstdigitalstudios.com/296cef02-abd2-4aab-a129-bce63ab3a0ee/video_rover_16x9_1080p_hd_1551459490_45301.mp4

Chocolate lovers will appreciate this fudgy Guinness Cake. And trust us, you don't even need to like beer to appreciate this dessert.

This Chocolate Guinness Cake Has The Dreamiest Cream Cheese Frosting

A chocolatey Guinness cake and ganache are layered together and covered with Baileys buttercream frosting in this luxurious Guinness Chocolate Layer Cake! The cake is super moist and fluffy and the flavors are to die for!

Guinness Chocolate Layer Cake

(260 grams) all purpose flour

(414 grams) sugar

(85 grams) natural unsweetened cocoa powder

tsp baking soda

(240 milliliters) milk

(240 milliliters) vegetable oil

vanilla

(300 milliliters) Guinness, divided

oz (1 1/2 cups) semi-sweet chocolate chips

tbsp (60 milliliters) Guinness

tbsp (30 milliliters) heavy whipping cream

unsalted butter

(1150 grams) powdered sugar

(120 milliliters) Baileys Irish Cream

Salt,

Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).

Add the flour, sugar, cocoa powder, baking soda and salt to a large bowl and whisk together.

Add the eggs, milk, vegetable oil and vanilla extract to the dry ingredients and mix until well combined.

Add one cup of Guinness and mix until well combined.

Divide batter evenly between cakes pans and bake for 33-37 minutes, or until a toothpick comes out with a few crumbs.

Remove cakes from oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely.

To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).

Heat the Guinness and heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. Set aside to cool a bit.

When the cakes have cooled, make the buttercream frosting. Add the butter to a large mixer bowl and beat until smooth.

Add about half of the powdered sugar and beat until well combined and smooth.

Add about half of the Baileys and beat until well combined and smooth.

Add the remaining powdered sugar and beat until well combined and smooth.

Add additional Baileys until it reaches the right flavor and consistency. Add salt to taste.

To build the cake, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.

Place the first layer of cake on a serving plate or a cardboard cake round. Brush the cake with 2 tablespoons of Guinness.

Spread about 1 cup of frosting on top of the cake layer, then pipe a dam around the outer edge, on top of the frosting.

Fill the dam with 5-6 tablespoons of chocolate ganache and spread evenly on top of the frosting.

Add the second layer of cake on top and brush with the remaining 2 tablespoons of Guinness.

Add another layer of frosting and chocolate ganache, then top the cake with the final layer of cake.

Frost the outside of the cake with the remaining frosting. Feel free to use my tutorial for frosting a smooth cake.

Use the remaining chocolate ganache to drizzle around the outside of the cake. Feel free to use my tutorial for how to make a chocolate drip cake. Pipe swirls of frosting around the outer edge of the cake to finish it off.

Store cake in an airtight container. It&#8217;s best if eaten within 4-5 days.

This was a big hit for my son’s 40th birthday! I had a bag of Baileys chocolate chips for the ganache. The cake had a nice texture and was very moist. Everyone loved the yummy Baileys buttercream. I made this a week ahead and froze it to save time, and it was perfect.

A rich chocolate cake infused with Guinness, paired with a Baileys dark chocolate ganache and a Baileys buttercream. This Baileys &amp; Guinness Cake is the perfect grown-up treat.

Baileys & Guinness Cake

oz dark chocolate (chopped, not bakers chocolate)

heavy cream

Baileys Irish Cream

all-purpose flour

brown sugar (packed)

Dutch-processed cocoa powder (sifted)

black cocoa powder

tsp baking powder

tsp salt

Guinness (hot)

vegetable oil

buttermilk (room temperature)

eggs (room temperature)

unsalted butter (room temperature, cubed)

Tbsp Baileys Irish Cream

Place chopped chocolate in a large heatproof bowl.

In a medium saucepan, combine heavy cream, Baileys, and butter. Cook over med heat, stirring often until it just barely starts to simmer.

Pour hot cream over chopped chocolate and cover bowl with plastic wrap. Let sit 5 minutes.

Stir gently with a spatula until completely smooth. If needed, place over a double boiler and stir until all chocolate has melted.

Place plastic wrap directly on top of chocolate ganache. Allow to thicken and set overnight.*

Baileys Chocolate Ganache Frosting (make in advance):

Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.

Place flour, sugars, cocoas, baking powder, baking soda, and salt into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.

Place Guinness into a small saucepan and heat until just simmering.

In a medium bowl whisk buttermilk, eggs, oil, and vanilla. Temper this mixture with the heated Guinness -- pour hot Guinness into the bowl very slowly while whisking egg mixture quickly.

Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.

Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.

Bake until a cake tester comes out mostly clean. A total of 30-35mins.

Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

Chocolate Guinness Cake:

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**

Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot (160F) and no longer grainy to the touch (approx. 3mins).

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).&nbsp;

Switch to paddle attachment. Slowly add cubed butter and mix until smooth.

Add Baileys and vanilla and whip until smooth.***

Baileys Swiss Meringue Buttercream:

Cut each layer of cake in half horizontally.

Place one layer of cake on a cake stand or serving dish. Top with about 1/2 cup buttercream, spread evenly. Repeat with remaining layers alternating buttercream with ganache.&nbsp;Frost and smooth the outside with a thin crumb coat. Chill for at least 20mins until firm and set.****

Frost the chilled cake with the remaining ganache. It will start to set quicjkly against the cold cake.

To smooth the top and sides of the cake, use a metal bench scraper and offset spatula that have been run under hot water (wipe them off before use). Keep heating the scraper/spatula and repeat the process until the sides and top are smooth.

Using the remainder of the buttercream, do a rope border on the top using a Wilton 6B piping tip.

Decorate bottom with chocolate flakes if desired.

Assembly:

Decadent Chocolate Stout Cake is a dark chocolate cake spiked with chocolate stout beer. This homemade chocolate cake is rich, moist and easy to make!

Decadant Chocolate Stout Cake

tablespoon pure vanilla extract (15 ml)

cup sour cream (177 ml)

all-purpose flour (280 grams)

½ cup cocoa powder (55 g)

tablespoon espresso powder (5 grams) (optional)

baking powder (5 g)

teaspoon baking soda (4 g)

teaspoon salt (5 g)

Chocolate Stout

(4 sticks) unsalted butter, softened

Hershey’s Special dark chocolate cocoa powder, sifted

heavy whipping cream

chocolate stout

Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.

In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.

Next mix in the sour cream and beat until well combined.

In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the Guinness and mix just until the flour starts to incorporate.

Finally, add the remaining dry ingredients, mixing on low speed while pouring in the remaining Guinness and beating until all of the ingredients are well combined.

Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.

Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.

Cut the butter into pieces, about 1 tablespoon in size. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the cocoa powder into the butter until well mixed.

Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract, heavy cream and stout. Add pinch of salt as needed. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar.

Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1 tablespoon at a time.

For the cake: 

Level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.

Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.

Proceed to add your crumb coat by adding a cup of frosting to the top of the cake and gently spread out to the edges and down the sides. Using an offset spatula or icing smoother, the wipe away excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it. Refrigerate the cake for 15-20 minutes to allow the crumb coat the harden.

First, add about ½ cup of frosting to the top of the cake and create a nice, smooth top. Use your Viva paper towel and fondant smoother to create a flat even surface.

Put remaining frosting in a 18-inch piping bag fitted with a Wilton #789 icing tip. Pipe the outside edge of the cake working from the bottom to the top. Use your icing smoother or large offset spatula to smooth edges and remove excess frosting.

To pipe the rosettes on top, use a large piping bag fitted with a large open star tip, fill the piping bag with the remaining frosting and pipe the boarder of the cake. You can add a decorative boarder around the bottom edge. I used a tip #21 star tip.

To assemble this cake:

This cake is sooooo good.  I used a chocolate milk stout because why not?  You don't taste it in the cake but it adds a depth of flavor that is missing from straight up chocolate cakes.  The frosting was a dream to work with. Thanks for the great recipe!

Guinness Chocolate Cake with Irish Buttercream features an easy, fudgy, and moist cocoa cake with Guinness beer and thick creamy and sweet Irish cream buttercream. The perfect St. Patrick’s Day cake! Download my FREE Best Buttercream Guide here!

Guinness Chocolate Cake with Irish Buttercream

(222 grams) all-purpose flour

(400 grams) granulated sugar

(64 grams) unsweetened cocoa powder

baking powder

(170 grams) sour cream

eggs, (at room temperature)

Guinness beer

(750 grams) powdered sugar, (sifted)

Irish cream, (such as Bailey’s)

(113 grams) semisweet or bittersweet chocolate, (finely chopped)

sprinkles for topping, (optional)

Preheat the oven to 350°F. Generously grease two 8-inch wide and 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.

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 cake:

In a large bowl, use an electric mixer or hand mixer to beat the butter until light and fluffy. Gradually add the 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 some more powdered sugar.

Assemble:

Place one cake layer 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.&nbsp;

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 the buttercream:

Place the chopped chocolate in a heatproof bowl. 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, allow to continue to cool.

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