Chocolate Guinness Cake
Servings 12 people
This 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!
Ingredients
Cake
- 2 cups granulated sugar
- 1 3/4 cup all-purpose flour
- 3/4 cup dutch cocoa powder
- 1 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 cup Guinness* room temperature
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Ganache
- 4 ounces semi-sweet chocolate
- 4 ounces heavy cream
Frosting
- 2 cups unsalted butter
- 8 cups powdered sugar
- 1/2 cup Irish Cream Liqueur
Instructions
- Preheat oven to 350 degrees F and line and grease two 9 or 8-inch round cake pans with parchment paper and cooking spray and set aside. Click for the photo instructions for lining round pans with parchment paper.
- Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl or stand mixer fitted with a whisk attachment and mix together.
- Beat in the eggs, buttermilk, Guinness, oil, and vanilla and beat on medium speed for 2 minutes, the batter is going to be very thin.
- Evenly divide the batter between the two pans and bake the cakes for 40-45 minutes until toothpick comes clean from center.
- Cool in pans for at least 10 minutes and loosen from sides of pan before transferring to a cooling rack to cool completely. I like to use Bake Even Strips for a nice and evenly baked cake, but if your cakes dome, you'll need to gently slice the tops of the cake off so they are level before assembling.
- While the cakes are cooling, prepare the ganache by chopping the chocolate and placing it in a medium bowl. Heat the heavy cream in a small saucepan just until simmering around the edges then pour over the chocolate and let sit for 4 minutes. Once the time has elapsed, whisk until a rich chocolate ganache forms.
- Allow the ganache to cool and thicken a bit before spreading on the top of one of the layers of cake about 1/4-inch from the edge of the cake, and set aside.
- 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 a little at a time alternating between each. If frosting seems too stiff, add a little more liqueur.
- 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.
- Use the remaining frosting to finish frosting the cake. Add chocolate sprinkles or other sprinkles as desired.
Nutrition
Calories: 1024kcal | Carbohydrates: 139g | Protein: 6g | Fat: 50g | Saturated Fat: 33g | Cholesterol: 138mg | Sodium: 402mg | Potassium: 247mg | Fiber: 3g | Sugar: 118g | Vitamin A: 1190IU | Calcium: 74mg | Iron: 2.5mg
Find it online: www.sugarandsoul.co/chocolate-guinness-cake/