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Guinness Chocolate Cake with Irish Buttercream Recipe

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★★★★★

4.4 from 716 reviews

This decadent Guinness Chocolate Cake combines the rich, robust flavors of Guinness beer with moist, tender chocolate cake layers, perfectly complemented by a silky Irish buttercream frosting. Finished with a luscious chocolate ganache drip and optional sprinkles or chocolate curls, this cake is a stunning centerpiece for celebrations or cozy gatherings.

Ingredients

Scale

Cake

  • 1 3/4 cups (222 grams) all-purpose flour
  • 2 cups (400 grams) granulated sugar
  • 3/4 cup (64 grams) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 3/4 cup (170 grams) sour cream or plain full-fat yogurt, at room temperature
  • 1/2 cup fresh vegetable oil
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup Guinness beer

Irish Buttercream

  • 4 sticks (454 grams) unsalted butter, at cool room temperature
  • 6 cups (750 grams) powdered sugar, sifted
  • 1/4 cup plus 2 tablespoons Irish cream (such as Bailey’s)

Chocolate Ganache Drip

  • 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream

Optional Toppings

  • Sprinkles or chocolate curls

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Generously grease two 8-inch wide x 3-inch deep cake pans and line the bottoms with parchment paper rounds to ensure easy removal.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and fine sea salt until fully combined.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk sour cream (or yogurt), vegetable oil, eggs, vanilla extract, and Guinness beer together until smooth and well incorporated.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Using a spatula, stir gently until just combined, being careful not to overmix to keep the cake tender.
  5. Divide Batter and Bake: Evenly divide the batter between the prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Let the cakes cool in the pans for 30 minutes.
  6. Cool Cakes: Carefully remove cakes from pans and place on a wire rack to cool completely. For easier frosting, freeze the cakes while preparing the buttercream.
  7. Make the Buttercream: Using an electric or hand mixer in a large bowl, beat the unsalted butter until light and fluffy. Gradually add sifted powdered sugar, then beat in the Irish cream liqueur. Continue beating on high speed until the frosting is very light, fluffy, and smooth, approximately 3 minutes. Adjust consistency with more Irish cream or powdered sugar as needed.
  8. Assemble Cake Layers: Place one cake layer flat side down on a serving plate or cake stand. Generously frost the top as the filling. Top with the second cake layer, flat side up.
  9. Crumb Coat: Spread a thin layer of frosting over the entire cake to seal in crumbs, smoothing with an offset spatula. Chill the cake in the refrigerator or freezer until the crumb coat is firm to the touch.
  10. Final Frosting: Apply the remaining frosting on top of the crumb coat. For a ‘naked’ cake look, focus more frosting on the top and less on the sides. Refrigerate the cake while preparing the ganache drip.
  11. Make Chocolate Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small pan just to a simmer, then pour it immediately over the chocolate. Cover and let sit for a few minutes, then stir until smooth and glossy.
  12. Cool Ganache: Allow the ganache to cool and thicken to a pourable consistency (about 10 minutes). Avoid refrigerating. Adjust consistency by reheating briefly in the microwave if too thick, or letting it cool more if too thin.
  13. Apply Ganache Drip: Pour some ganache over the chilled cake’s top and quickly spread evenly to the edges with an offset spatula. Using a squeeze bottle or spoon, carefully drip ganache down the sides one drip at a time.
  14. Add Decorations: Before the ganache fully sets, sprinkle sprinkles, chocolate curls, or other desired decorations so they adhere properly.
  15. Storage: Store the completed cake covered at a cool, dry room temperature for 2-3 days for best freshness.

Notes

  • Use sour cream or full-fat plain yogurt at room temperature to keep the cake moist and tender.
  • Ensure eggs and sour cream are at room temperature before mixing for a better batter texture.
  • If you want clean cake layers, freeze the cooled cakes before frosting to reduce crumbs.
  • The cake frosts better with Irish cream; if you prefer non-alcoholic, substitute with milk or cream and add a few drops of vanilla extract.
  • Do not refrigerate ganache to cool; it should cool at room temperature to maintain ideal drip consistency.
  • Use a cake stand or turntable for easier layering and decorating.
  • Store cake in a cake keeper at room temperature, avoiding refrigeration as it may dry the cake.

Keywords: Guinness chocolate cake, Irish buttercream, chocolate ganache drip, celebratory cake, moist chocolate cake, Irish dessert

Find it online: https://thefoodrecipe.com/guinness-chocolate-cake-with-irish-buttercream-recipe/