Description
This rich and moist Chocolate Guinness Cake is infused with the deep flavors of stout beer and topped with a luscious Irish Buttercream Frosting. Perfect for celebrations or a special treat, the cake blends chocolate and Guinness beer to create a decadent, indulgent dessert with a hint of Irish charm. The Irish cream liqueur in the frosting adds a smooth, boozy note that complements the cake perfectly.
Ingredients
Cake
- 1 cup Guinness beer, room temperature
- 1 cup unsalted butter, cut into pieces
- 3/4 cup cocoa powder
- 2 cups granulated sugar
- 3/4 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
Irish Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 to 4 tablespoons Irish cream liqueur (such as Baileys)
- 1 teaspoon pure vanilla extract
Optional Toppings
- Caramel sauce
- Chocolate shavings
- Sprinkles
Instructions
- Prepare oven: Preheat the oven to 350°F (175°C). Grease a 9 by 9-inch baking pan or line it with parchment paper to prevent sticking.
- Heat stout and butter: In a medium saucepan over medium heat, combine 1 cup Guinness beer and 1 cup unsalted butter cut into pieces. Heat until the butter is completely melted.
- Add cocoa powder: Whisk 3/4 cup cocoa powder into the melted butter and stout mixture until smooth. Remove from heat and allow to cool slightly.
- Mix dry ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 2 1/2 teaspoons baking soda, and 1/2 teaspoon kosher salt to combine the dry components evenly.
- Mix wet ingredients: In a separate bowl, whisk 3/4 cup sour cream, 2 large eggs, and 1 tablespoon vanilla extract together until smooth and fully blended.
- Combine batter: Slowly whisk the cooled Guinness and cocoa mixture into the sour cream mixture. Then pour this wet mixture into the dry ingredients, stirring until just combined and smooth.
- Bake cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool cake: Remove the cake from the oven and let it cool completely in the pan to room temperature.
- Make frosting: In a large mixing bowl, beat 1 cup softened unsalted butter until creamy. Gradually add 4 cups sifted powdered sugar, mixing on low speed until incorporated.
- Flavor frosting: Add 2 to 4 tablespoons Irish cream liqueur and 1 teaspoon vanilla extract to the buttercream. Beat on medium speed until the frosting is light, fluffy, and reaches your desired consistency. Add more liqueur 1 tablespoon at a time if a thinner consistency or stronger flavor is preferred.
- Frost cake: Spread the Irish buttercream evenly over the cooled cake, covering the top and sides as desired.
- Serve: Optionally garnish with caramel sauce, chocolate shavings, and sprinkles. Slice and serve to enjoy this moist, decadent chocolate cake with a spirited Irish twist.
Notes
- Ensure all wet ingredients are at room temperature for optimal mixing and texture.
- Use a toothpick to test doneness to avoid overbaking and drying out the cake.
- Irish cream liqueur can be substituted with milk or cream if an alcohol-free frosting is preferred, but the flavor will be less authentic.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bringing the Guinness and butter mixture to a gentle heat prevents curdling when adding cocoa powder.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
