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Guinness Chocolate Cake with Irish Buttercream Recipe

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★★★★★

4.5 from 107 reviews

This Guinness Chocolate Cake with Irish Buttercream is an indulgent and festive dessert combining rich chocolate flavors with a unique Irish twist. The cake is moist and tender from the Guinness beer and sour cream, layered with smooth, fluffy Irish cream-infused buttercream frosting. Finished with a luscious chocolate ganache drip and optional decorative sprinkles or chocolate curls, it’s perfect for celebrations or a special treat.

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 for topping

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Generously grease two 8-inch wide by 3-inch deep cake pans and line them with parchment paper rounds to ensure easy removal of the cakes.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and sea salt until evenly combined.
  3. Mix Wet Ingredients: In a medium bowl, whisk together the sour cream, vegetable oil, eggs, vanilla extract, and Guinness beer until smooth and well blended.
  4. Combine Batter: Add the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Take care not to overmix to maintain a tender cake texture.
  5. Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 35 to 40 minutes, or until a cake tester inserted in the center comes out clean. Allow the cakes to cool in their pans for 30 minutes.
  6. Cool Cakes: Carefully turn the cakes out onto a wire rack to cool completely. For easier frosting, freeze the cakes briefly while preparing the buttercream.
  7. Make Irish Buttercream: Using an electric or hand mixer, beat the unsalted butter in a large bowl until light and fluffy. Gradually add the sifted powdered sugar, then the Irish cream. Continue beating on high speed for about 3 minutes until the frosting is very light, fluffy, and smooth. Adjust consistency by adding more Irish cream if too thick or more powdered sugar if too thin.
  8. Assemble the Cake: Place one cake layer on a serving plate and generously frost the top as the filling. Place the second cake layer on top, flat side up. Spread a thin crumb coat of frosting over the entire cake to seal in crumbs. Chill the cake until the crumb coat is firm.
  9. Final Frosting Layer: Spread the remaining buttercream over the cake, focusing on the top to achieve a ‘naked’ cake look if desired. Refrigerate the cake while preparing the chocolate drip ganache.
  10. Prepare Chocolate Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small pan until simmering, then immediately pour it over the chocolate. Let stand covered for a few minutes, then stir gently until smooth and glossy.
  11. Cool Ganache: Allow the ganache to cool until thickened but still pourable, about 10 minutes. Test consistency by dripping on the side of a glass. Adjust thickness by microwaving briefly if too thick or cooling longer if too thin. Do not refrigerate ganache.
  12. Apply Ganache Drip: Pour a small amount of ganache over the chilled cake’s top, smoothing it quickly with an offset spatula to the edges. Use a squeeze bottle or spoon to create drips down the sides one at a time.
  13. Decorate: Before the ganache sets, add sprinkles, chocolate curls, or other decorations so they stick properly.
  14. Storage: Store the finished cake covered at a cool, dry place or refrigerated depending on temperature, ideally with a cake keeper to preserve freshness.

Notes

  • For best results, let eggs and sour cream come to room temperature before mixing.
  • Freezing the cake layers slightly before frosting helps reduce crumbs and creates a smoother finish.
  • If Irish cream is unavailable, substitute with additional heavy cream or milk for the buttercream but flavor will be less authentic.
  • Do not refrigerate the ganache to cool it; this can cause it to set too hard and lose sheen.
  • Use an offset spatula for smooth spreading and a squeeze bottle for perfect ganache drips.
  • Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Allow refrigerated cake to come to room temperature before serving for best flavor and texture.

Keywords: Guinness chocolate cake, Irish buttercream, chocolate ganache drip, Irish dessert, St. Patrick's Day cake, moist chocolate cake

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