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Guinness Chocolate Cake with Irish Buttercream

Decadent Guinness Chocolate Cake with Irish Buttercream Bliss

Indulge in this decadent Guinness Chocolate Cake with Irish Buttercream, a must-try dessert combining rich flavors and moist texture.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: Irish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Consider cake flour for lighter texture.
  • 2 cups granulated sugar Ensure even distribution.
  • 3/4 cup unsweetened cocoa powder Dutch-process cocoa can deepen color.
  • 1 tsp baking soda Acts as a leavening agent.
  • 1 tsp baking powder Works with baking soda for fluffiness.
  • 1/2 tsp fine sea salt Enhances flavors.
  • 1 cup sour cream Adds moisture; buttermilk for a tangy twist.
  • 1/2 cup vegetable oil Keeps the cake moist.
  • 2 large eggs Room temperature for better emulsification.
  • 1 tsp vanilla extract Adds depth to flavor.
  • 1 cup Guinness beer Infuses robust flavor.
For the Irish Buttercream
  • 1 cup unsalted butter At room temperature.
  • 4 cups powdered sugar Sifted for a smooth finish.
  • 1/4 cup Irish cream Bailey’s is a classic choice.
For the Ganache
  • 8 oz semisweet or bittersweet chocolate Use high-quality chocolate.
  • 1 cup heavy cream Creates a luscious drip.
For Decoration
  • sprinkles or chocolate curls Optional decorations.

Equipment

  • Oven
  • mixing bowls
  • whisk
  • Pans
  • wire rack
  • saucepan

Method
 

Cake Preparation
  1. Preheat the oven to 350°F (175°C) and prepare two 8-inch round pans.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and fine sea salt.
  3. In another bowl, whisk together the eggs, sour cream, vegetable oil, vanilla extract, and Guinness.
  4. Pour the wet ingredients into the dry mix and gently fold until just combined.
  5. Divide the batter between the prepared pans and bake for 35-40 minutes.
  6. Let the cakes cool in the pans for 30 minutes before transferring them to a wire rack.
Buttercream Preparation
  1. Beat the unsalted butter in a bowl until fluffy.
  2. Gradually add the powdered sugar and Irish cream, mixing until smooth.
Cake Assembly
  1. Frost the top of the first layer with buttercream, add the second layer on top, and frost the sides and top.
  2. Apply a thin layer of frosting all around to catch crumbs and chill for 20-30 minutes.
Ganache Preparation
  1. Heat the heavy cream in a saucepan until simmering, then pour over the chopped chocolate and stir until smooth.
  2. Allow the ganache to cool slightly, then drizzle it over the cake.
  3. Decorate with sprinkles or chocolate curls as desired.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 35gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

For optimal flavor, let the cake cool completely before frosting. Consider adding a sprinkle of sea salt on top of the ganache for a delightful contrast.

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