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Guinness Chocolate Cake with Irish Buttercream

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This Guinness Chocolate Cake is a rich, moist chocolate cake made with cocoa powder, Guinness beer, sour cream, and vanilla. It’s layered with smooth Irish cream buttercream and finished with a silky chocolate drip, making it a decadent dessert for celebrations and special occasions.

Ingredients

  • For the Guinness Chocolate Cake:
  • 1 3/4 cups (222 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 3/4 cup (64 g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 3/4 cup (170 g) sour cream or plain full-fat yogurt, room temperature
  • 1/2 cup vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup Guinness beer
  • For the Irish Buttercream:
  • 4 sticks (454 g) unsalted butter, cool room temperature
  • 6 cups (750 g) powdered sugar, sifted
  • 1/4 cup plus 2 tablespoons Irish cream
  • For the Chocolate Drip:
  • 4 ounces (113 g) semisweet or bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • Sprinkles or chocolate curls for topping, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, whisk together the sour cream or yogurt, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
  5. Slowly pour in the Guinness beer and gently mix until the batter is smooth. Do not overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  8. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack and cool completely.
  9. To make the Irish buttercream, beat the softened butter until smooth and creamy. Gradually add the sifted powdered sugar, mixing well after each addition.
  10. Add the Irish cream and beat until the buttercream is light, fluffy, and smooth.
  11. Place one cooled cake layer on a serving plate and spread an even layer of buttercream over the top. Add the second cake layer and frost the top and sides of the cake.
  12. For the chocolate drip, place the chopped chocolate in a heatproof bowl. Heat the heavy cream until steaming but not boiling, then pour it over the chocolate. Let sit for 2 minutes and stir until smooth.
  13. Allow the chocolate ganache to cool slightly, then drizzle it around the edges of the cake and spread some over the top.
  14. Decorate with sprinkles or chocolate curls if desired. Chill briefly to help the drip set, then slice and serve.

Notes

  • Use room-temperature eggs and sour cream or yogurt for a smooth, evenly mixed batter.
  • Do not overmix after adding the flour to keep the cake tender.
  • The Guinness adds depth to the chocolate flavor. The cake will not have a strong beer taste after baking.
  • Make sure the cake layers are completely cool before adding the buttercream.
  • Let the chocolate ganache cool slightly before applying it so it does not melt the buttercream.
  • Irish cream and Guinness contain alcohol. Baking and heating may reduce alcohol but do not guarantee that all alcohol is removed.
  • Store the finished cake covered in the refrigerator for up to 4 days. Let it sit at room temperature briefly before serving for the best texture.

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