Dark Chocolate Guinness Cake with Baileys Cream Cheese Icing

St Patrick’s Day is on Sunday and it’s always a good excuse to add booze to desserts! I added Guinness beer to the batter of the dark chocolate cake, giving it a rich and slightly bitter depth which contrasted beautifully with the sweet Baileys cream cheese icing. This is possible one of my favourite chocolate cakes to make now, moist and dense but not too heavy.


Dark Chocolate Guinness Cake with Baileys Cream Cheese Icing
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
Dark Chocolate Guinness Cake
  • 1 cup Guinness beer
  • 250g butter
  • ⅔ cup cocoa powder (100g)
  • 1¾ cups caster sugar (400g)
  • 140 ml sour cream
  • 2 eggs
  • 1 tbsp vanilla extract
  • 2 cups plain flour (250g)
  • 2½ tsp bicarbonate of soda
Baileys Cream Cheese Icing
  • 4-5 cups sifted icing sugar (500-600g)
  • 100g butter at room temperature
  • 250g cream cheese at room temperature
  • 4-6 tbsps Baileys Irish Cream (to taste)
Instructions
Dark Chocolate Guinness Cake
  1. Preheat oven 180°C and butter and line a 23cm springform tin.
  2. Melt the butter into the Guinness in a saucepan over low heat.
  3. Whisk in the cocoa and sugar and take the saucepan off the heat.
  4. Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture.
  5. Whisk in the flour and bicarb until combined.
  6. Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.
  7. Leave to cool completely in the tin as it is quite a damp cake and could collapse.
Baileys Cream Cheese Icing
  1. Cream the butter and icing sugar together until well mixed.
  2. Add the cream cheese in cubes slowly until incorporated.
  3. Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.
  4. Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of Guinness. If you are feeling particularly dexterous, slice the cake length-wise and fill the cake with the icing too (there will be definitely be enough icing).

This icing recipe makes a lot, I spread mine just on top of the cake to emulate the froth on top of a glass of Guinness (and also possibly out of laziness and lack of time!). But feel free to ice the sides of the cake or even slice it in half horizontally and fill the cake with icing too. You can never have too much Baileys icing ;)

Comments

      • Gene says

        In reading to find out myself what ‘caster sugar’ is, I came across the information you can use regular granulated sugar to make caster sugar. Use measure-for-measure amounts and run it through a food processor on high for about 3 minutes.

        • Swah says

          Ooo I didn’t know that Gene, thanks for the tip! Caster sugar is just the normal sugar we find in supermarkets in Australia :)

  1. Emily says

    How would you go about converting the metric measurements into American measurements? It doesn’t come out exactly when I use the converters online.

  2. Kristin says

    I am having trouble with the icing. 4-5 cups of icing sugar and one stick of butter does not seem quite right. Please help!

    • Swah says

      This would look AMAZING in a shamrock shaped pan! Depending on the size of the pan, you may need to adjust the cook time accordingly.

  3. Anto says

    Hi! This cake looks delicious and I’d like to try it out this weekend, but do you think it would work as a cupcake with a reduced baking time? Has anyone tried this? I’d appreciate any feedback. Cheers!

    • Swah says

      Hi Anto, it definitely would work in cupcake form. I would check them from the 20/30 minute though just to ensure they don’t overcook!

  4. Becca says

    So going to make this for the manfriend’s birthday! Do you think Godiva White Chocolate Liqueur would work as a sub for Irish Baileys Cream?

    • Swah says

      It really is 1 tablespoon! It’s a very strongly and deeply flavoured cake and it works well. I have updated the recipe now, add the vanilla in with the sour cream. Thanks for the heads up!

  5. Ang says

    Love it! Hubby isn’t a huge sweets fan, so I halved the recipe (only baked it for 35 mins) & it was perfect-enough to satisfy my need for him to have a birthday cake, & not a ton of leftovers.
    I dumped all of the ingredients together at once, it worked, just in case someone else fails to read the directions before starting..

    • Swah says

      So glad you liked it Ang! And it is indeed quite a forgiving cake, I also have just thrown everything in a bowl and it worked out fine :)

  6. Dan says

    I’ve got a work ‘bake-off’ tomorrow so I’m hoping this cake makes up for my lack of baking ability. I’ve been last two years running :)

  7. Sunitha says

    Hi

    Thanks for sharing this recipe. I made this today for my husband’s birthday and it turned out amazing! I substituted Greek yoghurt for sour cream and reduced the sugar to 1-1/4 cups. I made just half the icing and it was enough to generously cover the cake. My husband loved it!

    • Swah says

      I love hearing about variations of my recipes and glad to hear the greek yoghurt and reduced sugar worked a treat! A slightly healthier version is always a good thing :)

  8. Sandy says

    Plz let me know if these the proper conversion amounts for the US:

    Dark Chocolate Guinness Cake with Baileys Cream Cheese Icing

    Cake

    1 cup Guinness beer
    1 stick of softened butter
    ⅔ cup cocoa powder
    1½ cups sugar
    ⅔ cup sour cream
    2 eggs
    1 Tablespoons vanilla extract
    2 cups flour
    2½ tsp baking soda

    Cake

    Preheat oven 350°F and butter and line a 9″ spring form pan.
    Melt the butter into the Guinness in a saucepan over low heat.
    Whisk in the cocoa and sugar and take the saucepan off the heat.
    Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture.
    Whisk in the flour and baking soda until combined.
    Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.
    Leave to cool completely in the tin as it is quite a damp cake and could collapse.

    Baileys Cream Cheese Icing

    4-5 cups sifted icing sugar
    3 Tablespoons butter at room temperature
    8 oz cream cheese at room temperature
    4-6 Tablespoons Baileys Irish Cream (to taste)

    Cream the butter and icing sugar together until well mixed.
    Add the cream cheese in cubes slowly until incorporated.
    Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.
    Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of Guinness. If you are feeling particularly dexterous, slice the cake length-wise and fill the cake with the icing too (there will be definitely be enough icing).

    • Swah says

      Hi Sandy,

      That all looks good except for the butter measurement in the cake – I believe 1 stick of butter = 113 grams. So I would use just over 2 sticks of butter to make the 250g of butter required.

      xx Swah

      • Maggie says

        Does the butter need to be upped in her ingredient list for the icing too? I was thinking it was more like 7 tbsp, or just shy of a stick of butter for that. Please let me know if I’m wrong, making this for my sister’s birthday!

      • Celia says

        I have made this twice in a week, measurements and recipe all good to understand….first time made a round cake, second time made 10 individual cakes…..either way just DIVINE!!!!!!!!!!!!!

      • Spencer Owen says

        Can I please get the dry ingredients by weight? I’m a stickler for consistency, and I’ve found that measuring dry ingredients like flour and sugar (especially powdered/icing sugar) by volume is inconsistent.

  9. NiNoir says

    Hello. Do you think this cake could be frozen for a week or two if it was wrapped up tightly? (un-iced, of course!).

    • Swah says

      Hi there, yes this cake can definitely be frozen for several weeks. Just make sure to defrost it slowly (ideally at room temperature) xx

  10. Justin says

    Nice recipe and very tasty.

    I baked at 355, and it was done in way under an hour. I took it out at about 50 minutes, and it could have come out even a touch sooner.

  11. Janet says

    Making this for one of the Thanksgiving desserts. This recipe has my family written all over it! Can’t wait to serve it.

  12. Donielle Watson says

    I Made these for ourfamily Thanksgiving party, they were so delicious that even the kids devoured them!

  13. Maggie says

    I read all comments on the cake recipe, before asking my question. And glad I did, it answered all my questions. I’m going to make for Christmas dessert! Thanks!

Trackbacks

  1. […] I thoroughly enjoyed both wines I tasted and enjoyed learning more about matching wine with food – something that a recent trip to the Hunter Valley (post coming soon) has given me even more exposure to. I have also started making the most of alcohol flavourings in my baking which has resulted in some thoroughly delicious Champagne Cupcakes as well as a Guinness Cake with Baileys Icing. […]

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