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.
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 ;)
If you’re after a more decadent version of this cake, the recipe for my Guinness Layer Cake with Whiskey Ganache and Baileys Icing is now available! It involves layers of dark and moist Guinness chocolate cake, dark chocolate whiskey ganache and Baileys cream cheese icing and is the ultimate boozy chocolate lover’s dream.
This recipe can also be adapted into donut form! These Dark Chocolate Stout Donuts are baked in the oven and come out rich and chocolatey. They are then smothered in a Baileys Irish Cream glaze for the perfect festive treat.
- 250ml Guinness beer (1 cup)
- 250g butter (1 cup + 1 tbsp)
- 100g cup cocoa powder (2/3 cup)
- 400g caster/superfine sugar (1¾ cups)
- 140ml sour cream (2/3 cup)
- 2 eggs
- 1 tbsp vanilla extract
- 250g plain flour (2 cups)
- 2½ tsp bicarbonate of soda/baking soda
- 500-600g sifted icing sugar/powdered sugar (4-5 cups)
- 100g butter at room temperature (1/2 cup)
- 250g cream cheese at room temperature (8oz)
- 4-6 tbsps Baileys Irish Cream (to taste)
- Preheat oven 180°C/350°F and butter and line a 23cm (9") springform tin.
- 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 bicarb 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.
- 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).
**Hello American friends!**
As I am from Australia, I use grams and cups when baking and cook in degrees Celsius. Thank you for all your emails and comments, I have tried to reply to all of them. Please note I have gone through the recipe and updated with the cup measurement in brackets to help!
Also note caster sugar = super fine sugar. Icing sugar = powdered sugar. Don’t get those confused :)