My favourite chocolate cake ever is my Dark Chocolate Guinness Cake that has been going bonkers on the internet lately (last count it’s been shared over 177,000 times on Facebook alone!)
As it’s St Patrick’s Day this week, I wanted to rework my beloved Guinness Cake into something better. Is it possible? Why yes, I think it is.
Imagine a layer of dark and moist Guinness chocolate cake, followed by a layer of dark chocolate whiskey ganache, topped with Baileys cream cheese icing. Then repeat that step another 3 times.
This cake is oh so rich and delicious. I usually try and exercise some kind of restraint with my baked goods, but I must have eaten at least 4 generous servings of this beauty. #dietstartsnextweek ;)
I was worried using 3 different types of alcohol in the same cake would be overpowering, but I was restrained with the amounts I used and the flavours complement each other well.
And to make your cake even more festive, I have a free shamrock bunting printable for you!
Follow the steps at the bottom of this post here on how to create the bunting yourself. I had run out of stripey straws so I ended up using disposable chopsticks to hold the flags up. Works a 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
- 225g dark chocolate (8 ounces)
- 140ml heavy cream (2/3 cup)
- 2 tbsp butter
- 2 tsp Irish whiskey
- 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 2 x 23cm (9") springform tins.
- 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.
- Divide the cake batter between the two tins and bake for 35-45 minutes. 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.
- Since these cakes need to be sliced horizontally, I wrap both cakes in cling wrap and store in the fridge for a few hours to firm up. It makes slicing the cakes easier.
- Heat cream up into the microwave until warm (not boiling) and then add finely chopped chocolate, stirring until melted and combined.
- Add in the butter and whiskey and stir until combined. Let the ganache cool until thick and spreadable.
- 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.
- Slice both cakes horizontally using a serrated knife so you have 4 layers of cake.
- Place your first layer on the cake stand and spread around 2 tablespoons worth of ganache over the top of the cake.
- Dollop on a generous portion of Baileys icing and spread out evenly with an offset spatula.
- Place the next layer of cake on top and repeat this process. Remember to take the ganache and icing right to the edges so it peaks out the sides of the cake when assembled.
- Top the final layer of cake with the ganache and Baileys icing and voila!
What are you baking for St Patrick’s Day?