Can you believe the secret to this rich and dark chocolate cake is Guinness beer! Paired with a sweet Baileys cream cheese icing, this is the perfect cake to celebrate St Patrick’s Day… or any day really!
I have a huge love for St Patrick’s Day themed desserts and adding stout beer to cake, cupcakes, or donuts gives it a slightly bitter depth that’s hard to compare.
Why you’re going to love this recipe
This Dark Chocolate Guinness Cake is possibly one of my favourite chocolate cakes to make (and eat)! And the Baileys cream cheese icing is the perfect
- It’s easy to decorate – if you are running short on time you can merely spread the icing on top of the cake to emulate the froth on top of a glass of Guinness
- It’s moist and dense but not too heavy – the beer combined with the sour cream add a richness to the batter
- The icing is simple yet delicious – with the tang from the cream cheese and the unmistakable taste of Baileys Irish Cream liqueur, it’s a real crowd pleaser
- Celebration Cake – my Guinness cake is not only perfect for St Patrick’s Day, I’ve made it for birthdays and even Christmas!
What You Need
For the Guinness Cake
- Guinness Beer (or any other stout) – which is the secret to its depth of flavour
- cocoa powder
- caster sugar – also known as superfine sugar
- sour cream – this is the other secret to a deliciously moist and dense chocolate cake!
- vanilla extract
- plain flour – also known as all-purpose flour
- bi-carbonate soda (also known as baking soda)
For the Baileys Cream Cheese Icing
- icing sugar – also known as powdered sugar
- cream cheese
- Baileys Irish Cream (or liqueur of choice)
How to make your Dark Chocolate Guinness Cake
This cake is so easy to make! Please scroll to the recipe card at the bottom for the full detailed method.
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, then 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.
How to make Baileys Cream Cheese Icing
Cream the butter and cream cheese together until incorporated.
Add the icing sugar in slowly.
Add in Baileys to taste
Continue mixing for 5 minutes until the icing is light and fluffy.
This icing recipe makes a lot, I usually 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 I also like to slice the cooled cake in half horizontally and fill the cake with icing too. You can never have too much Baileys icing!
One follower sliced her Guinness cakes horizontally and filled each layer with Baileys icing. This looks like heaven!
Another follower converted the recipes into cupcakes. Follow the steps as per usual, except just make sure you only fill the cupcake liners 3/4 full as the batter rises. Bake at the same temperature for around 15/20 minutes and check if cooked if a toothpick comes out clean.
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.
SERVING, STORING & FREEZING
Store the cake in the fridge and bring it out 30 minutes before serving.
You can keep this cake in an air tight container for up to 5 days if stored in a cool, dry place. It does taste better if eaten within 3 days though!
This recipe is perfect for making ahead of time and freezing until needed. Be careful to wrap it securely so no moisture can get in – I use 2 layers of plastic wrap and then a layer of foil. This cake can be frozen for up to 3 months.
Allow to defrost in the fridge overnight before icing and serving.
MORE CHOCOLATE CAKE RECIPES
If you loved this chocolate Guinness cake as much as me, then have a look at these delicious variations!
- Triple Chocolate Cake – this cake features a milk chocolate buttercream, dark chocolate frosting AND white chocolate ganache!
- Chocolate Peanut Butter Bundt Cake – a divine chocolate cake with a peanut butter cheesecake filling inside
- Chocolate Gingerbread Cake – filled with layers of cream cheese icing and topped with marshmallow frosting
Dark Chocolate Guinness Cake with Baileys Cream Cheese Icing
Dark Chocolate Guinness Cake
- 250 ml Guinness beer (1 cup)
- 250 g Butter (1 cup + 1 tbsp)
- 100 g Cocoa Powder (2/3 cup)
- 400 g Caster/superfine sugar (1 3/4 cups)
- 140 ml Sour cream (2/3 cup)
- 2 Eggs
- 1 Tbsp Vanilla Extract
- 250 g Plain flour (2 cups)
- 2 1/2 tsp Bicarbonate of soda/baking soda
Baileys Cream Cheese Icing
- 500-600 g Sifted icing sugar/powdered sugar (4-5 cups)
- 100 g Butter at room temp (1/2 cup)
- 250 g Cream Cheese at room temp (8oz)
- 4-6 tbsp Baileys Irish Cream To taste
Dark Chocolate Guinness Cake
- 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.
Baileys Cream Cheese Icing
- Cream the butter and cream cheese together until incorporated
- Add the icing sugar in slowly
- 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).