Guinness Chocolate Cake Recipe | The Recipe Critic

Rejoice St. Patrick’s Day (or any day) with this scrumptious Guinness Chocolate Cake! It has probably the most great fudgy taste and tender texture that’s complemented by a Bailey’s buttercream filling and a wealthy ganache frosting.

This dessert is a MUST strive. If you happen to’re a chocolate lover, like me, you’ll go loopy for each chunk of this unbelievable candy deal with! If you wish to strive extra distinctive chocolate desserts, we now have so many good ones. Do this nostalgic ho ho cake, this enjoyable whoopie pie cake, or this virtually sinful tuxedo cake.

Guinness Chocolate Cake Recipe

This Guinness Chocolate Cake is decadent and candy with the proper boozy kick. If you happen to’re on the lookout for a dessert to have a good time St. Patrick’s Day, that is it! The recipe options Guinness beer within the cake and the ganache frosting, and Irish cream within the buttercream filling. That is a kind of recipes that’s completely heavenly, and one that you simply’ll be eager about lengthy after you’ve taken the final chunk.

The Guinness offers the cake a fluffy texture and provides a slight malt taste that pairs properly with the chocolate with out being overpowering. The buttercream spiked Bailey’s Irish cream tastes unbelievable and the creamy spiked ganache is the proper crowning glory. If you happen to’re making a full St. Patrick’s Day unfold, remember to take a look at our assortment of all the best St. Paddy’s Day recipes!

Elements Wanted

The ingredient listing for this Guinness cake recipe would possibly look a bit lengthy, however the elements are easy and principally pantry staples. Plus, one chunk of this flavorful, fluffy cake and also you’ll see that it’s so price it! Actual measurements could be discovered on the finish of the submit within the recipe card!

Cake

• Guinness Stout: Guinness additional stout or draught could also be used. You can too use any favourite stout beer!
• Sugar: Granulated sugar will completely sweeten the cake with out overwhelming the flavour.
• Cocoa Powder: Use common unsweetened cocoa powder, not dutch course of, so as to add depth and richness.
• Vegetable Oil: For an additional moist crumb.
• Eggs: Two giant eggs will assist bind all the elements collectively. It’s finest if they’re room temperature for straightforward mixing.
• Bitter Cream: Use full-fat bitter cream for probably the most great moist texture.
• Vanilla Extract: Provides heat delicate sweetness.
• Flour: All-purpose flour will give the cake construction whereas preserving it good and smooth.
• Baking Soda: Helps the layers rise correctly whereas baking.
• Salt: To stability the sweetness and convey out all the scrumptious taste.

Ganache

• Chocolate: Use a high-quality semi-sweet chocolate like Ghirardelli or Guittard.
• Heavy Cream: Makes it tremendous creamy and irresistibly wealthy.
• Guinness: For additional Irish taste within the frosting.

Bailey’s Buttercream Filling

• Salted Butter: Use softened butter as the muse for the buttercream filling.
• Powdered Sugar: Makes the buttercream candy and easy.
• Bailey’s Irish Cream: Enhances the Guinness cake with wealthy chocolate and vanilla flavors. 

Make a Guinness Chocolate Cake

Seize all the elements and prepare to make probably the greatest muffins ever! That is such a particular dessert and would be the hit of any social gathering. Right here’s the way it all comes collectively:

Cake

1. Prep: Preheat oven to 350 levels Fahrenheit and spray two 8-inch spherical cake pans with pan spray and a parchment spherical, if desired.
2. Warmth Guinness: In a small saucepan, warmth the Guinness, sugar, and cocoa powder collectively over medium warmth till all of the sugar is dissolved, about 3 minutes. Take away from the warmth and let it cool for 5-10 minutes.
3. Combine Moist Elements: In a separate bowl, whisk collectively the oil, eggs, bitter cream, and vanilla. As soon as easy whisk within the oil till totally mixed.
4. Mix: Whisk the egg combination into the sugar combination till mixed. Gently whisk within the flour, baking soda, and salt.
5. Bake: Divide the batter evenly into the 2 ready cake pans and bake for 40-45 minutes, till the middle of the muffins spring again when evenly pressed on or a toothpick comes out clear.
6. Cool: Let the muffins cool fully earlier than wrapping them with plastic wrap and chilling them within the fridge for a minimum of 2 hours earlier than assembling the cake. Chilly cake is considerably simpler to frost than heat or room-temperature cake.

Ganache

1. Simmer the Guinness: Whereas the cake bakes, put together the ganache by simmering the Guinness over low warmth till decreased by half to ¼ cup. Add the cream to the pan and simmer till steaming.
2. Mix with Chocolate: Add the chocolate to a big bowl and pour the steaming liquid over it. Let the chocolate sit for two minutes earlier than whisking till easy and glossy. Cowl the bowl and place it within the fridge to sit back till the muffins are cooled and able to be frosted.

Bailey’s Buttercream Filling

1. Combine: Use a hand mixer to beat the butter, powdered sugar, and Bailey’s collectively in a medium bowl till mixed. Begin with 3 tablespoons of Bailey’s and add a bit of extra at a time till the buttercream is smooth and fluffy, however not runny.

Meeting

1. Add Buttercream: As soon as the muffins are chilled and able to be frosted, place one layer backside facet down on a cake plate or serving plate. High with the buttercream and unfold it evenly over the cake, leaving ¼-½ inch house across the perimeter of the cake so the buttercream doesn’t intervene with the ganache. Place the second layer of cake topside down on the buttercream.
2. Whip Ganache: Whip the chilled ganache with a hand mixer till smooth and fluffy. Use it instantly to frost the cake, as it should arrange and harden the longer it sits. If it turns into stiff as you’re frosting, use the hand mixer to beat it once more till it’s smooth.
3. Unfold Ganache: Add a few giant dollops of ganache to the highest of the cake and use an offset spatula to unfold it round, letting it go over the perimeters. Use the spatula to push the overhanging ganache down onto the perimeters, including extra from the bowl as wanted. Attempt to not raise the spatula straight up off the cake, as that may trigger the ganache to drag off from the cake bringing crumbs with it. As a substitute, transfer the spatula in a swiping movement to cease contact with the ganache.
4. Easy Ganache: As soon as the cake has been coated in a good layer of ganache, chances are you’ll use the offset spatula or a bench scraper with a straight edge to easy it. I wish to run my steel instruments beneath highly regarded water and dry them completely earlier than utilizing the new steel to easy the ganache.