As the slogans go: Guinness is good for you, guinnless isn’t good for you – Out of the darkness comes light – Guinness refreshes your spirit – Good things come to those who wait. All of the above certainly ring true on their own, but even more so when applied to our rich Guinness cake. Trust us, you’ve never had a cake this moist and delicious before, so go ahead and raise your glasses to this decadent chocolate dessert!
Chocolate Guinness Cake
A super moist chocolate cake with chocolate Guinness sauce and Baileys frosting. This is a dessert unlike anything you've ever tasted before, bottoms up!
Equipment
- Saucepan
- Springform cake pan
- Glass milk bottle
- Glass straw
Ingredients
- 1.25 cups Guinness beer for cake
- 2.5 sticks butter cubed
- 1.25 cups cocoa powder
- 2.5 cups sugar
- 0.67 cup sour cream
- 3 eggs
- 2 tbsp vanilla extract
- 2.75 cups flour
- 3 tsp baking soda
- 1 cup Guinness beer for sauce, divided
- 0.33 cup cocoa powder for sauce, divided
- 0.5 cup sugar for sauce, divided
- 1.75 sticks butter melted, for sauce, divided
- 1 cup semi-sweet chocolate chips melted, for sauce, divided
- 16 oz cream cheese for frosting
- 1.5 cups powdered sugar for frosting
- 0.33 cup Baileys Irish Cream for frosting
- 0.67 cup whipped cream for frosting
- 2 cups semi-sweet chocolate chips for ganache
- 2 cups heavy cream heated, for ganache
Instructions
- Add the Guinness beer and cubed butter to a saucepan over medium heat, and once the butter has melted, stir in the cocoa powder and sugar. Beat the sour cream, eggs, and vanilla extract together and fold this mixture into the melted butter mixture in the saucepan. Stir in the flour and baking soda and pour the chocolate cake batter into a greased 10-inch springform cake pan. Press 3 empty Guinness beer cans into the chocolate cake batter in the springform pan.
- For the chocolate Guinness sauce, divide the Guinness beer, cocoa powder, sugar, melted butter, and melted chocolate evenly between the 3 empty Guinness beer cans, pouring the ingredients directly into the cans. Transfer the cake pan to a preheated oven and cook at 325°F for 45-60 minutes. After baking, carefully remove the springform ring and base and let the cake cool for 2 hours.
- After 2 hours, carefully remove the Guinness beer cans from the cake, swirl them around to combine the ingredients inside, and pour the chocolate Guinness sauce inside each can into one of the holes in the cake.
- For the Baileys frosting, whip the cream cheese, gradually add in the powdered sugar, stir in the Baileys Irish cream, and fold in the whipped cream. Spread the frosting over the top of the chocolate Guinness cake.
- For the chocolate ganache, fill a large glass milk bottle with the chocolate chips and heated heavy cream. Secure the bottle with a lid and shake the bottle until the heavy cream has melted the chocolate chips and the two ingredients have mixed together to create a ganache. Unscrew the lid and let the chocolate ganache cool to room temperature. Meanwhile, freeze a glass straw for 30 minutes.
- Dip the frozen glass straw into the chocolate ganache in the glass bottle, gently swirl it around, slowly pull it out of the glass bottle, and wait for the chocolate ganache to set on the frozen straw. You can store the leftover chocolate ganache for later or use it to decorate the sides of the chocolate Guinness cake. Push the chocolate-filled straw into the center of the chocolate Guinness cake and carefully place an empty Guinness beer can upside-down on the angled end of the straw.
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And there you have it – a super moist chocolate cake with chocolate Guinness sauce and Baileys frosting. This is a dessert unlike anything you’ve ever tasted before, bottoms up!