How to bake this Chocolate Guinness Cake recipe results in a depth of chocolate flavor only possible thanks to the creamy Guinness stout in this cake. Have you tried Chocolate Guinness Cake before?
This chocolate stout cake is topped with a tart cream cheese and Bailey’s for a real depth of Irish flavor, perfect for this time of year. Though honestly this is the kind of cake you shouldn’t just set aside to make once a year.
Why you’ll love this
The light moist cake
The cake is light and half way to a sponge in the light crumb thanks to the moisture within it.
Solid serving
If you choose to bake this as a square cake like in the images, the slices you’ll get are nice and high.
Bailey’s frosting
The frosting is super creamy and lightly flavored with baileys for a real authentic Irish flavor through and through.
Ingredients and substitutions for Chocolate Guinness Cake
- Guinness: The flavor of Guinness beautifully compliments our cocoa for a nice and full bodied chocolate cake.
- Milk: Full fat milk helps add moisture to our cake, but can be substituted with skim or non dairy milk.
- Sugar: The mixture of light brown sugar and superfine or caster sugar adds a nice balance that compliments the Guinness and cocoa in the cake. You could absolutely substitute with either, if that is all you have on hand, however, the cake might be sweeter with just superfine sugar used here. For our frosting, the only option is confectioner’s or icing sugar, nice and fine, it helps to dissolve into the cream cheese with little effort.
- Eggs: The eggs add structure and bind everything together and are the core to our cake.
- Plain flour: Plain flour or all purpose is best because it helps give the cake it’s light texture and nice crumb. You also don’t want to overwork the batter so you don’t end up with a firm cake texture.
- Cocoa Powder: The star ingredient here so you’ll want a nice high quality cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here.
- Baking soda and powder: These help the cake rise for a light crumb and avoid a stodgy result.
- Cream cheese: The core of our creamy frosting is room temperature full fat cream cheese, which results in giving us a light and fluffy frosting.
- Bailey’s Irish cream: The creamy flavor compliments the cream cheese and adds an additional depth of alcohol to the cake.
See recipe card for quantities.
Equipment needed to make this
Greaseproof paper: Lining your tins will make getting the cakes out a breeze!
Mixing bowl: A medium mixing bowl is needed for the cake batter and buttercream, as well as a medium bowl to stir the strawberries and jam.
Hand or stand mixer: To whip the cake batter, this is best done with an electric beater to give your sponge the light airy texture and whip your buttercream best. Both can be done by hand, but you will need some elbow grease to get the texture right.
Sieve: Sifting the flour helps ensure it folds into the cake batter nice and smooth. It is also required to make your confectioner’s sugar nice and smooth for the icing.
More chocolate cakes you’ll love
Kladdkaka Cake - Swedish Fudge Cake
Gauteau au Chocolat Fondant - French Chocolate Fondant Cake
How to make Chocolate Guinness Cake:
Preheat the oven to 180C/350F and line the base of a baking tin with greaseproof paper.
Place the eggs, sugars, Guinness, sunflower oil and Greek yogurt into a bowl and combine with a whisk until the eggs are broken up and your mixture has a coffee hue.
In a separate bowl, place the cocoa powder, flour, baking powder, baking soda and salt and stir to combine with a fork (this will help remove large lumps).
Add the dry ingredients into the wet ingredients and combine until your batter is smooth.
Pour into your cake tin and bake for 45 minutes or until a skewer comes out clean.
Remove and allow to cool before removing from the tin.
Place the cream cheese into a bowl and beat on medium until smooth.
Add the butter beat until well combined, smooth and fluffy, approximately 4 minutes.
Toss in half the sugar and beat on low until just combined.
Repeat with the remaining sugar, ensuring to mix until just combined and no dry portions remain in bowl.
Add in the Baileys and beat until just combined.
Spoon the frosting on top of the cake and smooth out to the edges.
Slice up and serve.
Dig in!
Chocolate Guinness Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 16 1x
- Category: Cakes
- Cuisine: Irish
Description
This Chocolate Guinness Cake recipe gives us a full bodied chocolate cake with a Bailey’s cream cheese frosting for a real slice of Ireland.
Ingredients
Guinness cake
2 eggs, room temperature
150 grams / ¾ cup superfine/caster sugar
175 grams / ¾ cup light brown sugar
169 grams / 1 cup Guinness
114 grams / ½ cup sunflower oil
100 milliliters / ⅓ cup + 1 tablespoon cup milk
111 grams / 1 cup cocoa powder
240 grams / 1 ½ cups plain flour, sifted
6 grams / 1 ½ teaspoons baking powder
3 grams / ½ teaspoon baking soda
½ teaspoon sea or kosher salt
Baileys frosting
100 grams / 3.5 ounces cream cheese, room temperature
28 grams / 2 tablespoons butter, room temperature
290 grams / 2 ½ cups confectioner’s/icing sugar
1 teaspoon vanilla extract
18 grams / 2 tablespoons baileys
Instructions
Guinness cake
- Preheat the oven to 180C/350F and line the base of a baking tin with greaseproof paper.
- Place the eggs, sugars, Guinness, sunflower oil and Greek yogurt into a bowl and combine with a whisk until the eggs are broken up and your mixture has a coffee hue.
- In a separate bowl, place the cocoa powder, flour, baking powder, baking soda and salt and stir to combine with a fork (this will help remove large lumps).
- Add the dry ingredients into the wet ingredients and combine until your batter is smooth.
- Pour into your cake tin and bake for 45 minutes or until a skewer comes out clean.
- Remove and allow to cool before removing from the tin.
Bailey's frosting
- Place the cream cheese into a bowl and beat on medium until smooth.
- Add the butter beat until well combined, smooth and fluffy, approximately 4 minutes.
- Toss in half the sugar and beat on low until just combined.
- Repeat with the remaining sugar, ensuring to mix until just combined and no dry portions remain in bowl.
- Add in the Baileys and beat until just combined.
- Spoon the frosting on top of the cake and smooth out to the edges.
- Slice up and serve.
- Dig in!
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 224 calories per serve
Keywords: cake, chocolate, holidays
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