Yield: 8 slices
Guinness Chocolate Cake
This rich Dark Chocolate Guinness Cake with Baileys Buttercream is to die for. The cake is moist and chocolatey with a touch of Guinness flavor, and the Bailey's frosting is perfectly sweet and creamy!
Ingredients
GUINNESS CHOCOLATE CAKE
- 1 cup all purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons unsalted butter
- 3 oz dark chocolate, chopped
- 1 cup granulated sugar
- 1 cup Guinness
- 1 teaspoon vanilla extract
- 1 large egg
BAILEYS BUTTERCREAM
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons Baileys Irish Cream
Want to save this recipe?
Instructions
GUINNESS CHOCOLATE CAKE
- Preheat oven to 350°F. Grease one 8-inch round cake pan. Set aside.
- In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a medium saucepan over medium-high heat, melt butter and chopped chocolate. Once melted, stir in sugar. Remove from heat and let cool for 5 minutes.
- Whisk in Guinness and vanilla extract until smooth. Quickly beat in egg until combined. Whisk in dry ingredients until smooth.
- Pour batter into prepared pan and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Let cake cool in pan until completely cool, then transfer to cake plate and frost. You can speed up the cooling process by placing the cake in the fridge (uncovered) for about 20 minutes.
BAILEYS BUTTERCREAM
- Using a stand mixer or hand mixer, beat the butter on high until light and fluffy, about 2 minutes. Add Baileys Irish Cream and beat until combined.
- Add powdered sugar, 1 cup at a time, mixing thoroughly after each addition. After all sugar has been added, give it a taste and decide if you would like a little more Baileys. If yes, add 1 teaspoon at a time until desired flavor is achieved. Pipe or spread the frosting on top of the cooled cake.
⭐️ Tried this recipe? Leave a comment and rating! It only takes a minute and helps support our family-run blog. ❤️
Notes
Store: Store cake in an airtight container for up to 2 days at room temperature or in the fridge for up to 4 days.
Freeze: You can freeze unfrosted cake layers tightly wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before frosting.
Nutrition
Serving: 1 slice, Calories: 696kcal, Carbohydrates: 90g, Protein: 4g, Fat: 36g, Saturated Fat: 22g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 102mg, Sodium: 352mg, Potassium: 131mg, Fiber: 2g, Sugar: 73g, Vitamin A: 952IU, Calcium: 54mg, Iron: 2mg