Chocolate Guinness with Bailey's Frosting

This dark chocolate Guinness cake with Bailey's Irish Cream frosting transforms standard chocolate cake into a sophisticated dessert with deep, complex flavors. The stout gives the cake an incredibly moist texture while enhancing the chocolate notes, and the creamy Bailey's frosting provides the perfect sweet balance.

I first made this cake for my husband's birthday after he returned from a trip to Dublin. The rich, malty notes from the Guinness had him closing his eyes with that first bite, saying it transported him right back to Ireland.

Ingredients

• Guinness stout: Gives this cake its signature depth and enhances the chocolate flavor while keeping the texture incredibly moist
• Unsalted butter: Allows you to control the salt content while adding richness to both cake and frosting
• Unsweetened cocoa powder: Provides intense chocolate flavor without extra sweetness, look for Dutch-processed for a deeper color
• Sour cream: Adds tenderness and moisture while balancing the sweetness with a subtle tang
• Bailey's Irish Cream: Brings a smooth, whiskey-kissed vanilla flavor to the frosting that perfectly complements the chocolate cake
• All-purpose flour: Keeps the cake sturdy enough to layer but still tender, measure by spooning into cups and leveling
• Baking soda: Reacts with the acidic Guinness and sour cream to give the cake its perfect rise

Step-by-Step Instructions

Brew and Butter:

Pour the Guinness into a medium saucepan and add the butter, heating gently until the butter completely melts. The mixture should be warm but not boiling. Watch carefully as the Guinness can foam up quickly.

Create the Chocolate Base:

Remove the pan from heat and whisk in the cocoa powder and sugar until you have a smooth, glossy mixture. The warmth of the liquid helps dissolve both ingredients completely. Let this mixture cool for about 5 minutes so it won't cook the eggs.

Prepare the Wet Ingredients:

In a separate bowl, whisk together the sour cream, eggs, and vanilla until smooth and well combined. The sour cream might appear a little lumpy at first, but keep whisking until integrated. This mixture adds both richness and leavening to the cake.

Combine Mixtures:

Pour the sour cream mixture into the cooled chocolate mixture, whisking constantly. The mixture will lighten slightly in color and become more fluid. Make sure everything is thoroughly combined with no streaks of egg visible.

Add Dry Ingredients:

Sift the flour, baking soda, and salt directly over the wet ingredients. This removes any lumps and aerates the flour. Using a rubber spatula, fold everything together with gentle strokes until just combined. Overmixing will develop gluten and toughen the cake.

Bake to Perfection:

Divide the batter evenly between your prepared pans. The batter will be thinner than standard cake batter. Bake in the preheated oven, placing pans in the center rack for the most even heat distribution. The cakes are done when they spring back lightly when touched and the edges begin to pull away from the sides.

Frost with Patience:

Wait until the cakes are completely cool before applying frosting. Beat the butter until truly light and fluffy, about 3 full minutes. Add powdered sugar gradually to prevent a sugar cloud explosion, then drizzle in the Baileys slowly while continuing to beat. The frosting should be silky smooth and hold soft peaks.

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The magic of this recipe truly lies in the Guinness. Even family members who dislike beer have declared this their favorite chocolate cake. I remember watching my mother-in-law, a lifelong beer avoider, request a second slice at our last family gathering, completely unaware of the secret ingredient.

Perfect Storage

This cake maintains its moisture beautifully thanks to the Guinness and sour cream. Store it under a cake dome at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, but allow slices to come to room temperature before serving to experience the full flavor profile and soft texture. The cake also freezes exceptionally well unfrosted. Wrap individual layers tightly in plastic wrap followed by foil and freeze for up to 3 months.

Clever Substitutions

No Guinness on hand? Any dark stout will work, with chocolate stouts being particularly delicious. The Bailey's in the frosting can be substituted with Irish whiskey, coffee liqueur, or even strong brewed coffee mixed with a splash of vanilla for a non-alcoholic version. For dietary restrictions, dairy-free butter and coconut cream can replace the butter and sour cream, though the texture will be slightly different.

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Impressive Serving Ideas

Elevate this already special cake by adding a chocolate ganache drip over the Bailey's frosting for a dramatic presentation. Garnish with chocolate-covered espresso beans or cocoa-dusted chocolate curls for a professional finish. For the ultimate St. Patrick's Day dessert, serve with a small glass of Guinness or Bailey's on the side. The cake also pairs beautifully with fresh raspberries or a light dusting of gold edible glitter for celebrations.

Historical Connection

This modern cake has its roots in traditional Irish baking where Guinness has been used since the 18th century to enhance the flavor and keeping qualities of baked goods. The addition of stout to cake recipes became particularly popular during World War II when ingredients like eggs and butter were rationed. The beer provided both moisture and leavening. The pairing with Bailey's Irish Cream, which was first introduced in 1974, represents the perfect marriage of traditional and contemporary Irish flavors.

Frequently Asked Questions

→ Can I make this cake without alcohol?

Yes, you can substitute the Guinness with strong coffee or cola, and replace the Bailey's in the frosting with 2-3 tablespoons of heavy cream plus 1/2 teaspoon of coffee extract.

→ How long does this cake stay fresh?

When stored in an airtight container in the refrigerator, this cake will stay fresh for up to 4-5 days. Let it come to room temperature before serving for the best flavor and texture.

→ Can I make this cake in advance?

Yes! The cake layers can be baked 1-2 days ahead and wrapped tightly in plastic wrap until ready to frost. The frosting can also be made a day ahead and refrigerated, then brought to room temperature and re-whipped before using.

→ Does the alcohol cook out of the cake?

Most of the alcohol from the Guinness evaporates during baking, but there will still be traces remaining. The Bailey's in the frosting is not cooked, so the alcohol content remains. This cake is best reserved for adult consumption.

→ Can I freeze this cake?

Yes, you can freeze the unfrosted cake layers for up to 3 months. Wrap them individually in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before frosting. The completed frosted cake can be frozen for up to 1 month.

→ What can I garnish this cake with?

This cake looks beautiful garnished with chocolate shavings, a light dusting of cocoa powder, chocolate-covered espresso beans, or a drizzle of chocolate ganache.