Guinness Chocolate Cake with Irish Buttercream

Name: Guinness Chocolate Cake with Irish Buttercream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Irish
Ingredients: 1 cup Guinness beer; 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 2 large eggs; 1/2 cup unsalted butter, melted; 1/2 cup sour cream; 1 teaspoon vanilla extract; 1 cup heavy cream (for frosting); 1/2 cup powdered sugar (for frosting); 1 cup Irish cream liqueur (for frosting); 1/2 cup unsalted butter, softened (for frosting)

Indulge in the rich and decadent flavors of this Guinness Chocolate Cake with Irish Buttercream. Perfectly moist and flavorful, this cake boasts deep chocolate notes balanced beautifully with the unique, malty undertones of Guinness beer. As you slice into this luscious dessert, the aroma of baked cocoa fills the air, creating an inviting ambiance that makes it perfect for any occasion, whether it is St. Patrick’s Day celebrations, birthday parties, or simply a treat to share with family and friends. The smooth and creamy Irish buttercream frosting adds a delightful finish, making every bite a delightful experience.

Let’s dive into this exquisite recipe that is bound to impress your guests and become a favorite at your dessert table.

Ingredients

1 cup Guinness beer: This rich stout enhances the chocolate flavor, adding depth and moistness to the cake.
1 3/4 cups all-purpose flour: Provides structure to the cake, ensuring it rises perfectly.
3/4 cup unsweetened cocoa powder: Delivers a deep chocolate flavor that is essential for a decadent cake.
2 cups granulated sugar: Sweetens the cake, balancing the bitterness of the cocoa powder and stout.
1 1/2 teaspoons baking powder: Helps the cake rise for a light and fluffy texture.
1/2 teaspoon baking soda: Works in conjunction with the baking powder for optimal leavening.
1 teaspoon salt: Enhances flavor by offsetting the sweetness.
2 large eggs: Binds the ingredients together while adding richness.
1/2 cup unsalted butter, melted: Adds moisture and richness, contributing to a tender crumb.
1/2 cup sour cream: Ensures a moist texture while adding a slight tanginess.
1 teaspoon vanilla extract: Introduces warmth and complementary flavor to the cake.
1 cup heavy cream for frosting: Creates a rich and luscious frosting when whipped.
1/2 cup powdered sugar for frosting: Sweetens the frosting and helps stabilize it.
1 cup Irish cream liqueur for frosting: Adds a delightful Irish flavor to the frosting.
1/2 cup unsalted butter, softened for frosting: Adds creaminess and smoothness to the buttercream.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour a cake pan to prevent sticking.
In a large bowl, whisk together the Guinness beer and melted butter until well mixed. Stir in the granulated sugar, eggs, and sour cream until thoroughly combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the cake light.
Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool fully.
For the frosting, beat the softened butter in a bowl until creamy. Gradually add in the powdered sugar, mixing well. Then, incorporate the Irish cream and heavy cream until the frosting is smooth and fluffy.
Once the cake is completely cooled, generously frost the top and sides with the Irish buttercream. Slice and serve.

Recipe Details

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Calories: Approximately 320 per slice

Tips, Storage, & Variations

Tips: Ensure the butter is melted but not too hot when mixing with other ingredients to prevent cooking the eggs.
Storage: Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for a week. Frosted cakes can be stored in the refrigerator but may dry out sooner.
Freezing: To freeze, wrap unfrosted slices in plastic wrap and then in aluminum foil. They can be kept in the freezer for up to three months.
Variations: For a twist, try adding a teaspoon of espresso powder to enhance the chocolate flavor. You can also mix in chocolate chips into the batter for added texture.

FAQ Section

1. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Store it covered at room temperature, and frost it on the day you plan to serve it.

2. Can I use a different type of beer?
While Guinness is traditional, you can use another stout or dark beer for a unique flavor profile.

3. Is there a non-alcoholic version of this recipe?
You can substitute the Guinness with a non-alcoholic stout or a dark cola for a similar taste without the alcohol.

4. How should I store the leftover cake?
Store the cake in an airtight container at room temperature for up to three days or refrigerate it to extend freshness.

5. What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream, providing a similar texture and tanginess.

6. How can I make the frosting thicker?
If your frosting is too runny, gradually add more powdered sugar until you reach your desired consistency.

Guinness Chocolate Cake with Irish Buttercream

Print Recipe

Indulge in the rich and decadent flavors of this Guinness Chocolate Cake with Irish Buttercream, perfect for any celebration.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Irish
Diet: Vegetarian

Ingredients

Scale

1 cup Guinness beer
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1/2 cup unsalted butter, melted
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup heavy cream (for frosting)
1/2 cup powdered sugar (for frosting)
1 cup Irish cream liqueur (for frosting)
1/2 cup unsalted butter, softened (for frosting)

Instructions

Preheat your oven to 350°F (175°C) and grease and flour a cake pan.
In a large bowl, whisk together the Guinness beer and melted butter until well mixed. Stir in the granulated sugar, eggs, and sour cream until thoroughly combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
For the frosting, beat the softened butter until creamy. Gradually add in the powdered sugar, mixing well, then incorporate the Irish cream and heavy cream until smooth and fluffy.
Once the cake is completely cooled, frost the top and sides with the Irish buttercream. Slice and serve.