Guinness Chocolate Cake with Irish Cream Frosting
Total Time
1 hr 20 mins
Prep Time
45 mins
Cook Time
35 mins
Rating
4.73 out of 5 stars
(48)
Ingredients
12 servings
- 1½ cups (345 ml) Guinness stout
- 1½ cups (340.5 g) unsalted butter
- 1 cup (86 g) Dutch-process cocoa powder
- 3 cups (375 g) all-purpose flour
- 3 cups (600 g) granulated sugar
- 2¼ teaspoons baking powder
- 1 teaspoon salt
- 3 eggs
- ⅔ cup (153.33 ml) sour cream
- 2 cups (453.59 g) unsalted butter, at room temperature
- 6 cups (720 g) powdered sugar, sifted
- ¼ cup (113.5 g) + 2 tablespoons Baileys Irish cream
- Pinch (7 tablespoons) salt
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Preparation
Chef’s notes
To eliminate the alcohol, replace the Guinness with coffee. If you can't use coffee either, then use water.
If you do not have Dutch-Process Cocoa Powder, it can be purchased on Amazon or at your local Costco (they sell Rodelle's brand).
You can substitute plain Greek yogurt or buttermilk for the sour cream.
To eliminate alcohol in the frosting, you can substitute heavy cream. You can also use other frostings like Cream Cheese Frosting, Vanilla Buttercream Frosting, or The Best Chocolate Frosting.
Keep this cake stored in an airtight container at cool room temperature or in the refrigerator for 4 days.
The cake layers can be baked, cooled, wrapped in plastic wrap, and placed into a freezer zip-top resealable bag, and frozen for up to 3 months before thawing in the refrigerator overnight and proceeding with the frosting. You can wrap the entire cake in plastic wrap, then in aluminum foil, and freeze for up to 1 month. Thaw in the refrigerator before serving.
For the best taste, you can make the cake up to 2 days in advance and keep it in an airtight container in a cool place. Or freeze the layers and thaw overnight in the refrigerator. Frost before serving.
Cake recipe adapted from King Arthur Flour.