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My husband and I not only met on St. We met at an Orphaned Kittens’ Peace Summit (We met at a bar, OK? But this sounds much less sleazy, so I’m going with it. Hi Mom!), and on that fateful night, I was wearing a leprechaun’s hat that I had stolen off a drunken leprechaun at the Orphaned Kittens’ Peace Summit the year before. Despite my pilfered chapeau, and my future husband’s shyness, he walked me to my car that first night and even laid a kiss on me. A kiss that almost made me wreck my car as I was busy trying to put my socks back on.
On our first date, which was the following Thursday, we went back to the Orphaned Kittens’ Peace Summit to watch UNC play Texas Tech in the Sweet Sixteen, as the NCAA tournament was going on at the time. When we walked into the Summit, the first person we saw was my worst nightmare. MY BROTHER. My loud, boisterous, love-you-to-death-but-you’ve-been-too-long-at-the-Peace-Summit BROTHER. Now, my future husband had attended the Texas Tech game the weekend before, and saw one of their players shatter the backboard with incredible intensity. Even though UNC was a number one seeded team, he felt strongly that they would be knocked off that night, which would be a HUGE upset. With conviction on his side and kittens in his heart, he bet my brother $20 that Texas Tech would win that night, and guess what… it happened. My future husband won the bet. And 17 years later, my brother STILL hasn’t paid up, the chump.
Nine years later, we stole away and married at the courthouse in Manhattan on St Patrick’s Day. After our ceremony (which was literally 45 seconds long… ah, romance), we attended the big parade in the city and then ate a fancy steak dinner. Six months later, back home in Baltimore, we had a huge party with all our friends and family, great food, a blues band, and an open bar. On that day, as my chump brother kept his wallet closed while giving a toast that made me cry louder than a bag of kittens on the side of the road, I thanked my lucky leprechaun for bringing me such an incredible man with whom to spend my life. And those kittens. I thanked the orphaned kittens, too.
For our anniversary, I love to make this cake as an ode to our official day of kitten love. The Guinness cuts the sweetness, giving this cake a depth of flavor that is just incredible. The Irish cream dark chocolate ganache? Well, that is my gift of Irish love to you. And I’m not even Irish.
Click here for the recipe for the Chocolate Stout Cake Dark Chocolate Irish Cream Ganache.
— Dawn Diffenderffer-Baker, The Spir.it
Guinness Chocolate Cake
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Easy Chocolate Guinness Cake is a moist chocolate cake made with Guinness stout, full of malty flavor, and topped with dark chocolate frosting.
A go-to Easy Chocolate Cake recipe is a must for when you need a tasty Dessert for any occasion. This sweet, boozy dessert is just as easy and delicious and perfect for St. Patrick’s Day!
GUINNESS CHOCOLATE CAKE
At the risk of sounding too stereotypical, is there a more perfect cake for St. Paddy’s Day then a boozy, malted Dark Chocolate Guinness Cake? We are usually testing recipes in our home kitchen, so we tend to stick to family friendly recipes (for sweets lovers of all ages) versus boozy desserts. This moist chocolate cake for adults is definitely an exception that is worth every bite.
This Malted Guinness Chocolate Cake with a delicious Dark Chocolate Frosting has all the best parts of a Guinness Stout without the beer flavor. The a pint of stout makes this a dark, black cake with hints of smoky, malty coffee flavor. The frosting is a dark chocolate ganache frosting that pairs perfectly with cocoa and coffee taste in this cake!
Malty, smoky Guinness stout brings out the rich chocolate flavor in this cake, similar to adding espresso or coffee. The malty flavor and sour cream makes this rich chocolate cake practically melt in your mouth. For extra rich chocolate cake taste, use a dark cocoa powder, like dutch process cocoa powder or black cocoa powder.
This tasty Malted Guinness Chocolate Cake is the perfect cake whenever you need a special but easy dessert. Instead of the Dark Chocolate Frosting, you can make simple non-alcoholic topping like Cream Cheese Frosting or Whipped Cream. Try a Salted Caramel Glaze (in the variations) and a scoop of Vanilla Ice Cream on a slice of warm cake for an out this world St. Patrick’s Day dessert.
Tips for Making Guinness Chocolate Cake
- For a non-alcoholic cake, you can swap the Guinness stout with 1 cup coffee or espresso. Add 1/2 cup malted milk powder to get that same malty flavor that Guinness gives.
- Use fresh ingredients, especially leavening ingredients like baking soda, when baking a cake so it doesn’t sink.
- This malted Guinness Chocolate Cake is a dense but moist cake. To keep it from being too dense, don’t over-mix the cake batter. Sift the dry ingredients before folding in and stir just until combined.
- Adding the cocoa powder to the hot Guinness mixture allows the cocoa powder to “bloom”. Blooming releases more rich chocolate flavor into the beer and balances out the bitterness of the stout.
MORE DELICIOUS CHOCOLATE CAKE RECIPES:
Triple Chocolate Bundt Cake
Easy Chocolate Cake
Chocolate Lava Cake
Flourless Chocolate Cake (4 ingredients!)
VARIATIONS ON GUINNESS CHOCOLATE CAKE
- Chocolate Chips: Fold in 1/2 cup chocolate chips like mint chocolate chips, dark chocolate chips, mini chocolate chips, or white chocolate chips to the cake batter. Sprinkle the top of the Bailey’s frosting with mini chocolate chips too!
- Salted Caramel Glaze Sauce: Instead of the Dark Chocolate Ganache, make a glaze by adding 1/3 cup heavy cream to Salted Caramel Sauce. You can also add up to 1/4 cup Bailey’s Irish Cream to the Salted Caramel Glaze.
- Cupcakes: Line a muffin tin with paper liners and fill each cup 2/3 full. Bake cupcakes for 18-22 minutes. Let cakes cool before dipping the top of each cupcake in the chocolate ganache frosting.
- Bundt Cake: Make a Guinness Chocolate Bundt Cake by baking in a 12-cup bundt pan or tube springform pan that has been well greased and dusted with cocoa powder. Bake for 55-60 minutes, or until a toothpick inserted comes out clean. Let cake cool for 30 minutes before inverting or removing from pan.
- Poke Cake: Easily turn this into a Guinness Chocolate Poke Cake. Use a straw or wooden dowel to poke holes 1-2 inches apart on the top of the cake. While the cake is still warm, pour glaze frosting over the cake so it soaks into the holes.
MORE BEAUTIFUL, TASTY CAKES FOR SPRING
Easy Chocolate Cake
Cherry Chocolate Cream Cheese Bundt Cake
Classic Carrot Cake
Red Velvet Cake
HOW TO STORE GUINNESS CHOCOLATE CAKE
- Serve: You can keep Guinness Chocolate Cake at room temperature for up to 3 days, covered and in a cool, dry place. Tent pan loosely with aluminum foil if it doesn’t have a lid.
- Store: Wrap pan tightly with plastic wrap or cover with lid, and refrigerate Guinness Chocolate Cake for up to 1 week. Enjoy cold cake or bring to room temperature to serve.
- Freeze: Once Chocolate Guinness Cake has cooled, transfer cake slices to an airtight container and freeze slices for up to 2 months. Thaw overnight in the refrigerator so cake doesn’t get soggy.
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Guinness Stew Recipes for Dinner
These stew recipes are a nice, simple dish but they also have a deep and rich flavor. These are the perfect comfort foods. Try them out for guests or just for yourself. You will not be disappointed.
- Bangers & Mash: A quick and easy meal but packed with flavors! : This chili is spiked with Guinness for a extra kick of flavor. : If you’re looking for a fam favorite dinner, look no further! The perfect comfort food! : This slow cooker pork is just simply amazing So good, the whole family will love! : The perfect sweetness to get you through the day
- Guinness and Irish Cheddar Mac & Cheese: Cream and cheesy with a crunchy garlicy breadcrumb topping : Packed full of tender beef and vegetables
- Guinness French Dip Sandwiches: Flavorful, slow cooked beef sandwich, what’s not to love! : The perfect St. Patrick’s Day dinner! : Perfect for a cold, snowy day! : Basic but totally delicious!
Chocolate Stout Cake
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack cool 10 minutes. Turn cakes out onto rack and cool completely.
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.
- Position a rack in the center of the oven and heat the oven to 350ºF. Butter a 10- or 12-cup bundt pan (or twelve 1-cup mini bundt pans) and then lightly coat with sifted cocoa powder. Tap out any excess cocoa.
- In a small saucepan over high heat, bring the stout and molasses to a simmer. Remove the pan from the heat and let stand while preparing the cake batter.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt. With a stand mixer (use the paddle attachment) or a hand mixer, cream the butter in a large bowl on medium speed until smooth, about 1 minute. Add the brown sugar and beat on medium speed until light and fluffy, about 3 minutes. Stop to scrape the sides of the bowl as needed. Beat in the eggs one at a time, stopping to scrape the bowl after each addition. With the mixer on low speed, alternate adding the flour and stout mixtures, beginning and ending with the flour. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 20 seconds. Stir in the chopped chocolate.
- Spoon the batter into the prepared pan (or pans), spreading it evenly with a rubber spatula. Run a knife through the batter to eliminate any air pockets. Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, 45 to 50 minutes (about 35 minutes for mini cakes). Set the pan on a rack to cool for 20 minutes. Invert the cake onto the rack and remove the pan. Let cool until just barely warm.
Make the glaze, if using:
- Bring the cream to a boil in a small saucepan over high heat. Remove the pan from the heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth. Let cool for 5 minutes.
- Drizzle the barely warm cake with glaze and then let cool to room temperature before serving.
Make Ahead Tips
Wrapped tightly in plastic, the cake keeps for up to a week, or you can freeze it for up to a month. If you’re making the cake ahead, wrap it while still barely warm without the glaze. If you plan to freeze the cake, don’t glaze it until you’re ready to serve it or give it away.
Add to List
- 1 cup Irish stout beer (such as Guinness®)
- 1 cup unsalted butter, sliced
- 2 cups white sugar
- ⅓ cup unsweetened cocoa powder
- ⅔ cup sour cream
- 2 eggs
- 1 tablespoon vanilla extract
- 1 ⅓ cups all-purpose flour, sifted
- 1 ½ teaspoons baking soda
- ½ cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar, sifted
- 3 tablespoons Irish cream liqueur, or to taste
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
Pour stout beer into a large saucepan over medium-low heat. Add 1 cup sliced butter heat until butter is melted, about 5 minutes. Whisk in white sugar and cocoa powder until dissolved. Remove from heat.
Mix sour cream, eggs, and 1 tablespoon vanilla extract together in a bowl. Stir into beer mixture. Whisk flour and baking soda into the beer mixture until batter is smooth pour into the greased pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Run a knife around the edge of the cake cool to room temperature on a wire rack, about 30 minutes. Remove ring and transfer cake to a serving platter.
Beat 1/2 cup butter and cream cheese together in a bowl. Add vanilla extract. Mix in confectioners' slowly until icing is smooth. Add Irish cream liqueur 1 tablespoon at a time to thin frosting to a spreading consistency. Spread frosting over cooled cake.
Guinness Stout Cake Recipe with Baileys Ganache, Mousse and Buttercream
St. Patrick’s Day in Savannah is a holiday with a capital H! Schools are off, banks close, businesses shutter until after THE PARADE. A half a million visitors descend on our fine city to celebrate with us. If you have never experienced Savannah on St. Patrick’s Day, well, it is a bucket list item for sure.
Yes, there is plenty of alcohol…we do offer “to go” cups in the Historic District after all. While I love a drink every now and again, I prefer to celebrate with cake….Chocolate Stout Cake made with Guinness and Baileys Mousse and oh yeah, Baileys Buttercream!
This dark, moist, chocolate cake always makes an appearance on our St. Patrick’s Day menu. For those who aren’t beer drinkers, don’t be deterred from giving this cake a try. The beer gives the cake a nice richness without the lingering taste. This recipe is from King Arthur Flour. I added the vanilla because, everything is better with vanilla.
I LOVE Baileys so why not dress our chocolate stout cake up with ganache, mousse and buttercream all flavored with Baileys! Not a fan of chocolate, the Baileys fillings and frostings will pair beautifully with vanilla cake, too. Erin go Bragh!
Get all the recipes below…
Chocolate Stout Cake Ingredients Chocolate Stout Cake! YUM! Print
Guinness Chocolate Stout Cake
You guys, this cake. It’s one of the most delicious cakes I have ever eaten. Here’s the real kicker: I don’t like beer. For some reason though, I’ve always wanted to try a stout cake because they are some of the richest and fudgiest cakes out there. And this cake is no exception! Since I’m not a huge fan of dark or stout beer, I totally expected not to like this cake and was planning on depending on friends and family to be my taste-testers for this one. But to my surprise, I could not put the fork down! So, if you’re like me and don’t like those types of beer, don’t shy away from it.
The Guinness flavor is subtle but you can definitely taste it. This cake has such a unique flavor! The beer deepens the chocolate flavor in the cake so much and makes it super fudgy. It’s such a fun recipe to make for St. Patrick’s Day or for the beer loving person in your life (or non!). I always enjoy the foods and desserts that come along with St. Patrick’s Day, so I always try to make things that coincide with it like my Irish soda bread and we usually have corned beef and cabbage for dinner.
You need to try this cake at least once! It is so unique and insanely delicious. If you aren’t a fan of beer, you can substitute half (or all) of it for coffee or water. Coffee is the best alternative as it would deepen the chocolate flavor.
Frosting For Guinness Cake
Honestly, you could leave this cake as is and top with just a dusting of powdered sugar. But if you love frosting as much as I do then you are going to want to make the chocolate frosting!
For the buttercream, I combine softened butter, powdered sugar, cocoa powder, and yes, more Guinness beer. You could omit the beer or use just enough to lend a hint of flavor. It will really be up to you and your tastes. After spreading the buttercream over the cake, I topped the cake with toffee bits.