Guinness Rich Chocolate Cake (Printable Version)
Decadent chocolate cake with Guinness and Baileys frosting, moist and rich with a hint of espresso.
# Ingredients Required:
→ Cake batter
01 -
200 g granulated sugar
02 -
220 g light brown sugar, packed
03 -
250 g all-purpose flour
04 -
85 g unsweetened cocoa powder
05 -
2 teaspoons espresso powder
06 -
1 teaspoon baking soda
07 -
1/2 teaspoon baking powder
08 -
1/2 teaspoon salt
09 -
5 large eggs, room temperature
10 -
240 ml full-fat sour cream, room temperature
11 -
237 ml Guinness beer (do not substitute)
12 -
180 ml vegetable oil
13 -
120 ml whole milk
14 -
2 teaspoons vanilla extract
→ Frosting
15 -
227 g unsalted butter, room temperature
16 -
310 g confectioners’ sugar, sifted
17 -
45 ml Baileys Irish cream liqueur
18 -
15 ml whole milk, room temperature
19 -
1 teaspoon vanilla extract
20 -
1/4 teaspoon salt
21 -
113 g high-quality white chocolate, melted and slightly cooled
→ Optional whiskey salted caramel
22 -
200 g granulated sugar
23 -
120 ml water
24 -
113 g unsalted butter, cold, cubed
25 -
180 ml heavy whipping cream
26 -
2 tablespoons Irish whiskey
27 -
2 teaspoons vanilla extract
28 -
1/4 teaspoon salt
# Guide to Cooking:
01 -
Preheat the oven to 163°C. In a large bowl, whisk together granulated sugar, brown sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt.
02 -
In a separate bowl, whisk eggs, sour cream, Guinness, milk, vegetable oil, and vanilla extract until smooth and homogenized.
03 -
Gently fold wet ingredients into the dry until just combined, avoiding overmixing to maintain cake tenderness.
04 -
Grease a 10-cup Bundt pan thoroughly. Pour batter evenly into the pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean.
05 -
Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack and cool completely before frosting.
06 -
Beat butter until smooth and creamy. Gradually add sifted confectioners’ sugar. Mix in Baileys, milk, vanilla extract, and salt until the mixture is smooth. Incorporate melted white chocolate and beat until fluffy.
07 -
Spread the frosting evenly over the cooled cake. Optionally, drizzle with prepared whiskey salted caramel for enhanced flavor.
08 -
Combine sugar and water in a saucepan. Cook over medium heat without stirring until amber caramel forms. Remove from heat, add cold butter cubes, stirring until melted. Slowly whisk in heavy cream, then add Irish whiskey, vanilla extract, and salt. Allow to cool slightly before drizzling over cake.
# Extra Suggestions:
01 -
Use room temperature ingredients for better integration and texture.
02 -
Do not substitute Guinness beer to maintain authentic flavor.