I made this Chocolate Guinness Cake for the first time on St. Patrick's Day. It was so yummy that it I knew I would be making it again and again. I've now made it countless times! This Chocolate Guinness Cake has the perfect light and moist chocolate sponge, and the Baileys buttercream is to die for! I could swim in a vat of the stuff! This would go in my top five favourite cakes of all time without a doubt, and I always want it as my birthday cake every year without fail. Best of all, it's so easy to make and decorate. I've made a stencil with the harp logo to decorate the cake, but of course you don't have to do this, that's just me being extra!
How to make Chocolate Guinness Cake...
In a mixing bowl I whisked the dark brown sugar and vegetable oil together. Then I whisked in the eggs, and the Guinness.
In a separate bowl I measured out the self raising flour, cocoa powder, baking powder and bicarbonate of soda, and salt. I added it to the mixture bit by bit and whisked in. Finally I mixed in the melted dark choolate.
I poured the mixture into a lined and greased deep 8" cake tin. It baked for 40 minutes.
To make the Baileys buttercream I mixed together the butter, icing sugar and Baileys irish cream. Try not to eat it all before you put it on the cake!
To make my stencil decoration I traced an image of the harp logo from my laptop onto paper, stuck it onto a piece of card, then used a craft knife to cut it out. I held the cardboard over the cake and sprinkled cocoa powder over it. I recommend using a circular piece of cardboard that is bigger than the cake as I often sprinkle over the sides of the stencil by accident - sadly I didn't have the foresight to make it circular!
I love this Chocolate Guinness Cake so much! It just has everything I want from a cake. My friends and family love it too, it is my most requested cake and everyone gets so excited when I make it, including me!
Recommended equipment & ingredients*
|8" cake tins||Mixing bowls||Cooling rack|
|Kitchen scales||Baileys Irish Cream||Round cake tin liners|
|Electric hand mixer|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Baileys recipes...
|Chocolate Roulade with Baileys Cream||Baileys Cheesecake Chocolate Brownies||Baileys Cheesecake (No Bake)|
|Baileys Chocolate Traybake||Baileys Creme Caramel||Baileys Chocolate Cupcakes|
More recipes using Guinness...
|Guinness Chocolate Brownies||Gingerbread Bonfire Cake with Salted Caramel Sauce|
Chocolate Guinness Cake with Baileys Buttercream
For the sponge
- 75 g Dark chocolate melted
- 150 g Dark brown sugar
- 85 g Vegetable oil
- 2 Eggs medium
- 150 ml Guinness
- 200 g Self raising flour
- 25 g Cocoa powder
- ¼ tsp Baking powder
- ½ tsp Bicarbonate of soda
- ¼ tsp Salt
For the buttercream
- 65 g Butter
- 170 g Icing sugar
- 2-3 tbsp Baileys
For decoration (optional)
- 1 tbsp Cocoa powder
- Pre-heat your oven to 150C Fan/160C/325F/Gas Mark 3, grease and line a deep 8" tin (make sure the sides of the tin are at least 2" tall)
- Melt the chocolate first. Place in a microwave safe bowl and heat for 30 seconds, stir, then heat in 10 second intervals, stirring between each one. Once fully melted, set aside to cool.
- In a mixing bowl, whisk together the vegetable oil and dark brown sugar
- Add the eggs and whisk in
- Add the Guinness bit by bit, mixing well after each addition
- Measure the self raising flour, cocoa powder, baking powder, salt and bicarbonate of soda out in a separate bowl and add into the mix bit by bit, mixing well after each addition
- Finally, stir in the dark chocolate
- Pour the mixture into the tin and bake for 40 minutes or until a skewer inserted in the centre comes out clean
- Leave it to cool fully on a wire rack
- To make the Baileys buttercream mix together the butter and the icing sugar. When it starts to come together, add the Baileys and mix until smooth. If the buttercream is too stiff then you can add some more Baileys to it!
- Smooth the buttercream on top of the cake using a palette knife and decorate as you wish
- Store leftovers in an airtight container in a cool place and eat within 3 days
NB. This post is NOT sponsored by Guinness or Baileys - I just love baking with them!
If you like this, check out more of my Cake recipes!
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