Step 1

Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).

Step 2

Add the flour, sugar, cocoa powder, baking soda and salt to a large bowl and whisk together.

Step 3

Add the eggs, milk, vegetable oil and vanilla extract to the dry ingredients and mix until well combined.

Step 4

Add one cup of Guinness and mix until well combined.

Step 5

Divide batter evenly between cakes pans and bake for 33-37 minutes, or until a toothpick comes out with a few crumbs.

Step 6

Remove cakes from oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely.

Step 7

To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).

Step 8

Heat the Guinness and heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. Set aside to cool a bit.

Step 9

When the cakes have cooled, make the buttercream frosting. Add the butter to a large mixer bowl and beat until smooth.

Step 10

Add about half of the powdered sugar and beat until well combined and smooth.

Step 11

Add about half of the Baileys and beat until well combined and smooth.

Step 12

Add the remaining powdered sugar and beat until well combined and smooth.

Step 13

Add additional Baileys until it reaches the right flavor and consistency. Add salt to taste.

Step 14

To build the cake, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.

Step 15

Place the first layer of cake on a serving plate or a cardboard cake round. Brush the cake with 2 tablespoons of Guinness.

Step 16

Spread about 1 cup of frosting on top of the cake layer, then pipe a dam around the outer edge, on top of the frosting.

Step 17

Fill the dam with 5-6 tablespoons of chocolate ganache and spread evenly on top of the frosting.

Step 18

Add the second layer of cake on top and brush with the remaining 2 tablespoons of Guinness.

Step 19

Add another layer of frosting and chocolate ganache, then top the cake with the final layer of cake.

Step 20

Frost the outside of the cake with the remaining frosting. Feel free to use my tutorial for frosting a smooth cake.

Step 21

Use the remaining chocolate ganache to drizzle around the outside of the cake. Feel free to use my tutorial for how to make a chocolate drip cake. Pipe swirls of frosting around the outer edge of the cake to finish it off.

Step 22

Store cake in an airtight container. It’s best if eaten within 4-5 days.