chocolate guinness cake

This Guinness and Baileys Cheesecake Cake has two layers of homemade chocolate Guinness cake with a Baileys cheesecake center and frosted with a Baileys cream cheese whipped cream.

Guinness and Baileys Cheesecake Cake

all-purpose flour

sugar

cocoa powder

baking soda

baking powder

Guinness beer (room temperature)

vegetable oil

eggs

vanilla extract

sour cream

cream cheese (room temperature)

Baileys Irish Cream (original)

heavy whipping cream

Preheat oven to 325 degrees. Cut a parchment circle to fit in the bottom of a 9-inch springform pan. Lightly spray the bottom of the pan with nonstick baking spray and lay the parchment circle on top of the spray. This will help keep the parchment paper in place. Generously spray the sides of the pan with nonstick baking spray.

In a large bowl, add in the cream cheese. Beat with a hand mixer on medium until creamy.

Add in the granulated sugar and flour. Beat until the sugar and flour is incorporated into the cream cheese.

Add in the eggs one at a time and beat until it's combined. Scrape down the sides and bottom of the bowl before adding the next egg.

Add in the vanilla extract and Baileys and beat until combined.

Pour the cheesecake batter into the prepared springform pan.

Place into the oven and bake for 1 hour. To test the cheesecake, jiggle the pan. The sides shouldn't move and the center should jiggle slightly as jello would.

Remove from the oven and let cool to room temperature. Place into the oven and chill overnight.

Cheesecake

Preheat oven to 350 degrees. Cut two parchment circles to fit in the bottoms of two 9-inch round pans. Lightly spray the bottom of the pan with nonstick baking spray and lay the parchment circle on top of the spray. This will help keep the parchment paper in place. Generously spray the sides of the pan with nonstick baking spray.

In a large bowl, add in the flour, sugar, cocoa powder, baking soda, and baking powder. Whisk to combine the ingredients thoroughly.

In a separate large mixing bowl, add in the vegetable oil, eggs, vanilla extract, and sour cream. Whisk until it comes together and is smooth.

Continue to whisk while slowly adding in the bottle of beer.

Add the dry ingredients into the wet ingredients and whisk until the batter is smooth.  Scrape the sides of the bowl and whisk in any remaining bits.

Divide the batter equally into the two prepared round pans.

Wrap the pans in even-bake strips to help the cakes to bake flat.

Place into the prepared oven and let bake for 40 to 45 minutes or until done. Place a toothpick into the center of the cakes and if the toothpick comes out with moist crumbs or clean, the cakes are done.

Let cool completely.

Cake

In a large mixing bowl, add in the cream cheese. Beat with a hand mixer until smooth and creamy.

Add in 1/2 cup of heavy whipping cream and beat until the heavy cream is worked into the cream cheese. It doesn't need to be whipped.

Add in another 1/2 cup of heavy whipping cream and beat until the heavy cream is worked into the frosting.

Add in 1 cup of heavy whipping cream and continue to beat until incorporated.

Repeat adding 1 cup of heavy whipping cream and beating until the remaining 2 cups of heavy cream are worked into the frosting.

Add in the powdered sugar and Baileys. Beat until the cream cheese whipped cream comes up to stiff peaks.

Frosting

Level the two layers of cake.

Add a small amount of frosting to the center of the cake plate and thinly spread out.

Add the cake to the center of the cake plate.

Add about 1 cup of frosting to the top of the cake. Evenly spread it out with an offset spatula.

Add the cheesecake layer to the top. Trim the cheesecake if it sticks out farther than the cake. Use a butter knife to smooth the sides after it&#039;s trimmed.

Add about 1 cup of frosting to the top of the cheesecake and evenly spread it out.

Add the final layer of cake.

Add about 2 to 3 cups of frosting to the top of the cake and begin spreading it out over the top and down the sides of the cake. Add more frosting to the sides as needed.

Clean off the cake plate and add sprinkles to the side of the cake. I like to do this while sitting the cake plate in a large jelly roll pan so the jelly roll pan can catch the sprinkles as they fall.

Add the remaining frosting to a piping bag fitted with the Wilton 1M tip. Pipe swirls on top of the cake and add additional sprinkles to the swirls.

Assemble

Are you ready for a chocolate cake with an incredible depth of flavor? My new Chocolate Guinness Cake Recipe is just that — and more.

Chocolate Guinness Cake Recipe

(5 ounces 142 grams) butter, (melted)

⅓ cups (8 ounces 225 grams) dark brown sugar

(8floz/240 milliliters) Guinness stout

(6 ounces 170 grams) sour cream

eggs ((at room temperature))

(10 ounces 284 grams) all-purpose flour

salt

½ cup (4 ounces 115 grams) butter

(4 ounces 115 grams) bittersweet chocolate, (finely chopped)

honey or golden syrup

Preheat the oven to 350°F (180°C). Butter and line with parchment a 9-inch (23cm) springform pan. Set aside.

In a large bowl whisk together the melted butter, cocoa powder, granulated sugar, brown sugar and the Guinness.

Whisk in the sour cream, and then the eggs and vanilla extract until fully combined.

In a separate bowl, combine the flour, baking soda, and salt. Whisk the flour mixture into the chocolate mixture until evenly mixed.

Pour the batter into the prepared pan and bake for 45-60 minutes, until a skewer inserted in the middle comes out clean. Let the cake cool completely in the pan.

While the cake is cooling, prepare the butter glaze: combine the butter, chocolate, and honey in a microwave-safe bowl or in a small saucepan and heat gently until the butter and chocolate melt. Stir together and let cool until thickened but still pourable.

Once the cake has cooled, transfer the cake to a serving plate and pour the glaze on the cake. Let the glaze set for an hour or two before serving if you wish.

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze in an airtight container for up to 2 months.

https://www.youtube.com/watch?v=UIGlz0u2l6Q

My incredible Chocolate Guinness Cake recipe has all the chocolate and Irish flavor your special occasion deserves — and in honor of St. Patrick's Day, learn some Irish slang, too! Written Recipe: https://bit.ly/ChocGuinnessCake

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https://youtu.be/KLmH7o6xK70

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WHAT YOU GET IN THIS RECIPE: A gorgeous and decadent chocolate cake made with Guinness and 100% Irish.
 
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ABOUT GEMMA
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Recipe: https://bit.ly/ChocGuinnessCake

#Guinness #ChocolateCake #biggerbolderbaking

Make Chocolate Guinness Cake (And Learn Some Irish Slang!)

Celebrate St. Patrick's Day with a plate of this Chocolate Guinness Cake from Delish.com. This fudgey chocolate cake with guinness beer has the best cream cheese frosting.

Chocolate Guinness Cake

Cooking spray,

c. Guinness stout,

tbsp. butter

c. unsweetened cocoa powder,

c. sugar

c. packed light brown sugar

pure vanilla extract

c. all-purpose flour

kosher salt

(8-oz.) block cream cheese,

butter,

Preheat oven to 350º. Grease a 9" springform pan with cooking spray and dust with cocoa powder. In a large bowl, whisk to combine Guinness, melted butter, cocoa powder, and sugars. Add sour cream, eggs, and vanilla to bowl and whisk until no lumps remain.&nbsp;

In a medium bowl, whisk together flour, baking soda, and salt. Add to Guinness mixture and whisk until smooth. Pour into prepared pan and bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool completely before removing pan.

Meanwhile, make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and beat until light and fluffy. Add vanilla and salt and mix until combined. Frost top of cake before serving.

https://streaming.hearstdigitalstudios.com/296cef02-abd2-4aab-a129-bce63ab3a0ee/video_rover_16x9_1080p_hd_1551459490_45301.mp4

Chocolate lovers will appreciate this fudgy Guinness Cake. And trust us, you don't even need to like beer to appreciate this dessert.

This Chocolate Guinness Cake Has The Dreamiest Cream Cheese Frosting

Decadent Chocolate Stout Cake is a dark chocolate cake spiked with chocolate stout beer. This homemade chocolate cake is rich, moist and easy to make!

Decadant Chocolate Stout Cake

tablespoon pure vanilla extract (15 ml)

cup sour cream (177 ml)

all-purpose flour (280 grams)

½ cup cocoa powder (55 g)

tablespoon espresso powder (5 grams) (optional)

baking powder (5 g)

teaspoon baking soda (4 g)

teaspoon salt (5 g)

Chocolate Stout

(4 sticks) unsalted butter, softened

Hershey’s Special dark chocolate cocoa powder, sifted

chocolate stout

Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.

In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.

Next mix in the sour cream and beat until well combined.

In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the Guinness and mix just until the flour starts to incorporate.

Finally, add the remaining dry ingredients, mixing on low speed while pouring in the remaining Guinness and beating until all of the ingredients are well combined.

Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.

Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.

Cut the butter into pieces, about 1 tablespoon in size. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the cocoa powder into the butter until well mixed.

Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract, heavy cream and stout. Add pinch of salt as needed. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar.

Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1 tablespoon at a time.

For the cake: 

Level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.

Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.

Proceed to add your crumb coat by adding a cup of frosting to the top of the cake and gently spread out to the edges and down the sides. Using an offset spatula or icing smoother, the wipe away excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it. Refrigerate the cake for 15-20 minutes to allow the crumb coat the harden.

First, add about ½ cup of frosting to the top of the cake and create a nice, smooth top. Use your Viva paper towel and fondant smoother to create a flat even surface.

Put remaining frosting in a 18-inch piping bag fitted with a Wilton #789 icing tip. Pipe the outside edge of the cake working from the bottom to the top. Use your icing smoother or large offset spatula to smooth edges and remove excess frosting.

To pipe the rosettes on top, use a large piping bag fitted with a large open star tip, fill the piping bag with the remaining frosting and pipe the boarder of the cake. You can add a decorative boarder around the bottom edge. I used a tip #21 star tip.

To assemble this cake:

This cake is sooooo good.  I used a chocolate milk stout because why not?  You don't taste it in the cake but it adds a depth of flavor that is missing from straight up chocolate cakes.  The frosting was a dream to work with. Thanks for the great recipe!

Chocolate Guinness Cake with Baileys Buttercream Frosting is incredibly moist, fluffy, and fudgy! This is the cake you need for your St. Patrick&#039;s Day celebrations!

Chocolate Guinness Cake with Baileys Buttercream Frosting

(390 grams) all-purpose flour

(465 grams) granulated sugar

espresso powder (optional)

fine sea salt

(83 grams) cocoa powder

(317 grams) Guinness

(120 grams) sour cream

(224 grams) buttermilk

(162 grams) vegetable oil

(454 grams) unsalted butter (softened to room temperature)

(700-840 grams) confectioner's sugar (sifted)

(80 grams) Bailey's Irish Cream (room temperature)

Preheat the oven to 350f and set the rack to the middle level. Line a 9x13 inch cake pan with parchment paper.

In a large bowl add the flour, cocoa powder, sugar, baking soda, baking powder, espresso powder (if using) and salt, and whisk until combined.

In a separate large bowl add the Guinness, sour cream, buttermilk, eggs, vegetable oil, and vanilla extract and whisk until combined.

Add the wet ingredients to the dry ingredients and use a hand mixer to beat on low for 1 minute. Alternatively, you can use a stand mixer fitted with a paddle attachment.

Pour the batter into the prepared cake pan and bake for 50 - 55 minutes or until a toothpick inserted in the middle comes out clean.

Allow the cake to cool for 10 minutes, then turn it over and place on a wire rack.  Remove the parchment paper and allow the cake to fully cool before frosting with the Irish Cream frosting.

For the Guinness Cake

In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter on medium speed for about 2 minutes or until creamy.

Add 6 cups of confectioner&#39;s sugar, the salt, and the Irish cream and beat on low for 30 seconds then increase the speed to medium to medium-high and beat for an additional 2 minutes.

Check the consistency of the frosting and if it&#39;s too thin, add the remaining cup of sugar a little at a time until the desired consistency is reached. If you find the frosting is too thick, you can add about a tablespoon of Irish cream at a time to thin it out.

Scoop the frosting onto the top of the cooled cake and use an offset spatula to distribute evenly.  Slice, serve, and enjoy!

For the Irish Cream Frosting

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