This two-layer sponge cake is heavily spiked with Irish stout and Irish cream. Stout is mixed into the chocolate cake mixture before being baked and the liqueur is mixed into the icing. A deliciously rich and flavoursome cake. You can also make this recipe as cupcakes.
If you'd like the Irish cream icing to be chocolate, simply add 30-50g of cocoa powder in place of some of the icing sugar.
Having only ever baked one cake in my life - a good 15 years ago - I used this recipe for my entry into none other than the Mens Chocolate Sponge Division of the Pembroke Show 2010. Not only did I win first prize against 8 other entrants, including my brother-in-law who came 3rd (get in there), I was left with virtually a whole bottle of Baileys to plough the wife with in order to etc... etc... On top of that the £4 prize money I creamed paid for over half of the non-alcoholic ingrediants!! As I don't have much experience in baking cakes, I can't really say whether or not this was an easy / hard recipe to follow! What I can say, however, is that I can read, I can follow instructions and I did win FIRST PRIZE!! - 16 Aug 2010
I made this recipe into cupcakes and it was great. I filled each cupcake with the Bailey's buttercream and topped each with the chocolate ganache. They were a big hit! - 03 Jun 2010 (Review from Allrecipes US | Canada)
Who'd ever guess that a recipe for chocolate cake that uses Guinness would turn out to be the best darned chocolate cake I've ever tasted?? Who says you can't teach an old dog new tricks? From here on, I'm going to keep a bottle of Guinness in the fridge, and I detest beer of any kind! This is now my go-to chocolate cake recipe. And that's no faint praise, coming from a pastry chef of many years! The stout really complements and rounds out the flavor of the chocolate, plus lends a lovely reddish hue. You never taste it, but it's there, lending its incomparable support to the star of the show (chocolate.) This cake is blow-your-socks-off good, incomparably moist with a very fine, tender crumb. I spiked the ganache with a Tb of Jameson's Irish Whiskey. I cut the centers out of each cupcake (mmmm...chocolate cake scraps to eat!) and filled the holes with the ganache, opting to use it as a filling rather than as a drizzle. I doubled the amount of Irish Cream in the frosting, as well. Served to ooohs, aaahs, moans, groans, swoons, and general paroxysms of pleasure. - 24 Feb 2012 (Review from Allrecipes US | Canada)