Guinness® chocolate cake with Baileys® icing

    1 hour 40 min

    This moist, dark chocolate cake is made with Guinness(R) and has Baileys(R) in the icing, making it a great dessert choice for Saint Patrick's Day.

    3 people made this

    Serves: 10 

    • 235ml Irish stout beer (such as Guinness(R))
    • 255g unsalted butter, sliced
    • 400g caster sugar
    • 30g cocoa powder
    • 155g soured cream
    • 2 eggs
    • 1 tablespoon vanilla extract
    • 165g plain flour, sifted
    • 1 1/2 teaspoons bicarbonate of soda
    • Icing
    • 115g butter, softened
    • 85g cream cheese, softened
    • 1 teaspoon vanilla extract
    • 250g icing sugar, sifted
    • 3 tablespoons Irish cream liqueur (such as Baileys(R)), or to taste

    Prep:20min  ›  Cook:50min  ›  Extra time:30min cooling  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas 4. Grease a 23cm springform cake tin.
    2. Pour beer into a large saucepan over medium-low heat. Add 255g sliced butter; heat until butter is melted, about 5 minutes. Whisk in caster sugar and cocoa powder until dissolved. Remove from heat.
    3. Mix soured cream, eggs and 1 tablespoon vanilla extract together in a bowl. Stir into beer mixture. Whisk flour and bicarbonate of soda into the beer mixture until mixture is smooth; pour into the greased cake tin.
    4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 45 to 60 minutes. Run a knife around the edge of the cake; cool to room temperature on a wire rack, about 30 minutes. Remove ring and transfer cake to a serving platter.
    5. Beat 115g butter and cream cheese together in a bowl. Add vanilla extract. Mix in icing sugar slowly until icing is smooth. Add liqueur 1 tablespoon at a time to thin the icing to a spreading consistency. Spread icing over cooled cake.

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    Reviews in English (1)


    Made for my son's birthday. It was so very delicious that it disappeared. My granddaughter liked it so much, that she is thinking of having it for her wedding cake.  -  06 Oct 2017  (Review from Allrecipes US | Canada)

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