Dark Chocolate Guinness Cake with Bailey’s Cream Cheese Icing

So here is to another week, another class, another shift ended. I decided to make this cake because it included my favorite beer, Guinness, and my favorite coffee creamer, Bailey’s. And since I cannot bring either of these to work with me I decided to make them into a cake.

This cake was made in a single springform pan and baked for an hour. This made me nervous because I did not want it to burn. After taking it out of the oven I let it cool and then proceeded to finish the icing. This is a heavy and dense cake. I believe that using one pan kept it moist on the inside. I used my cake layer cutter (seen below) and sliced it in half, then filled and iced the top. It is my version of a drunk whoopee pie. Enjoy


Dark Chocolate Guinness Cake

Cake ingredients

1 cup Guinness beer
1 cup + 1 tbsp butter
2/3 cup cup cocoa powder
1 3/4 cups caster/superfine sugar
2/3 cup sour cream
2 eggs
1 tbsp vanilla extract
2 cups plain flour
2½ tsp bicarbonate of soda/baking soda

Baileys Cream Cheese Icing

4-5 cups sifted icing sugar/powdered sugar
1/2 cup butter at room temperature
8 oz cream cheese at room temperature
4-6 tbsps Baileys Irish Cream (to taste)


Dark Chocolate Guinness Cake
Preheat oven 350°F and butter (i used Pam) and line bottom of a 23cm (9″) springform tin.
Melt the butter into the Guinness in a saucepan over low heat.
Whisk in the cocoa and sugar and take the saucepan off the heat.
Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture.
Whisk in the flour and bicarb until combined.
Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.
Leave to cool completely in the tin as it is quite a damp cake and could collapse.

Baileys Cream Cheese Icing
Cream the butter and icing sugar together until well mixed.
Add the cream cheese in cubes slowly until incorporated.
Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.
Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of Guinness. If you are feeling particularly dexterous, slice the cake length-wise and fill the cake with the icing too (there will be definitely be enough icing).


(adapted from loveswah.com)

2 Comments Add yours

  1. Barb bedford says:

    Love it Cory! I myself, am baking pies as we speak, me and Mrs. Calendar. Sara Lee was invited but she couldn’t make it! Miss you buddy!


    1. Hahaha I love you Barb! I’m busy in the kitchen with Mrs Buttersworth and Mrs Dash is outside grilling us some chicken. 😉 miss you.


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