Stout and Chocolate Cake

Uncategorized | March 15, 2016 | By

As it is St. Patrick’s Day soon, I decided to try out something I never tried before. Baking a chocolate cake using stout. In that particular case – Guinness. It is dark and rich, just like chocolate and it is a perfect combination. To add even more booze, I decided to use Baileys – an Irish cream liquor – in the frosting AND the whipped cream. 

It is a really heavy and rich cake, but it is also really moist. The whipped cream and the frosting are both smooth and light, it actually feels kind of fluffy but in the end it is really heavy. So yeah, it could feel like a little brick in your belly. But I think it was totally worth it!



Stout and Chocolate Cake
Moist and chocolate-y with a hint of booze!
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
  1. The Cake
  2. 250ml Guinness Beer
  3. 250g Butter
  4. 100g Unsweetened Cocoa Powder
  5. 200g Caster Sugar
  6. 200g Brown Sugar
  7. 150g Crème Fraîche or Sour Cream
  8. 2 Eggs
  9. 2 Teaspoons Vanilla Extract
  10. 250g Cream Plain Flour
  11. 2 Teaspoons Baking Soda
  12. 1/2 Teaspoon Baking Powder
  13. 1 Pinch of Salt
  14. The Frosting
  15. 450g Dark Chocolate
  16. 500ml Cream
  17. 30ml Golden Syrup
  18. 250g Salted Butter (soft and at room temparature)
  19. 250g Unsalted Butter (soft and at room temparature)
  20. 3 Tablespoons Baileys
  21. 1 Packet of Instant Coffee
  22. The Cream
  23. 250ml Cream
  24. 2 Tablespoons of Baileys
  1. Melt butter with the Guinness in a small pan using low to medium heat. As soon as the butter is melted, remove from stove and let it cool. Measure sugar and put it in a mixing bowl. Start your oven and pre-heat on 180°C.
  2. As soon as the butter is cooled out a bit, pour it over the sugar and add the pinch of salt as well as your vanilla extract. Mix them properly, the sugar starts to dissolve. Add the cocoa powder and continue mixing. Add your eggs one by one. Now put in your sour cream or crème fraîche.
  3. Mix the flour with the baking soda and baking powder and combine it with the liquid ingredients. Make sure there are no lumps in your batter.
  4. You can bake it in a 24 to 26cm springform on 180°C for about 25 to 30 minutes. Check with a tooth pick if the center is still liquid. Continue baking until the tooth pick comes out clean.
  5. As soon as the cake is out of the oven, let it cool completely before you slice it. You can now heat your cream with the golden syrup, the instant coffee powder and the Baileys. Warm it a bit up and use the time to chop up the chocolate. Place it into your mixing bowl.
  6. Allow the cream now to simmer for a bit, then have it boil for 2 minutes. Pour the liquid over your chocolate and wait for 5 minutes. After that mix the chocolate and the hot cream with a spoon until it is smooth and creamy and the chocolate is completely melted. Let it rest for now.
  7. In the meanwhile, start with your Baileys cream. Whip the cream until it is stiff (I recommend using something like Chantifix to help stiffen your whipped cream). Add the Baileys and mix it into your cream. Put it into the fridge so it stays cool and stable.
  8. Get back to your chocolate mixture. Add the butter now and cream it togther using a standmixer or a handheld one. The butter starts to disolve slowly and you should mix it until there are no lumps left. Put the bowl now in a freezer or the fridge. Let it cool. It takes longer with the fridge, so freezer might be the better option. Let it freeze for 10 minutes, then stir it strongly and freeze for another 5 minutes. Stir again. If the mix is getting thick and heavy, it is good enough to beat it in the mixer again until it is perfectly fluffy. You can now use it. If it still looks runny, freeze it again and repeat until it gets really thick.
  9. Slice the cake horizontally as soon as it is completely cooled - if it is still warm, it crumbles. Put a good amount of frosting onto the first cake layer and spread it to the edges. Put on the second layer and start covering the top and the sides with the frosting. Put it into the fridge for 15 to 20 minutes. Then check if there is more to cover. If it looks good to you, spread the Baileys cream over the cake.
  1. Use a 50% chocolate, i think it is the best one and it doesn't get as heavy as using 70% or more.
  2. Brush the cake with some additional Baileys, it keeps the cake moist.
  3. Dust the top with some cocoa powder.
Adapted from Nigella
Adapted from Nigella
La Petite Cerise


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