A chocolatey Guinness cake and ganache are layered together and covered with Baileys buttercream frosting in this luxurious Guinness Chocolate Layer Cake! The cake is super moist and fluffy and the flavors are to die for!
FOR THE GUINNESS CHOCOLATE CAKE LAYERS
• 2 cups (260g) all purpose flour
• 2 cups (414g) sugar
• 3/4 cup (85g) natural unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) milk
• 1 cup (240ml) vegetable oil
• 1 1/2 tsp vanilla
• 1 1/4 cups (300ml) Guinness, divided
FOR THE GUINNESS CHOCOLATE GANACHE
• 9 oz (1 1/2 cups) semi-sweet chocolate chips
• 4 tbsp (60ml) Guinness
• 2 tbsp (30ml) heavy whipping cream
FOR THE BAILEYS BUTTERCREAM FROSTING
• 2 1/2 cups (560g) unsalted butter
• 10 cups (1150g) powdered sugar
• 1/2 cup (120ml) Baileys Irish Cream
• Salt, to taste
• Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
• Add the flour, sugar, cocoa powder, baking soda and salt to a large bowl and whisk together.
• Add the eggs, milk, vegetable oil and vanilla extract to the dry ingredients and mix until well combined.
• Add one cup of Guinness and mix until well combined.
• Divide batter evenly between cakes pans and bake for 33-37 minutes, or until a toothpick comes out with a few crumbs.
• Remove cakes from oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely.
• To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
• Heat the Guinness and heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. Set aside to cool a bit.
• When the cakes have cooled, make the buttercream frosting. Add the butter to a large mixer bowl and beat until smooth.
• Add about half of the powdered sugar and beat until well combined and smooth.
• Add about half of the Baileys and beat until well combined and smooth.
• Add the remaining powdered sugar and beat until well combined and smooth.
• Add additional Baileys until it reaches the right flavor and consistency. Add salt to taste.
• To build the cake, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
• Place the first layer of cake on a serving plate or a cardboard cake round. Brush the cake with 2 tablespoons of Guinness.
• Spread about 1 cup of frosting on top of the cake layer, then pipe a dam around the outer edge, on top of the frosting.
• Fill the dam with 5-6 tablespoons of chocolate ganache and spread evenly on top of the frosting.
• Add the second layer of cake on top and brush with the remaining 2 tablespoons of Guinness.
• Add another layer of frosting and chocolate ganache, then top the cake with the final layer of cake.
• Frost the outside of the cake with the remaining frosting. Feel free to use my tutorial for frosting a smooth cake.
• Use the remaining chocolate ganache to drizzle around the outside of the cake. Feel free to use my tutorial for how to make a chocolate drip cake. Pipe swirls of frosting around the outer edge of the cake to finish it off.
• Store cake in an airtight container. It’s best if eaten within 4-5 days