Name: Chocolate Stout Layer Cake with Bailey’s Irish Cream Buttercream and Ganache Drip Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 cups granulated sugar; 1 cup Dutch dark cocoa powder; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 teaspoon espresso powder; 4 large eggs; 1 cup vegetable oil; 1 cup Guinness stout beer, dark; 1 cup buttermilk; 2 teaspoons vanilla extract; 1 cup roughly crushed pretzels; 2 cups (4 sticks) butter, softened to room temperature; 6 cups powdered sugar; 1 teaspoon vanilla extract; 1/4 cup Bailey’s Irish Cream; 1 cup semi-sweet chocolate chips; 1/2 cup heavy whipping cream; 1 teaspoon vanilla extract

Introduction

This Chocolate Stout Layer Cake is a rich, moist dessert combining the deep flavors of dark cocoa and Guinness stout beer. Topped with a smooth Bailey’s Irish Cream buttercream and a luscious chocolate ganache drip, it’s perfect for celebrations or any time you want an impressive homemade treat.

The image shows a tall three-layer chocolate cake with thick white frosting between each layer and all around the outside. The cake has dark chocolate glaze dripping down from the top edge. On top, there are creamy white frosting swirls and some small pretzels placed as decoration. One slice is cut from the cake to reveal the dark, moist chocolate inside the white frosting layers. The cake stands on a white marble cake stand with a wooden base. A white plate holds the slice with a silver fork next to it, and some pretzels are scattered on the white marble surface around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour

2 cups granulated sugar

1 cup Dutch dark cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon espresso powder

4 large eggs

1 cup vegetable oil

1 cup Guinness stout beer, dark

1 cup buttermilk

2 teaspoons vanilla extract

1 cup roughly crushed pretzels

2 cups (4 sticks) butter, softened to room temperature

6 cups powdered sugar

1 teaspoon vanilla extract (for buttercream)

1/4 cup Bailey’s Irish Cream

1 cup semi-sweet chocolate chips

1/2 cup heavy whipping cream

1 teaspoon vanilla extract (for ganache)

Instructions

Step 1: Preheat the oven to 350°F. Line three 8×2-inch cake pans with parchment paper and coat the pans with baking spray.

Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.

Step 3: Add eggs, vegetable oil, stout beer, buttermilk, and vanilla extract to the dry ingredients. Stir until fully combined.

Step 4: Divide the batter evenly among the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Let cakes cool in the pans for 15-20 minutes, then invert onto wire racks to cool completely. Wrap and refrigerate or freeze if making ahead.

Step 6: For the buttercream, beat softened butter with a mixer on medium speed until light and fluffy, about 5-6 minutes.

Step 7: Lower mixer speed and gradually add powdered sugar, one cup at a time. Increase speed to medium and mix in vanilla extract and Bailey’s Irish Cream until smooth and fluffy, about 6-7 minutes.

Step 8: To make the ganache, set a heatproof bowl over a saucepan of simmering water (double boiler). Melt chocolate chips while stirring.

Step 9: Remove from heat, then stir in heavy cream and vanilla extract until fully combined. Set aside to cool slightly.

Step 10: Level the cakes if needed. Spread buttercream between layers, then crumb coat the top and sides. Chill the cake for at least 30 minutes.

Step 11: Apply remaining buttercream evenly to the outside of the cake. For the ganache drip, use a squeeze bottle to gently drip ganache around the edges, then fill the center with remaining ganache.

Step 12: Decorate the top with crushed pretzels and refrigerate the cake to set the ganache for an additional 15 minutes before serving.

Tips & Variations

Use whole milk instead of buttermilk with a splash of vinegar or lemon juice if buttermilk is unavailable.

For a nutty variation, add finely chopped toasted walnuts to the batter or as decoration on top.

Allow the ganache to cool slightly before applying for better drip control.

Replace Bailey’s Irish Cream with any Irish cream liqueur or omit for a non-alcoholic version.

FAQs

Can I use a different type of beer?

Yes, you can substitute Guinness with another dark stout or a rich porter for similar depth of flavor. Avoid light beers as they won’t provide the same richness.

How do I know when the cake layers are done?

Insert a toothpick into the center of the cakes; if it comes out clean or with just a few crumbs, the cakes are ready. Avoid overbaking to keep the cake moist.