Description
This decadent Chocolate Stout Layer Cake combines rich dark cocoa with the deep, robust flavor of Guinness stout beer, enhanced by a touch of espresso powder. Layers of moist cake are paired with a luscious Bailey’s Irish Cream buttercream frosting and a smooth chocolate ganache drip, crowned with a crunchy topping of crushed pretzels for a delightful texture contrast.
Ingredients
Scale
Cake
- 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
Topping
- 1 cup roughly crushed pretzels
Bailey’s Irish Buttercream
- 2 cups (4 sticks) butter, softened to room temperature
- 6 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup Bailey’s Irish Cream
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F. Line three 8×2-inch cake pans with parchment paper and coat the pans with baking spray to ensure cakes don’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, Dutch dark cocoa powder, baking powder, baking soda, kosher salt, and espresso powder until fully combined.
- Incorporate Wet Ingredients: Add the eggs, vegetable oil, Guinness stout beer, buttermilk, and vanilla extract to the dry ingredients. Stir well until the batter is smooth and evenly mixed.
- Bake the Cakes: Evenly pour the batter into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow cakes to cool in their pans for 15-20 minutes. Then invert cakes onto a wire rack to cool completely. For make-ahead, wrap cakes tightly in plastic wrap and refrigerate or freeze.
- Prepare Bailey’s Irish Buttercream: Using a stand mixer fitted with a paddle or a handheld mixer, beat softened butter on medium speed for 5-6 minutes until light and fluffy. Lower speed and gradually add powdered sugar one cup at a time. Increase speed back to medium and beat in vanilla extract and Bailey’s Irish Cream until well combined and fluffy, about 6-7 minutes.
- Make Chocolate Ganache: Set up a double boiler by filling a small saucepan with about one cup of water, bringing it to medium heat. Place a heatproof bowl on top, ensuring water does not touch the bottom of the bowl. Add chocolate chips and stir until melted. Stir in heavy cream and vanilla extract until smooth. Remove from heat.
- Assemble the Cake: If layers are uneven, level them with a knife. Spread a layer of frosting between each cake layer. Apply a crumb coat of frosting to the top and sides of the cake. Chill in the refrigerator for at least 30 minutes to set.
- Finish Frosting and Chill: Apply the remaining frosting smoothly over the cake. Return the cake to the refrigerator for another 15 minutes to firm up before decorating.
- Apply Ganache Drip: Using a plastic squeeze bottle, gently squeeze the chocolate ganache along the cake’s edges, letting it drip down the sides. After completing the drips around the circumference, spread the remaining ganache over the top center of the cake.
- Garnish and Serve: Sprinkle roughly crushed pretzels over the top of the cake for texture and flavor contrast. Serve and enjoy this rich, moist chocolate stout layer cake.
Notes
- For best texture, ensure all butter used in the buttercream is softened to room temperature before mixing.
- If you don’t have Bailey’s Irish Cream, you can substitute with a similar Irish cream liqueur or vanilla extract, though flavor will vary.
- To make the cake layers ahead, wrap them well and freeze for up to one month. Thaw overnight in the refrigerator before assembling.
- The espresso powder enhances the chocolate flavor but does not make the cake taste like coffee.
- Ensure the water in the double boiler does not touch the bowl to prevent burning the chocolate.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend, adjusting liquids as needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate stout cake, Guinness cake, Bailey's buttercream, chocolate ganache, layer cake, dessert, stout beer cake
