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Guinness Cake with Whipped Bailey’s Ganache Frosting

March 18, 2011

Well said, postcard!

Happy St. Patrick’s Day everyone! Nothing like squeezing in a festive recipe in the final wee hours of party time.

I had actually planned to make this cake for my Dad’s birthday last week, Guinness being his favorite beer etc etc, but as it happens my Grandma was in town and… let’s just say Baking Queen > Cute idea. G’ma’s coconut cream pie for the win.

But I have to say, it might be wholly more appropriate that my thoughtful idea was postponed until now, because what can be better for St. Patrick’s day that a doubly boozy chocolate dream?

Beats me.

Guinness Cake with Whipped Bailey’s Ganache Frosting

In one of my more surreal of mornings, I trudged to the market in my pajamas, picked up a six pack of Guinness, and by 7:00 am was filling my house with the aromas of melting butter, beer, and cocoa.

Odd… yet awesome?

The original recipe called for a cream cheese frosting, but that’s not really my favorite, so I opted for Alton’s whipped ganache: Chocolate, Cream… plus a generous douse of Bailey’s.

This is one of the moister and richer chocolate cakes I’ve made, the Guinness giving it a more grown up and bitter bite.

It was yummy. And makes you feel very celebratory if you make it in March. Wearing green.

Have fun and make your tummy happy. Try this.



Guinness Chocolate Cake, recipe from Katie Quinn Davies

  • 1 c. and 2 tbsp unsalted butter
  • 1 c. Guinness
  • 3/4 c. Dutch process cocoa , sifted
  • 2 +  1/4 c. all purpose flour, sifted
  • 2 tsp. baking soda
  • 2 c. sugar
  • 2 medium eggs
  • 2/3 c. sour cream
  • 1 tbsp. good quality vanilla extract

Preheat oven to 180C/350F.

1. Add butter, cocoa and Guinness to a saucepan. Warm over a medium heat and stir until melted. Set aside for 5 to 10 minutes to cool slightly.
2. Add flour, baking soda and sugar to a large mixing bowl and mix together well. Pour in the Guinness/cocoa/butter mixture, lightly combine, add the vanilla, eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.
3. Pour into a greased and lined 10″ angel food pan (or another straight-sided tube pan) and cook in the oven for 1 hour to 1 hour 15 minutes, or until a skewer comes out clean from the centre of the cake.*Note: This cake is very moist inside, so use your judgment regarding the skewer test. Do not leave in the oven until the cake has totally dried out — cook long enough so there is no uncooked cake on the skewer but there may be a few moist crumbs sticking to it after an hour of cooking.  [Please note:  Katie baked this in an 8.5″ x 3.5″ pan.  If you make this in a regular angel food cake pan, you should start checking for doneness at least 15 minutes early.]
4. Leave to cool for 10 to 15 minutes before removing from the cake tin and placing on a wire wrack to cool completely.

Whipped Bailey’s Ganache Frosting, adapted from Alton Brown


  • 16 ounces bittersweet chocolate, chopped fine (I used bittersweet chocolate chips)
  • 16 ounces (2 cups) heavy cream
  • 3 TBS of Bailey’s, or to taste


Place the chopped chocolate into the bowl of a food processor.

Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.

One Comment leave one →
  1. April 6, 2011 12:53 am

    Goodness does that look great! I saw that recipe and wanted to try it too. Great job on yours.

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