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Baileys & Guinness Cake! A rich chocolate cake infused with Guinness paired with a Baileys dark chocolate ganache and a Baileys buttercream. | livforcake.com
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4.91 from 11 votes

Baileys & Guinness Cake

A rich chocolate cake infused with Guinness paired with a Baileys dark chocolate ganache and a Baileys buttercream. This Baileys & Guinness Cake is the perfect grown-up treat.
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 12
Calories 999kcal
Author Olivia

Ingredients

Baileys Chocolate Ganache Frosting: (make in advance)

Chocolate Guinness Cake:

Baileys Swiss Meringue Buttercream:

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 cup unsalted butter room temperature, cubed
  • 2 Tbsp Baileys Irish Cream
  • 1 tsp vanilla

Instructions

Baileys Chocolate Ganache Frosting (make in advance):

  • Place chopped chocolate in a large heatproof bowl.
  • In a medium saucepan, combine heavy cream, Baileys, and butter. Cook over med heat, stirring often, until it just starts to simmer.
  • Pour hot cream over chopped chocolate and cover bowl with plastic wrap. Let sit 5 minutes.
  • Stir gently with a spatula until completely smooth. If needed, place over a double boiler and stir until all chocolate has melted.
  • Place plastic wrap directly on top of chocolate ganache. Allow to thicken and set overnight.*

Chocolate Guinness Cake:

  • Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
  • Place flour, sugars, cocoas, baking powder, baking soda, and salt into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  • Place Guinness into a small saucepan and heat until just simmering.
  • In a medium bowl whisk buttermilk, eggs, oil, and vanilla. Temper this mixture with the heated Guinness -- pour hot Guinness into the bowl very slowly while whisking egg mixture constantly.
  • Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  • Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  • Bake until a cake tester comes out mostly clean. A total of 35-40mins.
  • Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

Baileys Swiss Meringue:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
  • Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot (160F) and no longer grainy to the touch (approx. 3mins).
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)). 
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
  • Add Baileys and vanilla and whip until smooth.***

Assembly:

  • Cut each layer of cake in half horizontally.
  • Place one layer of cake on a cake stand or serving dish. Top with about 1/2 cup buttercream, spread evenly. Repeat with remaining layers alternating buttercream with ganache. Frost and smooth the outside with a thin crumb coat. Chill for at least 20mins until firm and set.****
  • Frost the chilled cake with the remaining ganache. It will start to set against the cold cake.
  • To smooth the top and sides of the cake, use a metal bench scraper and offset spatula that have been run under hot water (wipe them off before use). Keep heating the scraper/spatula and repeat the process until the sides and top are smooth.
  • Using the remainder of the buttercream, do a rope border on the top using a Wilton 6B piping tip.
  • Decorate bottom with chocolate flakes if desired.

Notes

* You can speed up the thickening of the ganache by placing the it in the fridge, but you need to stir it often.
** Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
*** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
**** If the ganache is too thin or soft and the cake layers start to slide around a bit during assembly, you can place 3-4 bamboo skewers into the top of the cake as support. You'll need to trim the skewers to the proper height of the cake.

Nutrition

Calories: 999kcal | Carbohydrates: 97g | Protein: 10g | Fat: 63g | Saturated Fat: 40g | Cholesterol: 122mg | Sodium: 385mg | Potassium: 584mg | Fiber: 7g | Sugar: 66g | Vitamin A: 1095IU | Vitamin C: 0.1mg | Calcium: 125mg | Iron: 7.7mg