There’s nothing better than rich, creamy, and delicious chocolate cake! The special touch of beer and Baileys provides is the main secret of this amazingly tasty Guinness chocolate cake with Bailey’s cream. Ideal for special occasions, anniversaries, birthday, or simply as a nice weekend treat. Here is the recipe:
For the Guinness cake:
- 120 ml Guinness beer
- 120 grams butter, cut into cubes
- 35 grams bitter cocoa
- 200 grams caster sugar
- 65 grams sour cream
- 1 large egg
- 1 ½ tablespoons vanilla extract
- 130 grams flour
- 1 teaspoon baking soda
- A pinch of salt
For Bailey’s cream:
- 125 grams mascarpone
- 45 ml Bailey’s Irish Cream
- 40 grams sieved powdered sugar
For the chocolate ganache:
- 100 thinly cut dark chocolate
- 100 ml heavy whipping cream
- 1 ½ stick soft butter
- 1 ½ tablespoon golden syrup
- Preheat the oven to 190°C (175 C° if ventilated)/375°F/Gas Mark 5.
- Butter standard round baking pan and cover with baking paper.
- In a saucepan, place the butter and pour the Guinness beer; set over medium heat; stir until the butter has melted, making sure it does not bubble.
- Remove from the heat and stiff the cocoa and sugar in the beer mixture; combine everything, then transfer them to a medium bowl.
- In another bowl, whisk the sour cream, egg, and vanilla (1 minute), then pour them into the Guinness mixture, mix to incorporate. Add the sifted flour, salt, and baking soda. Whisk to combine.
- At this point apply the dough into the cake tin and bake for about 40 minutes – do the toothpick test.
- Once cooked let it cool for 20 minutes before removing it from the mold.
- To make the cream, beat the mascarpone and the Bailey’s with a whisk; then, add the icing sugar and whisk to incorporate; Keep it in the fridge until ready to serve.
- To make the chocolate ganache: put the chopped chocolate in a food processor/blender and process until the chocolate is reduced to fine crumbs.
- Heat the golden syrup and the cream in a saucepan over medium heat; just before boiling removes from the heat and pour into the food processor/blender (over the chocolate). Press it again for 10 seconds, then add the butter and continue until the mixture is shiny and free of lumps.
- (If you do not have a suitable machine you can make the ganache by hand: finely chop the chocolate and place it in a bowl; after warming the cream and golden syrup, pour over the chocolate and stir with a whisk until it is completely melted. Finally, add the butter and mix well.)
- The ganache must rest for a few hours in the fridge covered with film.
- Now, to complete the cake: cut the cake into 2 layers and fill it with Bailey’s cream, close it and spread the ganache on the surface with a spatula. Refrigerate for 30 minutes to set. Slice and serve.