Chocolate Stout Layer Cake Recipe

Introduction

This Chocolate Stout Layer Cake is a rich and moist treat with deep chocolate flavor enhanced by dark stout beer. Topped with a creamy Bailey’s Irish Buttercream and a luscious chocolate ganache drip, it’s a perfect dessert for any celebration or cozy night in.

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

Instructions

1. 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 for easy release.
2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder until well combined.
3. Step 3: Add the eggs, vegetable oil, stout beer, buttermilk, and vanilla extract to the dry ingredients. Stir gently until fully combined and smooth.
4. Step 4: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
5. Step 5: Let the cakes cool in the pans for 15-20 minutes before inverting them onto wire racks to cool completely. Wrap and refrigerate or freeze if preparing in advance.
6. Step 6: For the Bailey’s Irish Buttercream, beat the softened butter on medium speed until light and fluffy, about 5-6 minutes.
7. Step 7: On the lowest speed, gradually add the powdered sugar, one cup at a time. Increase speed to medium and mix in vanilla extract and Bailey’s Irish Cream. Beat for an additional 6-7 minutes until fluffy.
8. Step 8: To make the chocolate ganache, set up a double boiler by placing a heatproof bowl over a saucepan with simmering water (water should not touch the bowl). Stir chocolate chips in the bowl until melted.
9. Step 9: Add heavy cream and vanilla extract to the melted chocolate, stirring until fully combined. Remove from heat and let cool slightly.
10. Step 10: Level the cakes if needed. Spread frosting between layers, then crumb coat the top and sides. Chill in the refrigerator for at least 30 minutes.
11. Step 11: Apply the remaining frosting evenly around the cake. Optionally, smooth the top and prepare for ganache drip.
12. Step 12: For the ganache drip, use a plastic squeeze bottle to apply gentle pressure at the edges, allowing ganache to drip down the sides. Fill the center with the remaining ganache.
13. Step 13: Decorate the top with roughly crushed pretzels. Return the cake to the refrigerator for another 15 minutes to set before serving.

Tips & Variations

• Use room temperature ingredients for best cake texture and smoother batter.
• Substitute Bailey’s Irish Cream with your favorite Irish whiskey or coffee liqueur for a different flavor twist.
• For a non-alcoholic version, replace stout with strong brewed coffee and omit Bailey’s from the buttercream.
• Crushed pretzels add a nice salty crunch, but you can swap for toasted nuts or chocolate shavings if preferred.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for 20-30 minutes for the best texture. You can also freeze the cake layers wrapped well for up to 3 months and frost after thawing. Reheat ganache gently if needed before applying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of beer?

Yes, you can substitute the Guinness stout with another dark beer like porter or a rich ale to maintain the deep flavor profile.

How do I prevent the ganache from melting the frosting?

Let the buttercream set firmly in the fridge before applying ganache to ensure clean drips without mixing or melting the frosting underneath.

Chocolate Stout Layer Cake Recipe

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★★★★★

5 from 78 reviews

• Author: Elara
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

This rich and decadent Chocolate Stout Layer Cake combines deep chocolate flavor with the unique bitterness of Guinness stout beer, complemented by a smooth Bailey’s Irish Cream buttercream and a luscious chocolate ganache drip. Finished with a crunchy pretzel topping, this cake offers a perfect balance of sweet, bitter, and salty flavors for an extraordinary dessert experience.

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Ingredients

Scale 1x2x3x

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
• 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

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Instructions

1. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Line three 8×2-inch cake pans with parchment paper and spray with baking spray to ensure the cakes release easily.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, Dutch dark cocoa powder, baking powder, baking soda, kosher salt, and espresso powder until well combined.
3. Add Wet Ingredients: Add the eggs, vegetable oil, stout beer, buttermilk, and vanilla extract to the dry mixture. Stir gently but thoroughly until the batter is smooth and fully combined.
4. Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool Cakes: Allow the cakes to cool in the pans for 15-20 minutes. Then, carefully invert them onto wire racks to cool completely. Wrap and refrigerate or freeze if preparing ahead.
6. Make Bailey’s Irish Buttercream: In a stand mixer with a paddle attachment, beat the butter on medium speed until light and fluffy, about 5-6 minutes. Gradually add powdered sugar, one cup at a time, on the lowest speed. Then increase speed back to medium and add the vanilla extract and Bailey’s Irish Cream. Beat until the frosting is smooth and fluffy, about 6-7 minutes.
7. Prepare Chocolate Ganache: Set up a double boiler by simmering water in a small saucepan, then placing a heatproof bowl on top. Ensure the bowl doesn’t touch the water. Melt the chocolate chips in the bowl, stirring until smooth. Remove from heat and stir in heavy cream and vanilla extract until fully combined.
8. Assemble the Cake: If needed, level the cooled cakes. Spread buttercream evenly between layers and apply a crumb coat on the top and sides. Refrigerate for at least 30 minutes to set the crumb coat.
9. Final Frosting and Ganache: Apply the remaining buttercream evenly over the chilled cake. If applying the ganache drip, refrigerate the frosted cake for another 15 minutes before starting.
10. Apply Ganache Drip and Decorate: Using a plastic squeeze bottle, gently apply the ganache along the edges of the cake to create drips down the sides. Fill the center with the remaining ganache. Sprinkle the crushed pretzels on top to finish. Serve chilled or at room temperature.

Notes

• Using a stout beer like Guinness adds a complex depth of flavor and slight bitterness that balances the sweetness of the cake.
• If Bailey’s Irish Cream is unavailable or undesired, substitute with an equal amount of heavy cream or omit entirely for a non-alcoholic version.
• Make sure cakes are completely cool before frosting to prevent melting the buttercream.
• Crushed pretzels add a delightful salty crunch, but can be omitted or substituted with nuts if preferred.
• For best results, allow cake to chill after crumb coating and final frosting to achieve a clean look before adding ganache.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate stout cake, Guinness cake, Irish cream buttercream, chocolate ganache, layered cake, dessert, pretzel topping