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.
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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
