Introduction

This Chocolate Stout Layer Cake is a rich, moist dessert that combines the deep flavors of dark cocoa and stout beer for an indulgent treat. Topped with Bailey’s Irish Cream buttercream and a glossy chocolate ganache drip, it’s perfect for special occasions or any time you want to impress a crowd.

Chocolate Stout Layer Cake with Bailey's Irish Buttercream and Chocolate Ganache Recipe - Recipe Image

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

Step 1: Preheat the oven to 350°F. Line three 8×2-inch cake pans with parchment paper and coat the entire pans with baking spray.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
Step 3: Add the eggs, vegetable oil, stout beer, buttermilk, and vanilla extract to the dry ingredients. Stir until fully combined.
Step 4: Divide the batter evenly among the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 30–35 minutes.
Step 5: Let the cakes cool in their pans for 15–20 minutes, then invert onto wire racks to cool completely. Wrap and refrigerate if making ahead.
Step 6: For the buttercream, beat the softened butter on medium speed until light and fluffy, about 5–6 minutes.
Step 7: Gradually add powdered sugar, one cup at a time, on the lowest mixer speed. Then increase speed to medium and mix in vanilla extract and Bailey’s Irish Cream. Beat until light and fluffy, about 6–7 minutes.
Step 8: To make the ganache, melt chocolate chips in a heatproof bowl set over a saucepan of simmering water (water should not touch the bowl). Stir until smooth.
Step 9: Add the heavy cream and vanilla extract to the melted chocolate and stir until combined. Remove from heat.
Step 10: Level the cakes if needed. Spread buttercream between layers, apply a crumb coat to the top and sides, and chill for at least 30 minutes.
Step 11: Frost the entire cake with the remaining buttercream. For the ganache drip, use a squeeze bottle to gently apply ganache around the edges, allowing it to drip down the sides. Fill the center with ganache.
Step 12: Top the cake with crushed pretzels and chill for another 15 minutes before serving.

Tips & Variations

For a deeper coffee flavor, add a teaspoon of brewed espresso or espresso powder to the Batter.
Substitute Bailey’s Irish Cream in the frosting with your favorite liqueur or omit for a non-alcoholic version.
Use milk stout instead of Guinness for a slightly sweeter flavor.
Crushed pretzels add a nice salty crunch, but you can swap them for chopped nuts or skip the topping entirely.

Storage

Store the cake wrapped tightly in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving. Ganache and buttercream flavors often deepen after a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without alcohol?

Yes, you can replace the stout beer with a non-alcoholic dark beer or a stout-flavored soda, and omit the Bailey’s Irish Cream or substitute with vanilla extract or cream.

How do I prevent the ganache from dripping too much?

Chill the cake thoroughly after applying the crumb coat and before adding the ganache. Use room temperature ganache, and apply gently with a squeeze bottle to control the drips.

Chocolate Stout Layer Cake with Bailey’s Irish Buttercream and Chocolate Ganache Recipe

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★★★★★

4.6 from 100 reviews

This rich and decadent Chocolate Stout Layer Cake combines the deep flavors of Guinness stout and dark cocoa powder for an indulgent dessert. Layers of moist chocolate cake are filled and frosted with a smooth Bailey’s Irish Cream buttercream, finished with a luscious chocolate ganache drip and topped with crunchy crushed pretzels for a perfect balance of sweet and salty.

Author: Elias
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 2 hours 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Irish-American

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

Decoration

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

Preheat and Prepare Pans: Preheat the oven to 350°F. Line three 8×2-inch cake pans with parchment paper and coat the entire pans with baking spray to ensure cakes release easily.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, kosher salt, and espresso powder until well combined.
Add Wet Ingredients: Add eggs, vegetable oil, Guinness stout beer, buttermilk, and vanilla extract to the dry mixture. Stir thoroughly to incorporate all ingredients into a smooth batter.
Divide Batter and Bake: Evenly pour the batter into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool Cakes: Let cakes cool in pans for 15-20 minutes before inverting onto a wire rack. Allow cakes to cool completely. Wrap and refrigerate or freeze if making ahead.
Make Bailey’s Irish Buttercream: Using a stand mixer with paddle attachment or handheld mixer, beat softened butter on medium speed for 5-6 minutes until light and fluffy. Gradually add powdered sugar one cup at a time on low speed. Then increase speed and blend in vanilla extract and Bailey’s Irish Cream. Continue beating for 6-7 minutes until creamy and airy.
Prepare Chocolate Ganache: Set up a double boiler by placing a heatproof bowl over a saucepan with simmering water, ensuring the bowl does not touch the water. Add chocolate chips to the bowl and stir until melted. Pour in heavy cream and vanilla extract, stirring until smooth. Remove from heat.
Assemble Cake: Level cakes if needed. Spread buttercream between layers, then crumb coat the top and sides of the cake. Chill in the fridge for at least 30 minutes to set.
Final Frosting and Ganache: Apply the remaining buttercream smoothly over the entire cake. For ganache drip, use a plastic squeeze bottle to gently squeeze ganache around the edges, allowing it to drip down the sides. Fill the center of the cake with remaining ganache and smooth.
Decorate and Serve: Top the cake with roughly crushed pretzels for texture and extra flavor. Refrigerate again for 15 minutes to set ganache before serving.

Notes

Ensure cake layers are completely cooled before frosting to prevent melting buttercream.
Using espresso powder enhances the chocolate flavor without adding a strong coffee taste.
You can substitute Guinness stout with any dry stout beer for a similar flavor profile.
If Bailey’s Irish Cream is unavailable, use Irish whiskey or omit for a non-alcoholic option.
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Allow refrigerated cake to come to room temperature before serving for best texture and flavor.

Keywords: chocolate stout cake, Guinness cake, Irish cream buttercream, chocolate ganache drip, layered chocolate cake, stout beer cake