Introduction

This Chocolate Stout Layer Cake combines rich cocoa and the deep flavors of Guinness stout for a moist, decadent dessert. Topped with Bailey’s Irish Cream buttercream and a luscious chocolate ganache drip, it’s perfect for special occasions or indulgent treats.

Chocolate Stout Layer Cake with Bailey's Irish Buttercream and Ganache Drip 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 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 eggs, vegetable oil, Guinness stout, buttermilk, and vanilla extract to the dry ingredients. Stir until fully combined.
Step 4: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Let the cakes cool in the pans for 15-20 minutes, then invert onto wire racks to cool completely. Wrap and refrigerate or freeze if preparing ahead.
Step 6: For the buttercream, beat softened butter on medium speed until light and fluffy, about 5-6 minutes.
Step 7: Reduce mixer speed and gradually add powdered sugar, then increase speed again and add vanilla extract and Bailey’s Irish Cream. Beat until fluffy, 6-7 minutes.
Step 8: To make ganache, melt chocolate chips in a heatproof bowl over a double boiler. Stir until smooth.
Step 9: Add heavy cream and vanilla extract to the melted chocolate, stirring until fully combined. Remove from heat.
Step 10: Level cakes if needed. Spread buttercream between layers, then crumb coat the top and sides. Chill in the fridge for at least 30 minutes.
Step 11: Apply the remaining buttercream evenly over the cake. For the ganache drip, use a plastic squeeze bottle to drip ganache around the edges and fill the center.
Step 12: Decorate the top with crushed pretzels and refrigerate for 15 minutes before serving.

Tips & Variations

Use room temperature ingredients for the smoothest batter and frosting.
Espresso powder enhances the chocolate flavor but can be omitted if desired.
Substitute stout beer with another dark ale or strong brewed coffee if preferred.
For a nutty twist, try adding chopped toasted pecans or walnuts instead of pretzels.

Storage

Store the cake covered in the refrigerator for up to 4 days. If frozen, wrap tightly and freeze for up to 2 months; thaw in the fridge overnight before serving. Bring to room temperature before slicing for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without alcohol?

Yes, you can substitute the Guinness stout beer with a non-alcoholic dark beer or strong brewed coffee. For the Bailey’s Irish Cream in the frosting, you can use milk or cream instead.

How do I prevent the ganache drip from running too far down the cake?

Make sure your buttercream is well chilled before applying the ganache drip. Using a squeeze bottle allows better control over the drips. Apply light pressure steadily and let gravity do the work for nice, even drips.

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

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★★★★★

4.5 from 139 reviews

A rich and indulgent Chocolate Stout Layer Cake made with Guinness stout beer for depth and moistness, layered with a smooth Bailey’s Irish Cream buttercream, and finished with a luscious chocolate ganache drip topped with crunchy crushed pretzels. Perfect for chocolate lovers seeking a grown-up twist on a classic birthday or celebration cake.

Author: Dana
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: 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
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 your oven to 350°F. Line three 8×2-inch cake pans with parchment paper and spray the pans with baking spray to ensure cakes do not stick.
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 fully combined.
Add Wet Ingredients: Add the eggs, vegetable oil, Guinness stout beer, buttermilk, and vanilla extract to the dry ingredients. Stir well until the batter is smooth and fully incorporated.
Fill Pans and Bake: Evenly pour the batter into the prepared cake pans, making sure the batter is level. Bake the cakes until a toothpick inserted in the center comes out clean, about 30-35 minutes.
Cool Cakes: Let the cakes cool in their pans for 15-20 minutes. Then invert them onto wire racks to cool completely. If not assembling immediately, wrap cakes in plastic wrap and refrigerate or freeze.
Make Bailey’s Irish Buttercream: Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the softened butter on medium speed until light and fluffy, about 5-6 minutes. Reduce speed to low and gradually add powdered sugar, one cup at a time. Then increase speed to medium again and add vanilla extract and Bailey’s Irish Cream. Beat for another 6-7 minutes until creamy and fluffy.
Prepare Chocolate Ganache: Set up a double boiler by filling a small saucepan with about an inch of water and bringing it to a gentle simmer. Place a heatproof bowl on top without touching the water. Add semi-sweet chocolate chips to the bowl and stir until fully melted. Remove from heat and stir in heavy cream and vanilla extract until smooth.
Assemble Cake: Level the cakes if needed. Spread a layer of buttercream between each cake layer. Apply a crumb coat covering the top and sides of the cake. Refrigerate the cake for at least 30 minutes to set the crumb coat.
Frost and Decorate: Apply the remaining buttercream frosting smoothing it over the entire cake. Transfer the cake back to the fridge for 15 minutes to firm up.
Apply Ganache Drip and Finish: Use a plastic squeeze bottle to create the ganache drip by gently squeezing along the edge of the cake allowing the ganache to drip down the sides. Fill the center top of the cake with the remaining ganache. Immediately sprinkle roughly crushed pretzels on top to garnish. Chill until set, then serve.

Notes

You can substitute Guinness stout beer with any other dark stout for a similar flavor.
Allow cakes to cool completely before frosting to prevent melting of the buttercream.
For a firmer crust, chill cakes wrapped in plastic wrap overnight.
The espresso powder enhances the chocolate flavor but can be omitted if desired.
Using a plastic squeeze bottle for ganache drip helps control the flow and achieves a neat finish.
Store the assembled cake in the refrigerator and bring to room temperature before serving for best flavor.

Keywords: Chocolate Stout Cake, Bailey’s Buttercream Cake, Chocolate Ganache Cake, Guinness Cake, Layer Cake, Stout Chocolate Cake, Irish Cream Frosting