When I’m in the mood to bake something over-the-top, I make this delicious Guinness stout chocolate layer cake. I top and fill the cake with bittersweet icing, a layer of currant jam and stout drizzling syrup. This cake’s rich, complex flavor makes it the perfect Irish treat.
I give all the credit for this Guinness stout chocolate layer cake to a blend of the best ingredients: the creamy and malty richness of Guinness, the depth of dark chocolate and cocoa, and the tangy sharpness of buttermilk. I find that each ingredient really adds to the cake’s overall taste and texture. It’s truly a unique treat!
One of the reasons I love baking with Guinness has to do with how the carbonation creates this light and fluffy texture in baked goods. The carbon dioxide creates air pockets in the batter, resulting in a tender crumb that is moist and light.
Why I Love This Guinness Stout Chocolate Layer Cake
- I love using more unique ingredients and this Guinness stout chocolate layer cake has several.
- Guinness stout and chocolate are a dessert match made in heaven. If you know, you know.
- This cake has everything I love about a chocolate cake; velvety texture and complex flavor that’s rich and indulgent.
- This is a fun cake to serve on St. Patrick’s Day or for anyone who appreciates Guinness stout.
I generally add Guinness to recipes when I’m looking to create a rich and complex flavor. This works for not only baked goods, but savory dishes like stews, braises, and sauces. Guinness helps tenderize meat and adds depth to desserts with chocolate. I encourage you to try some other recipes I’ve made with Guinness over the years like my chocolate Guinness doughnuts or my Guinness braised brisket. I use Guinness in my beef Irish stew just like I do in my Guinness sundae recipe and my Guinness stout ginger cake.
Ingredients
- Guinness stout: I’ll mention it again, the dark and malty flavors of Guinness stout are what complements the richness and depth of the chocolate. It’s the star of the show for a reason.
- Dark brown sugar, granulated sugar and confectioners’ sugar: I use three types of sugar in this Guinness stout chocolate layer cake. They add a varying level of sweetness to the syrup, cake and icing.
- Unsweetened cocoa powder: Cocoa powder helps drive home the chocolate flavor in all components of this recipe.
- Vanilla extract: Flavor enhancer.
- Dried Zante currants: I find these right next to the raisins in the grocery aisle. Zante currants are dried berries that come from seedless Black Corinth grapes. They taste similar to raisins, but are smaller in size, making them a great option for baking.
- Semisweet and dark chocolate: I use both semisweet and 85% dark to add varying degrees of chocolate flavor in the cake and icing.
- Mini chocolate chips: Strictly for purposes of garnish so they are optional in this Guinness stout chocolate layer cake recipe.
- All-purpose flour: The base and structure for your cake. I’ve never made this cake with any alternative flours.
- Butter, eggs, baking powder, baking soda and salt: These ingredients are for adding richness, moisture and rise to your cake.
- Red currant jelly: Red currant jelly has the perfect sweet-tart flavor to offset the sweetness of the cake. If you can’t find any, substitute a high quality grape jelly instead.
- Heavy cream: I prefer using heavy cream for icing as it adds the mouthfeel and richness I want.
How to Make Guinness Stout Chocolate Layer Cake
Find the complete recipe with measurements in the recipe card at the bottom of the post.
Drizzling Syrup
- Step One: To prepare the syrup, I combine all syrup ingredients in a small, heavy saucepan, and whisk until smooth.
- Step Two: Then, I heat those ingredients over medium heat, until the sugar dissolves and the syrup is smooth. I set it aside to use later in the recipe.
Cake
- Step One: I pour the Guinness stout over the currants and let them soak until they become plump, which takes about 15 minutes.
- Step Two: I drain the currants, reserving the stout. Then, I transfer the stout to a small saucepan. Next, I whisk in 1/3 cup cocoa and bring it to a simmer. After that, I remove the saucepan from the heat and add semisweet chocolate, stirring until the chocolate melts. Once that’s done, I let it cool slightly before stirring in the buttermilk.
- Step Three: I begin preheating my oven at this point.
- Step Four: I combine the leftover 2 tablespoons of unsweetened cocoa, 2 tablespoons of granulated sugar, and 2 tablespoons of flour. Then, I coat two 8-inch round cake pans with cooking spray and dust them with the cocoa mixture, making sure to shake out any excess.
- Step Five: I beat the butter with a mixer at medium speed until it’s smooth. Gradually, I will beat in the remaining 1-3/4 cups of sugar until it’s well blended. Then, I beat in the eggs one at a time, followed by adding the vanilla extract.
- Step Six: I combine the remaining 2 cups of flour with the baking soda, baking powder, and salt. Then, I add this flour mixture to the butter mixture alternately with the chocolate mixture, beating on low speed until everything is blended. (It’s important not to overmix.) Finally, I stir in the currants for the Guinness stout chocolate layer cake.
- Step Seven: I divide the batter equally between the pans. Then, I bake them for 40 minutes or until a wooden pick inserted in the center comes out clean. After baking, I let them cool in the pans on a wire rack for 10 minutes before inverting them onto a rack. Finally, I allow them to cool for an additional 30 minutes.
- Step Eight: I use a skewer or toothpick to poke the tops of the cake layers. Then, I spoon drizzling syrup over the tops. After that, I place one cake layer on a platter and spread warmed jelly over it. I let it chill for 30 minutes. Next, I cover the chilled jelly layer with about a quarter of the bittersweet icing that was previously made. Finally, I place the second cake layer on top of the jelly layer and finish icing the entire Guinness stout chocolate layer cake.
Pro Tip
The icing recipe and instructions for this Guinness stout chocolate layer cake are at the end of this recipe, but require a 4-hour lead time. I recommend beginning with the icing so it’s ready at the end of the baking process to use. It’s worth reading through the whole recipe before beginning to bake this Guinness stout chocolate layer cake.
Making the Icing
- I bring the cream to a simmer, being careful not to scorch it. Then, I place the chocolate in a heatproof bowl and pour the hot cream over it. After that, I whisk until the chocolate melts and is thoroughly combined. Finally, I cover the mixture and chill it for 4-6 hours.
- After chilling, the chocolate mixture will harden. To begin loosening it, I place the bowl in some hot water. Once it’s softened, I sift in powdered sugar, unsweetened cocoa, vanilla, and salt. Then, using a hand-mixer, I whip everything together until the icing is combined and spreadable.
Guinness Stout Chocolate Layer Cake Recipe Notes
- I have found that this bittersweet icing recipe requires a cooling period. I make it first so it’s ready at the end of the baking process and ready to use when I need it.
- This is not a difficult recipe, but does require more steps than the usual cake. Make sure to read the whole recipe once through before making.
- When I measure Guinness, I let the foam subside after pouring to make sure I have the right amount.
- I never have a problem finding red currant jelly, but if you do, I have found that grape jelly is a close substitute.
- I love walnuts and they are amazing with this cake. Use a cup of coarsely chopped walnuts to sprinkle on top and sides of this cake.
- Store this Guinness stout chocolate layer cake in the refrigerator since the icing is dairy based.
- This cake is very rich and decadent, a small slice is all everyone needs.
MORE ST. PATRICK’S DAY DESSERT RECIPES
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Guinness Stout Chocolate Layer Cake
Equipment
- Stand Mixer hand mixer
Ingredients
Drizzling Syrup:
- 1/3 cup (79 ml) Guinness stout (measured after foam subsides)
- 1/3 cup (65 g) dark brown sugar
- 3 tbsps. (18 g) unsweetened cocoa powder
- 1 tsp (5 ml) vanilla extract
Cake:
- 2/3 cup (158 ml) Guinness stout (measured after foam subsides)
- 2/3 cup (55 g) dried Zante currants (find them next to the raisins)
- 1/3 cup, plus 2 tbsps. (27 g) unsweetened cocoa powder, divided
- 2 oz. (58 g) semisweet chocolate, chopped into small pieces
- 3/4 cup (177 ml) buttermilk
- 1-3/4 cups, plus 2 tbsps. (175 g) granulated sugar, divided
- 2 cups, plus 2 tbsps. (240 g) all-purpose flour, divided
- cooking spray
- 2/3 cup (151 g or 1-1/3 sticks) butter, softened
- 4 large eggs
- 1-1/2 tsps. (8 ml) vanilla extract
- 1-1/2 tsps. (6 g) baking soda
- 1/2 tsp (3 g) baking powder
- 1/4 tsp (2 g) table salt
- 1/2 cup (180 g) red currant jelly, warmed (Bonne Maman is the easiest brand to find (sub with grape jelly if you cannot find))
- Garnish: (optional) mini chocolate chips
Bittersweet Icing:
- 1-1/2 cups (355 ml) heavy cream
- 6 oz. (170 g) dark chocolate (85% cacao), chopped
- 4-1/2 tbsps. (35 g) confectioners' sugar
- 4-1/2 tbsps. (23 g) unsweetened cocoa powder
- 1-1/2 tsps. (8 ml) vanilla extract
- 1/8 tsp (1 g) table salt
Instructions
Icing recipe and instructions are at the end, but require a 4 hour lead time. I advise beginning with the icing so it's ready at the end of the baking process to use. It is worth reading through the whole recipe before beginning to bake this amazing cake.
Drizzling Syrup:
- To prepare syrup, combine all ingredients in a small, heavy saucepan, whisking until smooth. Heat over medium heat, until sugar dissolves and syrup is smooth. Set aside.1/3 cup (79 ml) Guinness stout (measured after foam subsides), 1/3 cup (65 g) dark brown sugar, 3 tbsps. (18 g) unsweetened cocoa powder, 1 tsp (5 ml) vanilla extract
Cake:
- Pour stout over currants; soak until plump, about 15 minutes.2/3 cup (158 ml) Guinness stout (measured after foam subsides), 2/3 cup (55 g) dried Zante currants
- Drain currants, reserving stout. Add stout to a small saucepan. Whisk in 1/3 cup cocoa and bring to a simmer. Remove from heat; add semisweet chocolate, stirring until chocolate melts. Cool slightly. Stir in buttermilk.1/3 cup, plus 2 tbsps. (27 g) unsweetened cocoa powder, divided, 2 oz. (58 g) semisweet chocolate, chopped into small pieces, 3/4 cup (177 ml) buttermilk
- Preheat oven to 350 degrees F.
- Combine leftover 2 Tablespoons unsweetened cocoa, 2 Tablespoons granulated sugar and 2 Tablespoons flour. Coat two 8-inch round cake pans with cooking spray; dust with cocoa mixture, shaking out any excess.1-3/4 cups, plus 2 tbsps. (175 g) granulated sugar, divided, 2 cups, plus 2 tbsps. (240 g) all-purpose flour, divided, cooking spray
- Beat butter with a mixer at medium speed until smooth. Gradually beat in remaining 1-3/4 cups sugar until well blended. Beat in eggs one at a time. Beat in vanilla extract.2/3 cup (151 g or 1-1/3 sticks) butter, softened, 4 large eggs, 1-1/2 tsps. (8 ml) vanilla extract
- Combine remaining 2 cups flour with baking soda, baking powder and salt. Add flour mixture to butter mixture alternately with chocolate mixture, beating on low speed until blended. (Do not overmix!). Stir in currants.1-1/2 tsps. (6 g) baking soda, 1/2 tsp (3 g) baking powder, 1/4 tsp (2 g) table salt
- Divide batter equally between pans. Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes before inverting onto a rack. Let cool 30 more minutes.
- Poke tops of cake layers with a skewer or toothpick. Spoon drizzling syrup over tops. Place one cake layer on a platter. Spread warmed jelly over layer on the platter. Chill 30 minutes. Cover chilled jelly layer with about a quarter of the bittersweet icing (previously made). Place second cake layer on top of the jelly layer and finish icing the whole cake.1/2 cup (180 g) red currant jelly, warmed (Bonne Maman is the easiest brand to find (sub with grape jelly if you cannot find))
- Store cake in the refrigerator since icing is cream based.
Bittersweet Icing:
- While cake layer is chilling, make the icing.
- Bring cream to a simmer (do not scorch). Place chocolate in a heatproof bowl, pour hot cream over it, and whisk until chocolate melts and is thoroughly combined. Cover and chill, 4-6 hours.1-1/2 cups (355 ml) heavy cream, 6 oz. (170 g) dark chocolate (85% cacao), chopped
- After chilling, the chocolate mixture will be hard. Put bowl in some hot water to help start the loosening process. When it is softened, sift in powdered sugar, unsweetened cocoa, vanilla and salt. With a hand-mixer, whip until combined and icing is spreadable.4-1/2 tbsps. (35 g) confectioners' sugar, 4-1/2 tbsps. (23 g) unsweetened cocoa powder, 1-1/2 tsps. (8 ml) vanilla extract, 1/8 tsp (1 g) table salt
Notes
Nutrition
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