The savory quality that the Guinness brings to this Chocolate Stout Cake allows for the Irish Cream Buttercream and Whiskey Caramel drizzle to shine! It also keeps it from being overly sweet, which means you can even pair a slice of this cake with a pint of Guinness. That makes this cake good any time of year, but it is a favorite of mine for finishing off an Irish Feast on St. Patrick's Day.
Making Chocolate Stout Cake
Making this cake requires the usual suspect of ingredients. Flour, butter, eggs, vanilla, oh, and chocolate of course. But one ingredient that you want to be specific about is the stout. You want to use the Guinness foreign EXTRA stout.
It has a deeper flavor and you want all the flavor you can get for this cake. All the other ingredients will dull the flavor of the beer, so be sure to get the extra stout. Many liquor stores and most grocery stores sell them by the bottle if you don't want to have extra to drink, 1 bottle is all you will need for this cake.
To make the cake, begin by creaming soft butter and the sugar together until light and fluffy. Add the eggs and beat until well combined. Then you want to beat the vanilla and chocolate into the batter. You do this at this point because fat carries flavor and adding these ingredients now will permeate the cake.
Beat the chocolate into the batter until it looks like pudding or mousse. Whipping it into the batter and aerating it. Scrape the bowl down, and beat again until smooth. Then add in the beer and dry ingredients and blend just until no flour streaks remain.
Place the cake batter in a prepared 8-inch cake tin. I chose this size so the cake would be substantial when frosted. Bake until the cake is set and a tester inserted in the middle comes out clean. When the cake is done, cool it in the pan on a wire rack for 10 minutes, then remove it from the tin and allow it to cool completely on the rack.
Making the Irish Cream Buttercream & frosting the cake
This is a super simple straight-forward buttercream frosting. Simply place all the ingredients into the bowl of a stand mixer and beat them together with the paddle attachment until light and fluffy.
Be careful when making this to just beat it until it gets slightly pale. If you overbeat the buttercream it can split and become grainy. Just whip it till the cocoa powder goes from dark to light.
Swirl the frosting over the top of the cake. Plop it all on top and using the back of a spoon swirl it around on the cake, that is how you get those pretty swoops that the caramel is puddled in. I make my Homemade Caramel Sauce and finish it with some Irish Whiskey to use with this cake.
Finish the cake off with a healthy drizzle of whiskey caramel and you are ready to serve. I even serve each slice with a little extra drizzle. You just can't get enough of this caramel.
More Irish recipes
If you can't tell by the list below I love me some Irish food. It's the food of my people, and I love working through recipes from authentic traditions, to ones that may have changed when they came to America.
For MORE of my most POPULAR Magnolia Table Reviews!
If this recipe review was valuable to you, take a look a some of my other reviews that have been super popular!
See all of my reviews of recipes Joanna cooked in Season 1, HERE!
Jo's recipe for 1919 Pimento Cheese is by far my most read review. I have adjusted to the recipe to replace the Velveeta, which I just can't bring myself to bring into my kitchen.
Her Zucchini Bread is my next most popular review, and it is one of my very favorites to pick up when visiting Waco.
And to ready my full ranking of every recipe in the first cookbook check out this post...Magnolia Table Cookbook…my overview!