Ingredients

The following ingredients have 16 Servings
  • 2 cups (260g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla
  • 1 1/4 cups (300ml) Guinness, divided
  • 9 oz (1 1/2 cups) semi-sweet chocolate chips
  • 4 tbsp (60ml) Guinness
  • 2 tbsp (30ml) heavy whipping cream
  • 2 1/2 cups (560g) unsalted butter
  • 10 cups (1150g) powdered sugar
  • 1/2 cup (120ml) Baileys Irish Cream
  • Salt, to taste

Instruction

  • Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
  • Add the flour, sugar, cocoa powder, baking soda and salt to a large bowl and whisk together.
  • Add the eggs, milk, vegetable oil and vanilla extract to the dry ingredients and mix until well combined.
  • Add one cup of Guinness and mix until well combined.
  • Divide batter evenly between cakes pans and bake for 33-37 minutes, or until a toothpick comes out with a few crumbs.
  • Remove cakes from oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely.
  • To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
  • Heat the Guinness and heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. Set aside to cool a bit.
  • When the cakes have cooled, make the buttercream frosting. Add the butter to a large mixer bowl and beat until smooth.
  • Add about half of the powdered sugar and beat until well combined and smooth.
  • Add about half of the Baileys and beat until well combined and smooth.
  • Add the remaining powdered sugar and beat until well combined and smooth.
  • Add additional Baileys until it reaches the right flavor and consistency. Add salt to taste.
  • To build the cake, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
  • Place the first layer of cake on a serving plate or a cardboard cake round. Brush the cake with 2 tablespoons of Guinness.
  • Spread about 1 cup of frosting on top of the cake layer, then pipe a dam around the outer edge, on top of the frosting.
  • Fill the dam with 5-6 tablespoons of chocolate ganache and spread evenly on top of the frosting.
  • Add the second layer of cake on top and brush with the remaining 2 tablespoons of Guinness.
  • Add another layer of frosting and chocolate ganache, then top the cake with the final layer of cake.
  • Frost the outside of the cake with the remaining frosting. Feel free to use my tutorial for frosting a smooth cake.
  • Use the remaining chocolate ganache to drizzle around the outside of the cake. Feel free to use my tutorial for how to make a chocolate drip cake. Pipe swirls of frosting around the outer edge of the cake to finish it off.
  • Store cake in an airtight container. It’s best if eaten within 4-5 days.