You can’t really celebrate St. Patrick’s Day without the trifecta of Irish booze – Guinness, whiskey, and Baileys. I started making stout cupcakes with whiskey filling and Baileys frosting back in college, and have been making variations on that theme every March since. This might be my favorite yet.
The chocolate stout cake is moist and dense and lends itself very well to a bundt pan. We all know how difficult it can be to get cakes out of bundt pans, but this one came out without a hitch. Just make sure to grease and flour your bundt pan very well.
The whiskey ganache is a nice, thicker consistency and it slowly drips down the cake, covering it in a layer of semisweet chocolate that comes with a nice bite of whiskey. You can definitely taste the whiskey, so if you’re not a big fan, consider cutting down to 1/2 Tbsp.
Finally, the Baileys whipped cream adds just the right amount of sweetness and that delicious, rich Irish cream flavor. Any leftover whipped cream can be refrigerated and added to your next cup of hot chocolate – or your morning coffee 😉
- 1 cup Guinness
- 1 cup (2 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups all purpose flour
- 2 cups sugar
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 large eggs
- 2/3 cup sour cream
Whiskey Ganache Glaze
- 6 oz. semisweet chocolate, chopped
- 5 Tbsp heavy cream
- 1 Tbsp Irish whiskey
Baileys Whipped Cream
- 1 cup heavy cream
- 2 Tbsp powdered sugar
- 1 Tbsp Baileys
Make the cake. Preheat oven to 350 F. Grease and flour a bundt pan. Combine the Guinness and butter in a saucepan and simmer on medium heat until butter is fully melted. Remove from heat and stir in cocoa powder, whisking until smooth. Let cool slightly.
Whisk together the flour, sugar, baking soda, and salt in a bowl.
In the bowl of a stand mixer, combine the eggs and sour cream. Add the cooled Guinness-chocolate mixture and stir just to combine. Add the flour mixture and stir just to combine, scraping down the side of the bowl as needed.
Pour batter into the bundt pan and bake 45-50 minutes, or until done. Let cool.
When the cake is mostly cool, prepare the ganache and whipped cream. For the ganache, place the chopped chocolate in a bowl. Heat the cream in a small saucepan until simmering and then pour over the chocolate. Let sit for 2 minutes and then stir until smooth. Stir in the whiskey.
Drizzle as much or as little of the ganache as you’d like over the top of the bundt cake.
Make the whipped cream. Beat the cream and sugar together int he bowl of a stand mixer until soft peaks form. Add the Baileys and continue whisking until stiff peaks form.
Slice the cake and serve with a big dollop of whipped cream. Enjoy!