top of page

Guinness chocolate cake

with Irish cream Swiss meringue frosting 


I created this cake for a March kick-off! Looking to spring with a little preemptive St. Patrick's Day Celebration! 

This boozy cake is perfect for a game night with the friends! AND it pairs well with vanilla ice cream.

▢ 1 3/4 c (222 grams) all-purpose flour

2 c (400 grams) granulated sugar

3/4 c (64 grams) unsweetened cocoa powder

2 tsp baking soda

1/2 tsp baking powder

1 tsp salt

3/4 c (170 grams) sour cream

1/4 c melted butter

▢ 1/4 c vegetable oil

3 large eggs, at room temperature

▢ 2 teaspoon vanilla

1.5 cup Guinness beer


  • Preheat the oven to 350 degrees F. Butter and cocoa powder two 8-inch cake pans.

  • In a large bowl, whisk together dry ingredients (flour, sugar, cocoa, baking soda, baking powder, and salt).

  • In a medium sized bowl, whisk together wet ingredients (sour cream, melted butter, vegetable oil, eggs, vanilla, and beer).

  • Add the wet ingredients into the dry ingredients and gently mix until just combined.

  • Do not over mix.

  • Divide the batter into the prepared pans and bake for 35 to 40 minutes, or until a toothpick comes out clean.

  • Let cool for 30 minutes before turning your pans over onto parchment paper or a cooling rack.

▢ 6 large egg whites

▢ 1 3/4 c (350 g) granulated sugar 

▢ 1.5 c + 6 tbsp butter (room temperature)

▢ 3/4 c Irish cream liquor 

▢ 1.5 tsp salt


  • Prepare a double boiler where the water in the lower pot does not touch the bottom of the bowl or pot resting on top. 

  • Crack 6 large eggs and separate the whites into the double boiler. 

  • Add sugar. 

  • On medium heat, combine eggs and sugar for 3-5 minutes or until sugar is dissolved. Test by rubbing the liquid between your thumb and index finger. You should not feel any granules.

  • Remove from heat and transfer to a large mixing bowl.

  • Whisk on high speed for 8-10 minutes or until the mixture is cooled and forming stiff peaks. 

  • On Medium speed add room temperature butter 1 tbsp at a time until completely combined. 

  • If your mixture looks like cottage cheese, your butter is too cold. Put in the microwave for 10 seconds and remain mixing. 

  • If your mixture is soupy, it is too warm. Place the bowl into the refrigerator for 10-15 minutes, then remain mixing. 

  • When your mixture is smooth and firm add the Irish cream slowly until fully incorporated. 


▢ 1/2 c heavy whipping cream 

▢ 1 c mini chocolate chips (semi-sweet)

  • Prepare a double boiler where the water in the lower pot does not touch the bottom of the bowl or pot resting on top. 

  • Mix ingredients in double boiler.

  • Stir until chocolate is half melted.

  • Remove from heat and stir until chocolate is melted completely

  • Set aside



  • Cut off the raised section of your cake so that each layer is flat on top.

  • Put a dollop of icing on your platter and place the first layer of cake on top of the dollop so it sticks to the platter. 

  • Smooth 3/8 inch layer of frosting onto the top of layer 1

  • Add cake layer 2 and smooth 3/8 inch layer of frosting onto the top of layer 2.

  • Use remaining frosting to skim the outside of the cake.

  • Put chocolate ganache into a squeeze bottle.

  • Cover the outer 2" of the top of the cake with ganache.

  • Allow it to drip down the sides of the cake.

  • Use the rest of the mini chocolate chips to cover the outer rim of the cake.



Put that cake on a table where the sun can hit it, take a picture of your masterpiece and tag me @all_t_h_i_n_g_s_creative on instagram.

bottom of page