Name: Guinness Chocolate Cake with Irish Cream Cheesecake Filling and Whiskey Irish Cream Chocolate Glaze Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Irish
Ingredients: 2 ½ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking soda; ½ teaspoon salt; 1 cup Guinness beer; ½ cup buttermilk; ½ cup sour cream; 2 teaspoons vanilla extract; 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; ½ cup dark brown sugar, packed; 3 large eggs; 6 oz cream cheese, softened; ¼ cup granulated sugar; 1 large egg; 2 tablespoons Irish cream liqueur (like Baileys); 1 tablespoon sour cream (or Greek yogurt); 1 tablespoon all-purpose flour; 2 tablespoons mini chocolate chips or finely chopped dark chocolate (optional); ½ cup heavy cream; 1 cup semi-sweet chocolate chips or finely chopped dark chocolate; 2 tablespoons Irish cream liqueur (like Baileys); 1 tablespoon Irish whiskey (optional, for a bolder flavor); 1 teaspoon vanilla extract; Pinch flaky sea salt (optional); ¼ cup chocolate shavings (for decoration)

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Introduction

This Guinness Chocolate Cake with Irish Cream Cheesecake Filling is a decadent treat combining rich chocolate, creamy filling, and a touch of Irish charm. Perfect for celebrations or whenever you want to impress with a moist, flavorful dessert.

A chocolate bundt cake with one slice removed, showing two layers: a dark brown outer layer and a lighter brown inner swirl. The top of the cake is covered in glossy dark chocolate glaze and sprinkled thickly with milk chocolate shavings, creating a textured and rich look. The cake sits on a dark textured plate placed on a white marbled surface. Around the cake, there is a clear bowl with more chocolate shavings and a silver spoon, a black and gold can, a glass with a yellow drink, and a white plate with a slice of the cake and a silver fork next to it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup Guinness beer
½ cup buttermilk
½ cup sour cream
2 teaspoons vanilla extract
1 cup unsalted butter (softened)
1 ½ cups granulated sugar
½ cup dark brown sugar (packed)
3 large eggs
6 oz cream cheese (softened)
¼ cup granulated sugar
1 large egg
2 tablespoons Irish cream liqueur (like Baileys)
1 tablespoon sour cream (or Greek yogurt)
1 tablespoon all-purpose flour
2 tablespoons mini chocolate chips or finely chopped dark chocolate (optional)
½ cup heavy cream
1 cup semi-sweet chocolate chips or finely chopped dark chocolate
2 tablespoons Irish cream liqueur (like Baileys)
1 tablespoon Irish whiskey (optional, for a bolder flavor)
1 teaspoon vanilla extract
Pinch flaky sea salt (optional)
¼ cup chocolate shavings (for decoration)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 10- or 12-cup Bundt pan, making sure to coat all crevices well.
Step 2: Prepare the Irish Cream Cheesecake filling by beating together the softened cream cheese and ¼ cup granulated sugar until smooth. Add the egg, Irish cream liqueur, sour cream, and flour, mixing until fully combined. Fold in the mini chocolate chips or chopped chocolate if using. Set aside.
Step 3: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate bowl, combine the Guinness, buttermilk, sour cream, and vanilla extract.
Step 4: In a large mixing bowl, beat the softened butter, granulated sugar, and dark brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Step 5: Gradually add the dry ingredients into the butter and eggs mixture, alternating with the Guinness mixture. Start and end with the dry ingredients, mixing just until combined.
Step 6: Pour half of the cake batter into the prepared Bundt pan. Spoon or pipe the cheesecake filling evenly in a ring over the batter, avoiding the edges. Cover with the remaining cake batter.
Step 7: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
Step 8: For the glaze, heat the heavy cream in a small saucepan over medium heat until steaming but not boiling. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 1 minute, then whisk until smooth and glossy.
Step 9: Stir in the Irish cream liqueur, whiskey (if using), vanilla extract, and flaky sea salt. Let the glaze cool for 5 to 10 minutes until it thickens slightly but remains pourable.
Step 10: Place the cooled Bundt cake on a wire rack over a sheet pan. Pour the glaze evenly over the top, allowing it to drip down the sides. While the glaze is still wet, sprinkle chocolate shavings over the cake.
Step 11: Let the glaze set for a few minutes before slicing and serving.

Tips & Variations

Use high-quality cocoa powder and chocolate for the richest flavor.
Substitute Greek yogurt for sour cream in the filling for a tangier taste and lighter texture.
For a non-alcoholic version, replace Irish cream liqueur and whiskey with vanilla extract or coffee flavoring.
Mini chocolate chips in the filling add a delightful texture, but you can omit them if preferred.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or gently warm slices before serving for the best texture and flavor.

How to Serve

The image shows a chocolate bundt cake with a thick, dark chocolate glaze dripping down the sides. The cake has two main layers: a rich, dark brown chocolate outer layer and a lighter, creamy yellow layer hidden inside near the middle. The top of the cake is decorated with curled chocolate shavings, adding texture and detail. A slice of cake is being lifted, revealing the dense, moist crumb of the chocolate and the smooth inner layer. The cake is placed on a cake stand with a white marbled texture visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without alcohol?

Yes, you can substitute the Irish cream liqueur and whiskey with vanilla extract or coffee extract to maintain flavor without the alcohol.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached. If batter sticks, bake for a few more minutes and test again.