Description
This rich and moist Guinness Chocolate Cake features an indulgent Irish Cream Cheesecake Filling that adds a luscious, creamy texture. Topped with a smooth Whiskey Irish Cream Chocolate Glaze and decorative chocolate shavings, this Bundt cake celebrates the perfect blend of deep chocolate, stout beer, and Irish cream flavors, making it a sophisticated dessert ideal for special occasions or festive gatherings.
Ingredients
Scale
For the Cake:
- 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
For the Irish Cream Cheesecake Filling:
- 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)
For the Whiskey Irish Cream Chocolate Glaze:
- 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
- Preparation: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup or 12-cup Bundt pan thoroughly to ensure the cake releases easily after baking.
- Prepare the Irish Cream Cheesecake Filling: In a medium bowl, beat together the softened cream cheese and ¼ cup 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.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures even distribution of leavening and cocoa flavor.
- Combine Wet Ingredients: In another bowl, mix the Guinness beer, buttermilk, sour cream, and vanilla extract. This blend will moisten the batter and add depth of flavor.
- Cream Butter and Sugars: Using a mixer, beat the softened butter with granulated sugar and dark brown sugar until the mixture is light and fluffy. This step adds airiness to the cake texture.
- Add Eggs: Beat in the eggs one at a time, fully incorporating each before adding the next to maintain a smooth batter.
- Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredients into the butter mixture, alternating with the Guinness mixture. Begin and end with dry ingredients, mixing until just combined to avoid overmixing.
- Layer the Cake: Pour half of the cake batter into the prepared Bundt pan. Spoon or pipe the Irish cream cheesecake filling in a ring over the batter, making sure to avoid the edges so the cake layers properly. Cover with the remaining cake batter.
- Bake: Bake the cake for 50 to 60 minutes. Check doneness with a toothpick inserted in the center—it should come out clean. Allow the cake to cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
- Prepare the Whiskey Irish Cream Chocolate Glaze: Heat the heavy cream in a small saucepan over medium heat until steaming but not boiling. Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 1 minute. Whisk until the mixture is smooth and glossy.
- Add Flavorings: Stir in the Irish cream liqueur, Irish whiskey (if using), vanilla extract, and a pinch of flaky sea salt to elevate the glaze’s flavor profile.
- Cool the Glaze: Let the glaze cool for 5 to 10 minutes until it thickens slightly but remains pourable for easy glazing.
- Glaze the Cake: Place the cooled Bundt cake on a wire rack set over a sheet pan. Pour the glaze evenly over the top, allowing it to drip down the sides naturally.
- Decorate: While the glaze is still wet, sprinkle chocolate shavings over the cake for an elegant finish.
- Serve: Allow the glaze to set for a few minutes before slicing and serving to achieve clean cuts and a delightful presentation.
Notes
- Make sure the Guinness beer is at room temperature to avoid curdling the batter.
- If you prefer a non-alcoholic version, substitute Irish cream liqueur and whiskey with vanilla extract or milk.
- Use a Bundt pan with ample capacity (10-12 cups) to accommodate the layers comfortably.
- Ensure all dairy ingredients like cream cheese, butter, and eggs are at room temperature for smoother mixing.
- The glaze can be made a day ahead and refrigerated; gently rewarm before glazing the cake.
- Leftover cake, covered, can be stored at room temperature for up to 3 days or refrigerated for up to 5 days.
- Mini chocolate chips in the filling are optional but add a nice texture contrast.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Keywords: Guinness chocolate cake, Irish cream cheesecake filling, whiskey chocolate glaze, Bundt cake, chocolate stout cake
