Guinness Stout Cake Recipe with Baileys Ganache, Mousse and Buttercream

St. Patrick’s Day in Savannah is a holiday with a capital H! Schools are off, banks close, businesses shutter until after THE PARADE. A half a million visitors descend on our fine city to celebrate with us. If you have never experienced Savannah on St. Patrick’s Day, well, it is a bucket list item for sure.

Yes, there is plenty of alcohol…we do offer “to go” cups in the Historic District after all. While I love a drink every now and again, I prefer to celebrate with cake….Chocolate Stout Cake made with Guinness and Baileys Mousse and oh yeah, Baileys Buttercream!

This dark, moist, chocolate cake always makes an appearance on our St. Patrick’s Day menu.  For those who aren’t beer drinkers, don’t be deterred from giving this cake a try. The beer gives the cake a nice richness without the lingering taste. This recipe is from King Arthur Flour. I added the vanilla because, everything is better with vanilla.

I LOVE Baileys so why not dress our chocolate stout cake up with ganache, mousse and buttercream all flavored with Baileys! Not a fan of chocolate, the Baileys fillings and frostings will pair beautifully with vanilla cake, too. Erin go Bragh!

Get all the recipes below…

Chocolate Stout Cake Ingredients
Chocolate Stout Cake! YUM!
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chocolatestoutcakewithbaileysirishcream

Chocolate Stout Cake


Ingredients


Instructions

Notes

Make sure all ingredients are at room temperature

Not all unsweetened cocoa is created equal.  This recipe calls for a Dutched Process Cocoa and if you use an unsweetened cocoa instead, the result will not be the same.  Dutch processed cocoa can be found in the grocery store. Ghirardelli, Droste, Hershey, and Guittard are a few brands, usually found in the grocery store.

A delicious, creamy, dark chocolate ganache flavored with Baileys Irish Cream is the perfect accompaniment to our Guinness Chocolate Stout Cake. This ganache is made for bittersweet or semi-sweet chocolate only.

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Baileys Irish Cream Chocolate Ganache


Ingredients

 


Instructions

Notes

Ganache can sit out unrefrigerated for 2 days.  Refrigerated for 2 weeks. Frozen for 6 months.

Other liquors can be substituted for the Baileys Irish Cream.

If chocolate doesn’t fully melt, microwave on low for 15 second intervals, stirring between each 15 seconds.

The chocolate is the real star of this recipe.  Use the best tasting coverture chocolate you can find.  Callebaut is my personal favorite. Use what tastes good to you.  Fine chocolates such as Lindt Chocolate can usually be found on the candy aisle at most grocery stores.

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Baileys Irish Cream Mousse


Ingredients

 


Instructions

  1. In the bowl of a stand mixer, add heavy cream, pudding mix, and Baileys Irish Cream.
  2. Using the whisk attachment, beat on low for 1 minute then turn the mixer to medium – medium high and mix until stiff peaks form.

Notes

Makes a yummy filling for cakes!

Be sure to keep the mousse refrigerated

A variation of the Faux Swiss Meringue Buttercream, the Baileys Irish Cream Version is sublime!  It pairs nicely with chocolate cake or vanilla cake. Paired with the Chocolate Stout Cake…it is decadence of the best kind!

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Baileys Irish Cream Buttercream


Ingredients

 


Instructions

Notes

Have ingredients at room temperature.

After adding butter, the mixture will break, or look soupy.  Walk away and let the mixer do its job.  

Store at room temp for 3 days, refrigerate for 2 weeks, freezer for 3 months.

 Bring cold/frozen buttercream to room temperature and beat on low with paddle before using.

Don’t skimp on the flavoring!  This recipe will taste like whipped butter if you don’t add enough flavoring.  

Pasteurized egg whites can be found in a carton in the egg department of most grocery stores.  Be sure to select a carton of egg whites only! 

Fresh egg whites are not suitable for this recipe because they have not been exposed to heat in order to destroy potential bacteria.

If the buttercream has a lot of air bubbles, microwave it in 10 second intervals on high until you see a small amount of melted butter around the top rim of the bowl.  Return to mixer and using the paddle attachment, beat on low. This will return the buttercream to a smooth and creamy state.

Blog post may contain affiliate links to products I use and love!

  1. Kaley says:

    Looks divine.
    The photo shows a four layer cake, while the recipe says it makes two 9″ or three 8″.
    Is the recipe correct or was the cake recipe made twice?
    Were the frosting and filling measurements for a two layer or four?
    Do you know if these recipes can be doubled?

    • Minette says:

      Thanks! The cake pictured was actually a 6” cake. This recipe will yield four 6” layers. Sorry for the confusion. The frosting will be enough for one cake recipe. You will probably have some leftover mousse. Left over mousse can be frozen and used at a later date. I have doubled the mousse and frosting with no problem. I haven’t doubled the cake recipe but it should double just fine. Thank you!

  2. Chenelle Borde says:

    Can I make the mousse with chocolate pudding instead? 🤔

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