Name: Guinness Chocolate Cake with Irish Cream Cheesecake Filling and Whiskey Irish Cream Chocolate Glaze Recipe
Prep time: 20 min
Cook time: PT-492925H24M46S
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); 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 rich, moist dessert perfect for celebrations or cozy gatherings. The deep chocolate flavor from the stout pairs beautifully with the creamy, boozy cheesecake center and a silky whiskey Irish cream glaze.

Guinness Chocolate Cake with Irish Cream Cheesecake Filling and Whiskey Irish Cream Chocolate Glaze Recipe - Recipe Image

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- to 12-cup Bundt pan, making sure to coat all the crevices.
Step 2: Prepare the Irish Cream Cheesecake Filling. In a medium bowl, beat the cream cheese and ¼ cup sugar until smooth. Add the egg, Irish cream liqueur, sour cream, and flour, mixing until fully combined. Fold in chocolate chips if using. Set aside.
Step 3: Mix the dry ingredients for the cake in a large bowl: flour, cocoa powder, baking soda, and salt. Set aside.
Step 4: In another bowl, combine the Guinness, buttermilk, sour cream, and vanilla extract. Set aside.
Step 5: In a large mixing bowl, beat the softened butter, granulated sugar, and dark brown sugar until light and fluffy.
Step 6: Add the eggs one at a time to the butter mixture, beating well after each addition.
Step 7: Gradually add the dry ingredients to the wet mixture, alternating with the Guinness mixture, beginning and ending with the dry ingredients. Mix until just combined.
Step 8: Pour half of the cake batter into the prepared Bundt pan. Spoon or pipe the cheesecake filling in a ring over the batter, avoiding the edges, then cover with the remaining batter.
Step 9: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
Step 10: For the glaze, heat the heavy cream in a small saucepan over medium heat until steaming but not boiling.
Step 11: Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 1 minute, then whisk until smooth and glossy.
Step 12: Stir in the Irish cream liqueur, Irish whiskey if using, vanilla extract, and flaky sea salt.
Step 13: Allow the glaze to cool for 5–10 minutes until it thickens but remains pourable.
Step 14: Place the cooled cake on a wire rack over a sheet pan. Pour the glaze evenly over the top, letting it drip down the sides.
Step 15: While the glaze is still wet, sprinkle chocolate shavings over the cake. Let the glaze set before slicing and serving.

Tips & Variations

Use a toothpick to check doneness but avoid opening the oven too often to prevent sinking.
Substitute Greek yogurt for sour cream for a slight tang and lighter texture in the cheesecake filling.
Add finely chopped nuts like pecans or walnuts to the filling for extra texture.
For a non-alcoholic version, replace Guinness with a dark cola and omit the Irish cream liqueur and whiskey in the glaze.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, bring it to room temperature before serving for the best flavor. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator. Reheat slices gently in the microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different stout instead of Guinness?

Yes, you can use any dry stout you prefer. Guinness provides a distinct flavor, but other stouts will also work well and add their unique notes to the cake.

Do I have to use Irish cream liqueur in the cheesecake filling and glaze?

The Irish cream liqueur adds a lovely flavor that complements the stout and chocolate, but you can omit it or substitute with vanilla extract or a coffee liqueur for different flavor profiles.