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

Introduction

This Guinness Chocolate Cake with Irish Cream Cheesecake Filling is a decadent dessert that combines rich chocolate flavors with a creamy, boozy center. Perfect for celebrations or a special treat, this Bundt cake is finished with a silky whiskey Irish cream chocolate glaze.

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

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 10 to 12-cup Bundt pan, making sure all crevices are well coated.
2. Step 2: Prepare the Irish Cream Cheesecake Filling. In a medium bowl, beat cream cheese and ¼ cup sugar until smooth. Add the egg, Irish cream liqueur, sour cream, and flour. Mix until fully combined. Fold in mini chocolate chips or chopped chocolate if using, then set aside.
3. Step 3: In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
4. Step 4: In another bowl, combine Guinness, buttermilk, sour cream, and vanilla extract. Set aside.
5. Step 5: In a large mixing bowl, beat softened butter with granulated sugar and dark brown sugar until light and fluffy.
6. Step 6: Add eggs one at a time, beating well after each addition.
7. Step 7: Alternately add the dry ingredients and the Guinness mixture to the butter and sugar mixture, beginning and ending with the dry ingredients. Mix until just combined.
8. Step 8: Pour half of the cake batter into the prepared Bundt pan. Spoon or pipe the cheesecake filling evenly in a ring over the batter, keeping it away from the edges. Cover with the remaining cake batter.
9. Step 9: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely.
10. Step 10: For the glaze, heat 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.
11. Step 11: Stir in Irish cream liqueur, Irish whiskey (if using), vanilla extract, and a pinch of flaky sea salt. Let the glaze cool for 5–10 minutes until slightly thickened but still pourable.
12. Step 12: 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. While the glaze is still wet, sprinkle chocolate shavings on top.
13. Step 13: Allow the glaze to set for a few minutes before slicing and serving.

Tips & Variations

• Use a high-quality Guinness for the best deep chocolate flavor.
• For a non-alcoholic version, substitute the Irish cream liqueur and whiskey with vanilla extract or coffee extract.
• Mini chocolate chips in the cheesecake filling add a delightful texture, but you can omit them if preferred.
• Make sure not to overmix the batter to keep the cake tender and moist.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best flavor and texture. Leftover glaze can be refrigerated in an airtight container and gently reheated before use.

How to Serve

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 or coffee extract to maintain flavor without alcohol.

What type of pan is best for this cake?

A 10- or 12-cup Bundt pan works best to create the ring shape and hold the cheesecake filling inside the batter.

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

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★★★★★

4.8 from 112 reviews

This rich and decadent Guinness Chocolate Cake features a moist chocolate base infused with the distinct flavor of Guinness beer and a luscious Irish cream cheesecake filling. Topped with a silky whiskey Irish cream chocolate glaze and adorned with chocolate shavings, this Bundt cake offers a wonderful combination of bold flavors and creamy textures perfect for special occasions or festive gatherings.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

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)

Guinness Chocolate 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

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

1. Preparation: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup or 12-cup Bundt pan, making sure all crevices are well coated to prevent sticking.
2. Make the Irish Cream Cheesecake Filling: In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the egg, Irish cream liqueur, sour cream, and flour, mixing thoroughly until fully combined. If desired, fold in mini chocolate chips or finely chopped dark chocolate for added texture. Set this filling mixture aside.
3. Mix Dry Ingredients for Cake: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
4. Combine Wet Ingredients for Cake: In a separate bowl, stir together the Guinness beer, buttermilk, sour cream, and vanilla extract. Set aside.
5. Cream Butter and Sugars: Using a large mixing bowl, beat the softened unsalted butter with granulated sugar and dark brown sugar until the mixture is light and fluffy, which should take about 3-5 minutes on medium speed.
6. Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to ensure full incorporation and a smooth batter.
7. Combine Wet and Dry Ingredients: Gradually add the dry ingredients alternately with the Guinness mixture into the butter-egg mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing and maintain a tender cake texture.
8. Layer the Cake: Pour half of the cake batter evenly into the prepared Bundt pan. Spoon or pipe the Irish cream cheesecake filling in a ring over the batter, being careful not to touch the edges of the pan. Cover the filling with the remaining cake batter evenly.
9. Bake the Cake: Place the Bundt pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean with no wet batter. Remove from oven and allow the cake to cool in the pan for 20 minutes.
10. Cool Cake: After resting in the pan, invert the Bundt cake onto a wire rack and allow it to cool completely before glazing.
11. Prepare the Whiskey Irish Cream Chocolate Glaze: In a small saucepan over medium heat, warm the heavy cream until it’s steaming but not boiling. Remove from heat and pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 1 minute to soften the chocolate, then whisk until the mixture is smooth and glossy.
12. Add Flavorings to Glaze: Stir in the Irish cream liqueur, optional Irish whiskey, vanilla extract, and a pinch of flaky sea salt to the chocolate mixture. Mix well to combine.
13. Cool Glaze: Allow the glaze to cool for 5 to 10 minutes until it thickens slightly but remains pourable.
14. Glaze the Cake: Place the fully cooled Bundt cake on a wire rack set over a sheet pan. Pour the glaze evenly over the top of the cake, allowing it to drip down the sides.
15. Decorate: While the glaze is still wet, sprinkle chocolate shavings on top for an elegant finishing touch.
16. Serve: Let the glaze set for a few minutes before slicing. Serve and enjoy the delicious layers of Guinness chocolate and creamy Irish cream cheesecake.

Notes

• Make sure the cream cheese is softened for smooth cheesecake filling without lumps.
• Do not overmix the batter after adding flour as it can result in a dense cake.
• You can substitute Greek yogurt for sour cream in the cheesecake filling for a slight tang and texture variation.
• If you prefer a non-alcoholic version, omit the Irish cream liqueur and whiskey; substitute with cream or milk for the filling and glaze.
• The Bundt pan size should be 10-cup or 12-cup capacity to accommodate the batter and filling properly.
• Allow the cake to cool completely before applying the glaze to prevent it from melting and running off too quickly.
• Chocolate shavings add a decorative touch but can be omitted or replaced with extra mini chocolate chips if desired.

Keywords: Guinness chocolate cake, Irish cream cheesecake cake, Irish dessert, Bundt cake, chocolate cake with cream filling, whiskey chocolate glaze