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

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★★★★★

4.8 from 87 reviews

This indulgent Guinness Chocolate Cake features a rich, moist chocolate batter infused with Guinness stout, layered with a creamy Irish Cream cheesecake filling, and finished with a smooth Whiskey Irish Cream chocolate glaze. Perfect for St. Patrick’s Day or any celebration, this Bundt cake offers a decadent combination of robust flavors and luscious textures.

Ingredients

Scale

For the Cake Dry Ingredients:

  • 2 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt

For the Cake Wet Ingredients:

  • 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)
  • 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 thoroughly, ensuring all the crevices are coated to prevent sticking.
  2. Prepare the Irish Cream Cheesecake Filling: In a medium bowl, beat the softened cream cheese and ¼ cup sugar together until smooth. Add the egg, Irish cream liqueur, sour cream, and flour, mixing until completely combined. If desired, gently fold in the mini chocolate chips or chopped dark chocolate. Set aside.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this mixture aside.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the Guinness beer, buttermilk, sour cream, and vanilla extract until well blended. Set aside.
  5. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with the granulated sugar and dark brown sugar using an electric mixer until the mixture is light, fluffy, and pale in color.
  6. Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to ensure a smooth batter.
  7. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter and sugar mixture, alternating with the Guinness mixture. Start and end with the dry ingredients. Mix gently until just combined to avoid overmixing.
  8. Layer the Cake Batter and Filling: Pour half of the cake batter into the prepared Bundt pan. Spoon or pipe the Irish cream cheesecake filling evenly in a ring over the cake batter, keeping it away from the edges. Carefully cover with the remaining cake batter to create layers.
  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. Allow the cake to cool in the pan for 20 minutes before turning it out onto a wire rack to cool completely.
  10. Prepare the Whiskey Irish Cream Chocolate Glaze: In a small saucepan, heat the heavy cream over medium heat until it is steaming and just about to simmer, but do not boil. Remove the pan from heat and pour the hot cream over the chocolate chips in a heatproof bowl. Let this sit for 1 minute to soften the chocolate.
  11. Mix the Glaze: Whisk the chocolate and cream together until the mixture is smooth and glossy. Stir in the Irish cream liqueur, optional Irish whiskey for bolder flavor, vanilla extract, and a pinch of flaky sea salt if desired.
  12. Cool the Glaze: Allow the glaze to cool for 5 to 10 minutes until it thickens slightly but remains pourable.
  13. Glaze the Cake: Place the fully cooled Bundt cake on a wire rack set over a sheet pan to catch drips. Pour the chocolate glaze evenly over the top, letting it drip down the sides naturally.
  14. Decorate and Serve: While the glaze is still wet, sprinkle chocolate shavings over the cake for an elegant finish. Let the glaze set for a few minutes before slicing and serving.

Notes

  • Use a well-greased and floured Bundt pan to ensure the cake releases easily after baking.
  • If you don’t have Irish cream liqueur, you can substitute with vanilla extract, but the unique flavor will be diminished.
  • The cake tastes even better the next day as the flavors meld together.
  • For a non-alcoholic version, replace Guinness with stout-flavored soda and omit the liqueurs.
  • Mini chocolate chips in the cheesecake filling add a delightful texture but are optional.
  • Ensure not to overmix the batter to keep the cake tender and moist.
  • The whiskey in the glaze is optional but adds depth and warmth to the flavor.

Keywords: Guinness chocolate cake, Irish cream cheesecake filling, whiskey chocolate glaze, Bundt cake, St. Patrick's Day dessert, moist chocolate cake

Find it online: https://dylangranv.com/guinness-chocolate-cake-with-irish-cream-cheesecake-filling-and-whiskey-irish-cream-chocolate-glaze-recipe/