• Cooking Time: 40
  • Servings: 10
  • Preparation Time: 15



  • To Prepare your Pans:
  • Unsalted Butter
  • Natural Cocoa Powder
  • Guinness Cake:
  • 1 Cup Unsalted Butter
  • 1 cup Guinness
  • 2/3 cup Dutch Cocoa Powder
  • 2 oz 55-65% Dark Chocolate
  • Pinch of Cayenne
  • 1 tsp Kosher Salt
  • 2 cups AP Flour
  • 2 cups Granulated Sugar
  • 1 1/4 tsp Baking Soda
  • 2 large eggs; Separated
  • 1/2 cup sour cream
  • Irish Butter Creme:
  • 2/3 cup Whole Milk
  • 1/2 cup Bailey's Irish Cream
  • 3 TB plus 2 tsp AP Flour
  • Pinch of Kosher Salt
  • 1 Cup Unsalted Butter
  • 3/4 Cup Plus 1 TB Granulated Sugar


  • Prepare your Pans:
  • Butter the bottoms of 2 8-inch pans
  • Cut rounds of parchment to line the bottom of the pans, then butter the parchment and sides.
  • Spinkle natural cocoa powder and coat the pan with a fine layer.
  • Set aside.
  • Guinness Cake:
  • In a heavy saucepan melt the Butter with the Guinness, Dutched Cocoa and 2 oz 55% dark Chocolate until smooth.
  • Remove from heat, whisk in the Cayenne and Salt, then set aside to cool.
  • Whisk the Flour, Sugar and Baking Soda together in a large bowl.
  • Add the cooled Guinness/Butter/Cocoa mixture beating at medium speed until well combined.
  • Add the Egg yolks & Sour Cream and beat 2 minutes more.
  • In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
  • Fold egg whites into batter.
  • Divide batter between the 2 prepared pans
  • Bake for 35 to 40 minutes or until a toothpick comes out clean.
  • Cool in the pan for 15 minutes, before turning out onto a cooling rack.
  • Peel parchment from the bottom and cool completely before frosting with........
  • Bailey's Ermine Frosting:
  • whisk together Milk, Bailey's and Flour until "dissolved".
  • Set over medium-low flame, whisking constantly, until thickened like pastry cream.
  • Remove from the flame and whisk in a pinch of salt.
  • Pour into another bowl to stop the cooking and cover on the surface with plastic wrap to prevent a "crust" from forming or the frosting will be lumpy.
  • Meanwhile, beat the Butter and Sugar together until light and fluffy.
  • Once the Custard is no longer hot, but merely warm, turn the mixer to medium and begin adding the custard 1 TB at a time.
  • Wait until each TB is completely incorporated before adding the next.
  • Once all the custard has been added, turn the mixer to Medium-High and beat until light and fluffy (You should here the same "slapping" sound in the mixing bowl that occures when making Meringue based ButterCreme)

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