Chocolate Stout Cake with Irish Cream Truffle Filling & Chocolate Whisky Glaze. The ultimate dessert indulgence for St. Patrick’s Day with not one, but three boozy nods to the Emerald Isle.
I’ve always intended to add a chocolate stout cake recipe to Rock Recipes. However, for some reason I’m always particularly busy around this time of year and St. Patrick’s Day always creeps up on me.
I have done done Paddy’s Day posts in the past like our very popular St. John’s Stout Stew and Whole Wheat Irish Soda Bread. Inevitably, I’m often left too late to post something new for the day.
With our deep Irish roots here in Newfoundland, the day itself is still a popular reason to celebrate.
No doubt the pubs along George Street and Water Street here in St. John’s will be bouncing. There’ll be plenty of toe tapping to the sounds of Celtic and Irish Newfoundland music late into the night, for sure.
It’s been years since I was a downtown reveller myself so I’ll probably stay home.
That’s not so bad when I can enjoy that great Irish stew recipe I mentioned above. I’ll finish off that great comfort food meal with a slice of this incredible cake that I did a practice run on last week.
Stick with what you know.
I considered trying a different chocolate cake recipe than my standard recipe but since that one is so moist and delicious. Then, I said, why risk it?
I just replaced all of the liquid ingredients, the coffee and milk, with a full pint of Guinness.
I’d added Irish Cream to whipped cream and chocolate before with good success, so that was destined to be the filling.
For a final Irish flourish, I thought why not add a splash of Irish whiskey to the chocolate truffle glaze. The result was actually not very boozy at all.
Well, at least in my opinion, but all of the flavours played nicely in different ways with the chocolate.
Whether it’s St. Patrick’s Day or not, this cake would make a terrific celebration cake at any time of the year.
I might just make it again for my own birthday. Or, if I can’t wait that long, as a Father’s Day cake in a couple of months time.
Looking for the perfect Irish Style stew for St Patrick’s Day? Be sure to try our St. John’s Stout Stew.
Love homemade cakes from scratch?
We’ve put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love.
Originally published MArch 2018.
Like this Chocolate Stout Cake recipe?
You’ll find plenty of other delicious ideas in our Cakes & Pies Category and in our Desserts Category.
It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly meals and desserts too!
Chocolate Stout Cake with Baileys Truffle & Whiskey Glaze
Chocolate Stout Cake with Irish Cream Truffle Filling & Chocolate Whisky Glaze - the ultimate dessert indulgence for St. Patrick's Day with not one, but three boozy nods to the Emerald Isle.
For the Chocolate Stout Cake
- 2 cups sugar
- 2 cups all purpose flour
- ¾ cup cocoa
- 2 tsp . baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs
- 1 pint Guiness stout, 2 cups
- ½ cup vegetable oil
- 1 tsp vanilla extract
For the Bailey's Truffle Filling
- 1 cup whipping cream
- 1 ounce of Baileys Irish Cream
- 1 cups dark chocolate chips
- 2 tbsp rounded icing sugar, powdered sugar
- 1 tsp vanilla extract
For the Chocolate Whiskey Glaze
- 1 cup dark chocolate chips
- 1/4 cup whipping cream
- 1 ounce Jameson Irish Whiskey
To make the cake batter
- Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
- Pour into 2 greased 9 inch cake pans. I like to use additional cocoa to dust the sides and bottom of the pans instead of flour and I do usually line the bottom of the cake pans with parchment paper.
- Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.
For the Bailey's Truffle Filling
- In a double boiler, melt the chocolate chips together with 1/4 cup of the whipping cream. Stir constantly as you melt the chocolate and don't let it overheat. As soon as the last of the chocolate melts, take it immediately off the heat and let it cool down to lukewarm or cooler.
- Whip the remaining 3/4 cups cream with Baileys Irish Cream, the icing sugar & vanilla to soft peaks and fold in the melted chocolate by hand.
To prepare the Chocolate Whiskey Glaze
- Melt the chocolate and whipping cream together in a double boiler. Take it just to the melting point until smooth, then remove from the heat and stir in the Irish whiskey until smooth.
To put the cake together
- Trim off the tops of the rounded domes on the cakes if needed.
- Place one of the cakes bottom side up on a cake plate. Spread the Baileys Truffle filling evenly on the cake going just to the edges.
- Chill this half of the cake in the fridge for a couple of hours to let the filling firm up.
- Add the next layer of cake; again with the flattest side up.
- Pour the warm whiskey glaze into the centre of the cake. I like to coax it out to the edges with a small spatula to let it run over the edges.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Serving Size1 slice
Amount Per Serving Calories 484Total Fat 21gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 11gCholesterol 46mgSodium 234mgCarbohydrates 63gFiber 3gSugar 45gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Saturday 19th of March 2022
Delicious cake. I added slices of Honeybells around the perimeter of the cake. They added a touch of fruitiness that I liked. The cake was amazing and I will make it again. Thank you.
Patty Anne Hill
Wednesday 14th of April 2021
I love this cake but..... the middle however I make it, following instructions precisely, never works. It squishes out of the middle even after being in the fridge, the top slides off even while in the fridge. Luckily it is so delicious that no one minds. It ends up with the middle being scooped up to combine with the ganache. I want it to look like yours, but it doesn’t. Can you figure this out?
Chocolate Stout Cake with Baileys Truffle & Whiskey Glaze - All Foods Magazine
Monday 15th of March 2021
[…] post Chocolate Stout Cake with Baileys Truffle & Whiskey Glaze appeared first on Rock […]
Saturday 12th of September 2020
Hi, I was wondering if the cake needs to be chilled when done or if it's fine on the counter for a few hours. Thanks!
Thursday 7th of May 2020
would 1 cup of guinness be enough?? most other recipes call for one