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.
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.
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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.
Nordic Ware 9" Round Natural Aluminum Cake Pans, 2 Pack 9" Non-Stick
Silicone Spatula Set : U-Taste Heat-Resistant Spatula - One Piece Seamless Design, Non-Stick Silicone Rubber with Reinforced Stainless Steel Core (4 Piece Set, Red)
Rock Recipes: The Best Food From My Newfoundland Kitchen
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Serving Size1 slice
Amount Per Serving Calories 484 Total Fat 21g Saturated Fat 9g Trans Fat 0g Unsaturated Fat 11g Cholesterol 46mg Sodium 234mg Carbohydrates 63g Fiber 3g Sugar 45g Protein 5g