Chocolate Stout Cake with Irish Cream Truffle Filling & Chocolate Whisky Glaze

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.
Course Dessert
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Author Barry C. Parsons


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

  1. Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
  2. 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.
  3. 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

  1. 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.
  2. 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

  1. 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

  1. Trim off the tops of the rounded domes on the cakes if needed.
  2. 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.
  3. Chill this half of the cake in the fridge for a couple of hours to let the filling firm up.
  4. Add the next layer of cake; again with the flattest side up.
  5. 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.