6-inch Stout Chocolate Cake and Bailey’s Irish Crème Frosting Recipe
If you love the bold flavors of Irish spiritsand the richness of a classic chocolate cake, this 6-inch cake is a festive show stopper made just for two (with maybe a slice or more to spare).
Servings: 6 inch 4 layer cake
Ingredients
For the cake:
- ½ cup unsalted stick butter softened
- 1 cup plus 2 Tablespoons light brown sugar packed
- 1 cup plus 2 Tablespoons all-purpose flour
- ½ cup high quality cocoa powder Dutch processed, sifted to remove lumps
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 large eggs room temperature
- 6 ounces bottle Guinness stout beer, or your favorite stout, room temperature (½ a bottle)
- ¼ cup whole ,2% milk, or heavy cream, room temperature
- ¾ teaspoon freshly squeezed lemon juice or distilled white vinegar
- ⅛ cup mayo room temp
- ¾ teaspoon baking soda
- 1 teaspoon apple cider vinegar
For the Irish Cream Filling
- 3.4 ounces box instant vanilla pudding
- 1 ¾ cup heavy cream or whipping cream
- ¼ cup Baileys Irish Cream
For the Cream Cheese Bailey’s frosting:
- 12 ounces cream cheese softened
- 3 Tablespoons unsalted butter at room temperature
- 2 tablespoons Baileys Irish Cream more if you like a stronger flavor
- 1 ⅔ cups confectioners’ sugar sifted
For the Irish Whiskey Ganache:
- 4 oz chopped bittersweet or semisweet chocolate
- ¼ cup heavy cream
- ¾ teaspoon light corn syrup
- ½ tablespoon unsalted butter
- 1 teaspoon Irish whiskey like Jameson
- Pinch fine sea salt
Instructions
Cake Layers:
- Preheat your oven to 350°F. Grease two 6-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, sifted cocoa powder (to avoid lumps), baking powder, and salt.
- In a measuring cup, combine the milk, lemon juice and stout, whisking until smooth.
- In a stand mixer fitted with the paddle attachment, cream the softened butter and brown sugar on medium speed until light and fluffy (about 6-8 minutes). Add the room temperature eggs one at a time, mixing just until incorporated. Scrape the sides and bottom of the bowl after each addition.
- Add one-third of the dry ingredients to the batter and mix on low speed until just combined. Pour in half of the beer mixture and mix until just combined. Remove the bowl from the mixer. Scrape the bowl to make sure the ingredients are incorporated. The mixture might look curdled at this point, but it will come back together. Repeat the process by adding another third of the dry ingredients, then the remaining beer mixture, mixing after each addition.
- Scrape the sides and bottom of the bowl to ensure all ingredients are well incorporated. Add the final third of the dry ingredients and mix until just combined. Return the bowl to the mixer and add the mayonnaise, mixing on low for 10 seconds.
- In a small bowl, mix the baking soda and cider vinegar. Pour into the batter and mix on low for another 10 seconds.
- Evenly divide the batter between the prepared cake pans. Bake on the center rack for 40-50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. If the cakes dome slightly, gently press them down with a tea towel while still warm. Let them cool in the pans for 10 minutes.
- Run a knife around the edges, remove the parchment, and transfer the cakes to a wire rack to cool completely. Wrap the cooled cakes tightly in plastic wrap and refrigerate until fully chilled before assembling.
Baileys Irish Cream Filling
- Chill a mixing bowl and beaters in the fridge for 10–15 minutes to speed up mixing time. In the chilled bowl, sift in dry pudding mix and pour in heavy cream, and Baileys Irish Cream. Start mixing on low speed until combined, then increase to high and beat until thick. If whisking by hand, whisk rapidly for about 2 minutes until thickened. Refrigerate until ready to use.
Irish Whiskey Ganache Drip
- Place the chocolate in a microwave-safe bowl and pour the heavy cream over it. Microwave for 1 minute, then stir. Microwave for another 30 seconds, then let sit for 1 minute before stirring again until smooth. If the chocolate isn’t fully melted, microwave in 10–15 second increments, stirring in between, until smooth.
- Stir in the Irish whiskey until fully incorporated. Let the ganache cool until it reaches a good dripping consistency. To test, drizzle a little inside the bowl—if it runs too quickly, let it thicken slightly before using.
Cream cheese Bailey’s frosting:
- Using a hand-held mixer or stand mixer, beat cream cheese, butter, Bailey’s, and salt in bowl on medium high speed until smooth, 1 to 2 minutes. Scrape down sides of bowl as needed. Reduce speed to medium-low, gradually add sugar and beat until smooth, 2 to 3 minutes.
Assembly of Cake
- Work with chilled cake layers. Using a long-serrated knife, torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake.
- Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
- Pipe a ¼-inch frosting dam around the edge using a piping bag with the tip snipped off or a round tip (#12). You can also use a food storage bag with corner snipped off. Fill the center with Baileys mousse filling and spread evenly.
- Place another cake layer on top, with the rounded top up ???, and press down gently so that the layer is adhered to the filling. Repeat the previous two steps, applying the frosting dam and cream cheese frosting.
- Place the third layer cake layer, top up, and press down gently so that the layer is adhered to the filling.
- Add the final frosting dam and filling layer. Place the final cake layer (the bottom of one of the cakes) bottom side up on the filling layer, pressing gently to adhere.
- Apply a crumb coat of frosting to seal in crumbs. Chill if needed, then apply the final coat of frosting. Use a heated bench scraper for a smooth finish.
- For the ganache drip, pour the cooled ganache into a squeeze bottle or pipping bag and snip the tip (no pipping bag? use a plastic food storage bag and snip the corner). Pipe drips around the chilled cake, then spread additional ganache on top. Filling in the top of the cake with the ganache and smooth. Slice into pieces and serve.
Notes
Number of Layers tips: This recipe creates 2 - 2" layer cakes to be torted, or you can divide them into three pans for a 3 layer 6 inch cake.
Cake Layer Storage Tips: Wrapped cakes will keep in the refrigerator for up to 3 days. For longer storage, wrap the cakes well in plastic wrap, place them in a zip-top bag, and freeze for up to 3 weeks. Defrost in the refrigerator before using.
Bailing Irish Crème filling Storage Cakes with this filling should be kept chilled until 1–2 hours before serving. If making in advance, store in the refrigerator for up to 5 days.
Assembled cake: The completed cake will keep in the refrigerator for up to three days. Bring to room temperature before serving.