Death by Chocolate Cake

An Irish dark chocolate cream cake made with Guinness and Espresso, with a Bailey’s based sauce filling and covered with a Bailey’s and Whiskey based white chocolate Ganache.

(Originally from: https://sugargeekshow.com/recipe/irish-cream-cake/)

Ingredients

Equipment: Stand mixer with paddle attachment

Death By Chocolate Cake

• 14 oz (397 g) Stout Beer
• 1 1/2 Tbsp (1 1/2 Tbsp) Espresso Powder
• 2 tsp (2 tsp) Real Vanilla
• 14 oz (397 g) Cake Flour
• 1 tsp (1 tsp) Baking powder
• 2 tsp (2 tsp) Baking soda
• 1 1/2 tsp (1 1/2 tsp) Salt
• 6 oz (170 g) Dutched Cocoa Powder
• 10 oz (284 g) Unsalted Butter
• 16 oz (454 g) Granulated Sugar
• 4 Large (4 Large) Eggs
• 6 oz (170 g) Mayonnaise
• 6 oz (170 g) Mini chocolate chips

Bailey’s Poke Filling

• 8 oz (227 g) Sweetened Condensed Milk
• 4 oz (113 g) Bailey’s Irish Cream Liqour
• 4.5 oz (128 g) Semi-sweet chocolate

Bailey’s White Chocolate Ganache

• 24 oz (680 g) White chocolate
• 4 oz (113 g) Bailey’s Irish cream liqour
• 4 oz (113 g) Heavy Whipping Cream
• 1 tsp (1 tsp ) Vanilla Extract
• 1 Tbsp (1 Tbsp) Irish Whiskey (Jameson)
• 1/4 tsp (1/4 tsp) Salt

Instructions

Death by Chocolate Cake

NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold so that the ingredients mix and incorporate correctly. 

Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.

In a large measuring cup combine the stout, espresso powder and vanilla. Whisk together and set aside. 

Sift together the flour, cocoa, salt, baking powder and baking soda in a large bowl and set aside. 

Place softened butter in the bowl of a stand mixer with the paddle attachment. Cream until smooth and shiny. With mixer on low, gradually sprinkle in the sugar. Beat until mixture is fluffy and almost white. About 3-5 minutes. 

Add your eggs one at a time. Let the egg incorporate fully before adding in the next egg to avoid breaking your batter. Add in your mayo and mix until combined. 

With the mixer on low, add in 1/3 of your dry ingredients and mix until almost combined. Add in 1/3 of your liquid ingredients. Repeat the process two more times until everything is combined. 

Gently fold in the mini chocolate chips and divide equally into two 8″ cake pans. Bake for 30 – 40 minutes until a toothpick comes out cleanly but with a few sticky crumbs. Don’t over bake. 

Let cool and then wrap in plastic wrap and chill until the cakes are firm enough to handle. You can flash chill in the freezer if you need to cool them quickly. 

Once your cake is finished baking and cooled for about 15 minutes, turn the cake out of the pan. Place some plastic wrap into the bottom of the pan and put the cake back in. This keeps the sauce from making the cake stick to the pan.

Bailey’s Poke Filling

In a microwave safe bowl, combine the sweetened condensed milk and Bailey’s Irish Cream. Microwave until almost boiling. 

Pour heated mixture over the chocolate chips and let sit for 2 minutes to let the chocolate melt. Mix until combined.

Then you poke poke poke some holes and drizzle that amazing sauce allllll over the cake. The sauce goes down into all those nooks and crannies and makes it extra rich and moist. Cover with more plastic wrap and let it chill overnight. The chocolate in the sauce hardens up and allows you to handle the cake once it’s fully cooled.

Bailey’s Irish Cream White Chocolate Ganache

In a microwave safe bowl, combine the heavy whipping cream and Bailey’s Irish Cream. Microwave until almost boiling. 

Pour heated mixture over the white chocolate and let sit for 2 minutes to let the chocolate melt. Add vanilla, whiskey and salt and whisk until smooth and creamy

Let ganache cool until creamy in texture, like peanut butter consistency before frosting your cake

Optional: Top the cake with a caramel drizzle

Notes

1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 

2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 

3. Practice Mise en Place (everything in it’s place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. 

5. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 

See also Caramel Drizzle for a topping.