I share with enthusiasm a rich and fudgy chocolate cake made with deep, roasted flavors, layered and frosted with a smooth and creamy buttercream, and finished with a decadent chocolate ganache drip. Guinness Chocolate Cake with Irish Buttercream

Why I’ll Love This Recipe

I love its moist, indulgent texture and the depth of chocolate flavor enhanced by the unique, rich ingredients. The sweet, creamy buttercream and optional ganache drip make it feel like an elegant celebration cake—perfect for any special occasion.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake

1¾ cups (222 g) all-purpose flour
2 cups (400 g) granulated sugar
¾ cup (64 g) unsweetened cocoa powder
2 tsp baking soda
½ tsp baking powder
1 tsp fine salt
¾ cup (170 g) sour cream (or plain full-fat yogurt), room temp
½ cup vegetable oil
3 large eggs, room temp
1 tsp vanilla extract
1 cup strong brewed coffee or milk

For the Buttercream

4 sticks (454 g) unsalted butter, cool room temp
6 cups (750 g) powdered sugar, sifted
¼ cup + 2 Tbsp heavy cream or milk

For the Chocolate Drip

4 oz (113 g) semisweet or bittersweet chocolate, finely chopped
½ cup heavy cream
Sprinkles or chocolate curls (optional)

directions

Preheat oven to 350 °F. Grease and line two 8‑inch × 3‑inch cake pans with parchment.
Whisk dry ingredients (flour, sugar, cocoa, baking soda, baking powder, salt).
In another bowl, whisk sour cream, oil, eggs, vanilla, and coffee or milk.
Fold wet into dry until just combined; divide batter between pans.
Bake 35–40 minutes or until a tester is clean. Cool 30 minutes in pans, then transfer to racks and cool completely; freezing helps when frosting.
Beat butter until light and fluffy. Gradually add powdered sugar, then cream or milk, and whip until smooth—adjust consistency as needed.
Assemble cake: frost between layers and around sides (“naked” finish if desired).
For ganache: heat cream, pour over chopped chocolate, whisk until smooth and slightly cooled. Chill cake until buttercream firms, then drip ganache on top and sides; garnish before it sets.

Servings and timing

Yield: 10 servings
Prep time: 45 minutes
Cook time: 35–40 minutes
Total time: about 1 hour 25 minutes

Variations

Use strong brewed coffee, espresso, or milk for added flavor and moisture.
Swap the buttercream for a chocolate or cream cheese frosting.
Try a single-layer cake or cupcakes instead—just adjust the bake time accordingly.
Add mini chocolate chips or chopped nuts into the batter for a textural surprise.

storage/reheating

I keep the frosted cake in a cool, dry place for 2–3 days. The frosting holds well, especially if covered with a cake keeper. Unfrosted layers can be wrapped and stored at room temperature for up to 4 days or frozen for up to 2 months; thaw overnight in the fridge. To serve, I bring the cake to room temperature for best texture.

FAQs

1. Can I make this cake without coffee?

Yes—I’ve used milk instead and it works perfectly for a mild, rich flavor.

2. Will the cake sink in the middle?

It’s naturally moist and fudgy, so a slight sink isn’t a disaster—I level the top before frosting. Accurate measurements and avoiding overmixing help prevent sinking.

3. What if I don’t have two 8‑inch pans?

I’ve used 9‑inch pans, sheet pans, or even cupcake tins—just adjust bake times. For cupcakes, bake about 20 minutes.

4. Can I make this cake ahead of time?

Definitely. I bake the layers a day or two ahead and store them wrapped at room temp or freeze them. The frosting and ganache can also be made in advance.

5. What kind of cocoa powder should I use?

I like using unsweetened Dutch-process cocoa for a deeper chocolate flavor, but natural cocoa also works if that’s what I have on hand.

Conclusion

This chocolate cake with creamy buttercream never fails to impress: it’s moist, indulgent, and layered with smooth, flavorful frosting. With flexible variations and easy storage, I can tailor it for any celebration—or a luxurious weeknight dessert. Once it’s baked, I love showing it off with that dramatic ganache drip and savoring each decadent bite.