Serves 18
75 min
Irish Drunken Cake
Recipe GLPR6ede979efd19c8
A decadent chocolate cake infused with Guinness stout, Irish whiskey, and topped with a rich Irish cream frosting made from cream cheese and mascarpone. This sophisticated dessert combines deep cocoa flavors with the distinctive malty notes of Guinness and a smooth boozy finish.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2½ cups All-purpose flour
2 teaspoons Baking powder
2 teaspoons Baking soda
½ teaspoon Sea salt
10 tablespoons Unsalted butter
1½ cups Guinness stout beer
¾ cup Dutch-processed cocoa powder
1½ cups Granulated white sugar
½ cup Dark brown sugar
½ cup Greek-style yogurt
2 Large eggs
¼ cup Irish whiskey
1½ cups Heavy whipping cream
16 oz Cream cheese
8 oz Mascarpone cheese
2 cups Powdered sugar
2 teaspoons Vanilla extract
3 tablespoons Irish whiskey (for frosting)
3 tablespoons Irish cream liqueur
Directions
Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Set aside.
In a small saucepan, melt the unsalted butter over low heat. Pour in the Guinness and stir until combined. Remove from heat and add the Dutch-processed cocoa powder, whisking until smooth.
In a large bowl, mix together the granulated white sugar and dark brown sugar.
Pour the warm Guinness-cocoa mixture into the sugar mixture and stir well to combine.
In a small bowl, whisk together the Greek-style yogurt and eggs until smooth. Add the Irish whiskey and mix well.
Pour the egg mixture into the Guinness-sugar mixture and stir until fully combined.
Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs.
Remove from the oven and let cool completely in the pan, then turn out onto a wire rack to cool entirely.
To make the frosting, beat the cream cheese and mascarpone cheese together in a large bowl until soft and creamy.
Gradually add the powdered sugar while mixing on low speed until the frosting reaches a spreadable consistency.
Add the vanilla extract, Irish whiskey, and Irish cream liqueur to the frosting and mix until fully incorporated.
In a separate chilled bowl, whip the heavy whipping cream to soft peaks and gently fold it into the frosting to create a light, airy texture.
Frost the cooled cake generously with the Irish cream frosting and serve chilled.
