Home · Recipes Irish Whiskey and Stout Chocolate Cake Author: Maryanne CabreraPublished: Mar 10, 2014Updated: Nov 16, 2023 View Recipe21 ReviewsThis post may contain affiliate links. Read our disclosure policy. Super moist and flavorful stout chocolate cake. The layer cake is frosted with whiskey cream cheese frosting and topped with rich chocolate glaze. I’m not Irish, but I sure love celebrating St. Patrick’s Day. It’s the one time during the year when all my favorite bars and cocktail lounges stock up on the best Irish whiskeys and beers! Did you know that the color blue was originally associated with St. Patrick? Over the years, green took over and is the color that represents the holiday. This year I didn’t want to make green doughnuts, or a green cake, or even a mint shamrock shake. Nope, this year I’m making a boozy chocolate cake! Chocolate Stout Cake This isn’t your average chocolate cake. This chocolate stout cake incorporates Guinness stout beer and Jameson whiskey into various components. Guinness helps to add depth to the chocolate cake. The chocolate cake layers are soaked with whiskey sugar syrup. And, the cream cheese frosting is spiked with Jameson whiskey. The resulting assembled cake is beyond any other chocolate stout cake I’ve ever tried! Moist Flavorful Stout Cake This cake is super moist! The mixture of stout beer, melted butter, and yogurt keeps this cake soft and hydrated. Chocolate pairs wonderfully with stout. It’s no wonder why stout cake is so popular during this season! But, the best part of this cake is the whiskey cream cheese frosting. It not only balances the cake, the tangy flavors of the cream cheese adds such a nice burst of brightness. Does this whiskey stout cake take like alcohol? You get the essence and sweet flavors of whiskey without the alcohol taste. Storage & Leftovers Store leftovers in an airtight container in the fridge for up to three days. Irish Whiskey and Stout Chocolate Cake 5 from 2 votes Super moist and flavorful stout chocolate cake. The layer cake is frosted with whiskey cream cheese frosting and topped with rich chocolate glaze. Yield: 8-inch cake Prep Time: 40 minutes minutesCook Time: 40 minutes minutesTotal Time: 1 hour hour 20 minutes minutes Servings: 12 slices Print Recipe Pin Recipe Rate Recipe IngredientsGuinness Stout Chocolate Cake:1 cup stout beer10 Tbsp unsalted butter½ cup unsweetened cocoa powder2 cup granulated sugar2 large eggs¾ cup nonfat plain yogurt1 tsp pure vanilla extract2 ¼ cup all-purpose flour1 ½ tsp baking powder1 tsp baking soda¼ tsp fine sea saltWhiskey Simple Syrup:1 part simple syrup (1 part water+1 part sugar, boiled and cooled)1 part Irish whiskeyWhiskey Cream Cheese Frosting:16 oz cream cheese¾ cup unsalted butter, softened3 Tbsp light brown sugar, packed2 cup powdered sugar, sifted3 Tbsp Irish whiskey1 Tbsp store-bought caramel sauce (optional)Chocolate Glaze:4 oz dark chocolate, chopped1 Tbsp unsalted butter2 Tbsp light corn syrup½ cup heavy cream Instructions Guinness Stout Chocolate Cake:Preheat oven to 350° F. Butter two 8-inch cake pans and line with parchment paper. Set aside.In a large saucepot, combine beer and butter. Cook over medium heat until butter has melted. Remove from heat and add cocoa powder and sugar. Stir until incorporated. Add eggs one at a time and whisk until incorporated. Mix in vanilla.In another bowl, whisk together flour, baking powder, baking soda, and salt. Add dry mixture in three additions, alternating with yogurt. Begin and end with dry mixture. Mix until thoroughly combined. Divide batter evenly between prepared cake pans. If desired, use a kitchen scale to ensure cake batter is even. Level off batter using a mini offset or the back of a spoon.Bake for 40-50 minutes until cake is done and a toothpick inserted in center of cake comes out clean. Let cake cool in pan for 5-8 minutes. Unmold cake and allow to cool to room temperature on a wire rack.Whiskey Simple Syrup:In saucepot, combine water and sugar. Bring to boil and allow sugar to dissolve. Remove from heat and allow to cool. Store in fridge until ready to use. Combine 2 tablespoons simple syrup and 2 tablespoons whiskey. Use this to lightly soak the cake layers during assembly.Whiskey Cream Cheese Frosting:In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add softened butter and mix until incorporated. Scrape down bowl as needed to ensure thorough mixing.Add brown sugar and sifted powdered sugar. Mix on slow speed until smooth. Add whiskey and caramel and mix until incorporated.Chocolate Glaze:In a medium bowl add chopped chocolate, butter, and corn syrup.Pour heavy cream in a small sauce pot and bring to a boil. Pour hot heavy cream over chopped chocolate. Cover bowl with plastic wrap and let mixture sit undisturbed for 90 seconds.Remove plastic wrap and slowly stir together contents. Chocolate with melt and mixture will look watery, but as you stir the chocolate glaze will come together. Once mixture is smooth, let sit for a couple minutes until slightly thicken and mixture is a nice pourable consistency.Assembly:Slice the cakes into two even layers. You will end up with 4 cake layers.Place first cake layer on a cake stand, or plate. Use a pastry brush to lightly soak cake with whisky simple syrup. Follow with about ½ cup of whiskey cream cheese frosting. Use an offset spatula to spread frosting into an even layer.Add second cake layer and repeat with syrup and frosting. Continue to build cake until you have used all the cake layers.Crumb coat the exterior of cake with frosting. Place in the fridge for 10-15 minutes to chill. Remove cake and apply another coat of frosting around the side of cake. Place cake back in the fridge until you are ready to pour chocolate glaze.Remove cake from fridge. Pour slightly thicken chocolate glaze over the top of the cake. Allow the glaze to drip over the sides of the cake. Keep cake chilled until ready to serve. Notes I used Guinness stout beer. Any stout beer will work. Trader Joe’s has a chocolate stout beer that is delicious, as well! Store leftover cake in an airtight container in the fridge up to 3 days. Let warm to room temperature before serving for best texture. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: chocolate cake, stout cake, whiskey buttercream, cream cheese buttercream, cream cheese frosting Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean. In need of more St. Patrick’s Day treats? Check out my Irish Coffee Mousse, Chocolate Glazed Whiskey Bundt Cake, and Guinness Brownies with Butterscotch Fudge.