Print

Decadent Dark Chocolate Stout Brownie Cake with Irish Cream Frosting

dark chocolate stout brownie cake - featured image
Print Recipe

A rich and indulgent brownie cake infused with dark stout beer and topped with a creamy Irish cream frosting, perfect for celebrations or cozy nights.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, melted
  • 1 ¾ cups (350 g) granulated sugar
  • ½ cup (110 g) dark brown sugar, packed
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (125 g) all-purpose flour, sifted
  • ¾ cup (75 g) unsweetened cocoa powder, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (180 ml) dark chocolate stout beer (e.g., Guinness)
  • ½ cup (90 g) bittersweet chocolate chips
  • ½ cup (113 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar, sifted (for frosting)
  • 3 tablespoons Irish cream liqueur (e.g., Bailey’s) (for frosting)
  • 2 tablespoons heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your cake pan and line the bottom with parchment paper for an easy release.
  2. Melt the butter gently in a microwave-safe bowl or on the stovetop. Let it cool slightly while you prepare other ingredients.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until pale and fluffy, about 2-3 minutes.
  4. Mix in the melted butter and vanilla extract to the sugar-egg mixture, stirring until smooth.
  5. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
  6. Add the dry ingredients to the wet mixture in two parts, alternating with the stout beer. Begin and end with dry ingredients. Stir gently with a spatula until just combined—do not overmix.
  7. Fold in the chocolate chips carefully to spread them evenly without deflating the batter.
  8. Pour batter into the prepared pan, smoothing the top with a spatula.
  9. Bake for 30-35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Start checking around 28 minutes.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  11. Prepare the Irish cream frosting while the cake cools: Beat the softened butter until creamy, about 2 minutes. Gradually add powdered sugar, mixing on low speed to prevent clouds of sugar.
  12. Add Irish cream liqueur, vanilla extract, and heavy cream; beat on medium-high until fluffy and spreadable. Adjust thickness with more powdered sugar or cream as needed.
  13. Once the cake is fully cool, spread the frosting evenly over the top with a spatula, creating gentle swirls for a rustic look.

Notes

Use room temperature eggs for better texture. Do not overmix batter to keep brownies fudgy. Frost only when cake is completely cool to avoid melting frosting. For gluten-free, substitute all-purpose flour with almond flour. For non-alcoholic version, use brewed coffee or non-alcoholic stout and replace Irish cream with cream plus vanilla and almond extract. Folding chocolate chips gently keeps batter light. If frosting is too soft, chill before spreading.

Nutrition

Keywords: dark chocolate, stout, brownie cake, Irish cream frosting, dessert, chocolate cake, homemade dessert, rich, indulgent

Find it online: https://tastypierecipes.com/decadent-dark-chocolate-stout-brownie-cake-with-irish-cream-frosting-recipe-for-perfect-homemade-dessert/