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Chocolate Guinness cakes with Baileys Irish cream

Deep, fudgy Chocolate Guinness cakes with a rich cocoa glow.
Cool, creamy Baileys Irish cream swirls in every bite.
Warm, chocolatey, and irresistibly moist—just slice and serve.

dessert ⏱ 35 min 430 kcal / portion 60.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Chocolate Guinness cakes with Baileys Irish cream
v1 · rb0e705f985 20260727Z1751 5 g chocolate 100 g dark chocolate 🔥 preheat oven to 195°C/175°C and grease and line eight small loaf tins with parchment 🍳 melt Guinness and butter in a saucepan over medium heat until butter has melted, taking care that it does not come to the boil 🔪 sift cocoa powder and caster sugar into the pan and whisk into the mix, then transfer to a medium bowl 🌀 whisk soured cream, egg, and vanilla extract together 🌀 pour the soured cream mixture into the Guinness mix and whisk to combine 🔪 sift flour, salt, and bicarbonate of soda together into a bowl, then whisk into the mixture until smooth and combined 🔥 ⏱ 20 min pour the batter into the greased, lined tins and bake or until a skewer inserted into the centre comes out clean 🔥 ⏱ 10 min remove from the oven and allow to cool before gently easing out, then place on a wire rack to cool completely 🌀 whisk mascarpone and Baileys together, add icing sugar, and beat until combined then whisk until thick enough to spread 🔪 cut a 2cm centre channel in each cake leaving 2cm uncut at either end 🔪 pipe Baileys cream into the opening of the cut side of each cake until it starts to ooze out ⏳ place dark chocolate in a food processor, blitz until fine and set aside 🍳 heat double cream and golden syrup until bubbles, then blend in the softened butter and the chocolate 🍽 drizzle chocolate ganache over the cakes 🍽 shave chocolate shavings and scatter over the cakes Chocolate Guinness Cakes 🎉 120 ml guinness 125 g butter 30 g cocoa powder 200 g caster sugar 65 g soured cream 1 piece egg 2 tsp vanilla extract 130 g plain flour ¼ tsp salt 1 tsp bicarbonate of soda 125 g mascarpone 45 ml baileys irish cream 40 g icing sugar 100 ml double cream 1½ tsp golden syrup 1½ tsp unsalted butter guinness, butter cocoa powder, caster sugar soured cream, egg, vanilla extract plain flour, salt, bicarbonate of soda mascarpone, baileys irish cream, icing sugar double cream, golden syrup, unsalted butter chocolate
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Preparation steps

  1. preheat oven to 195°C/175°C and grease and line eight small loaf tins with parchment
  2. melt Guinness and butter in a saucepan over medium heat until butter has melted, taking care that it does not come to the boil
  3. sift cocoa powder and caster sugar into the pan and whisk into the mix, then transfer to a medium bowl
  4. whisk soured cream, egg, and vanilla extract together
  5. pour the soured cream mixture into the Guinness mix and whisk to combine
  6. sift flour, salt, and bicarbonate of soda together into a bowl, then whisk into the mixture until smooth and combined
  7. pour the batter into the greased, lined tins and bake 20 minutes or until a skewer inserted into the centre comes out clean
  8. remove from the oven and allow to cool for 10 minutes before gently easing out, then place on a wire rack to cool completely
  9. whisk mascarpone and Baileys together, add icing sugar, and beat until combined then whisk until thick enough to spread
  10. cut a 2cm centre channel in each cake leaving 2cm uncut at either end
  11. pipe Baileys cream into the opening of the cut side of each cake until it starts to ooze out
  12. place dark chocolate in a food processor, blitz until fine and set aside
  13. heat double cream and golden syrup until bubbles, then blend in the softened butter and the chocolate
  14. drizzle chocolate ganache over the cakes
  15. shave chocolate shavings and scatter over the cakes

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