Recipes 3 min read
Irish Slammer Chocolate Cake with Guinness, Baileys & Jameson Custard
Guinness inspires strong opinions. Some people love it, others are indifferent or dislike it, yet many who are hesitant about drinking it still enjoy it when it’s baked into desserts. That makes sense: Guinness brings malt-forward flavors that pair wonderfully with chocolate.
Combine Guinness with Bailey’s Irish Cream and Jameson whiskey and you get a rich flavor profile inspired by a cocktail that some find controversial because of its name. I didn’t feel comfortable using that original name for this cake, so I asked friends and family for alternatives. One suggestion was “Irish Slammer,” which seemed fine at first—until I checked further and realized it might carry unintended connotations.
After some back-and-forth and a little research from my sister (a librarian), I decided to avoid the problematic name. I still wanted a friendly, inviting title, but ultimately settled on a playful approach. Whatever you call it, the cake itself is the important part: a marvelous, boozy, chocolate dessert that separates into distinct layers in the oven.
So here it is: The Cake Which Shall Not Be Named—rich chocolate with malted notes and an Irish cream and whiskey–infused custard layer. Perfect for celebrations like St. Patrick’s Day, or whenever you want a dramatic, delicious dessert.
This is a “magic” cake because the batter separates during baking into two distinct textures: a silky, malt- and Irish cream–flavored custard on the bottom and a light, thin chocolate cake on top.
Irish Slammer Magic Chocolate Cake {Guinness, Bailey’s, and Jameson Custard Cake}
Rebecca Lindamood
Ingredients
- 1/2 cup unsalted butter melted and cooled slightly
- 1 cup whole milk
- 1 cup Guinness stout
- 1/4 cup plus 2 tablespoons Bailey’s Irish Cream
- 2 tablespoons Jameson Whiskey
- 1 cup all-purpose flour 4.25 ounces by weight
- 1/2 cup unsweetened cocoa powder Dutch-process recommended
- 4 eggs separated
- 1/8 teaspoon white or cider vinegar
- 1 3/4 cups powdered sugar 6 ounces by weight
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon coffee extract See notes for substitution
For Garnish:
- Bailey’s Whipped Cream
- Extra Cocoa Powder
- Chocolate Syrup
Instructions
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Preheat the oven to 325°F (163°C). Grease an 8-inch square cake pan and set aside.
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Combine the Guinness, milk, and 1/4 cup plus 2 tablespoons Bailey’s in a small saucepan and warm gently until just above body temperature. Remove from heat.
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In a small bowl, whisk together the flour and cocoa powder until evenly combined and lump-free.
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Using a stand mixer with a whisk attachment or a hand mixer, beat the egg whites with the vinegar on high until stiff peaks form. Transfer the whipped whites to a separate bowl and set aside.
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Beat the egg yolks with the powdered sugar until smooth and lighter in color. Mix in the melted butter until incorporated, then add the flour–cocoa mixture and beat until smooth. Stir in the warmed beer mixture, the Jameson, vanilla, and coffee extract, and mix until fully combined.
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Fold about one-third of the whipped egg whites vigorously into the batter; it will look deflated but that’s okay. Gently fold in the remaining two-thirds of the whites just until the large clumps disappear and the batter is loose with small bubbles. It may appear uneven, but it will separate correctly during baking.
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Bake for about 50 minutes, until the top is set but the center still wiggles slightly, similar to a cheesecake. Allow the pan to cool at room temperature until it can be handled, then cover with plastic wrap and chill in the refrigerator until firm.
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Slice into squares and serve with Bailey’s whipped cream (or plain whipped cream), a dusting of cocoa powder, and a drizzle of chocolate sauce.
Notes
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if needed.
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