A lot of time, “boozy baking” is a let down. A marketing ploy. Bait and switch.

Often, so much of the alcohol burns off in the cooking that there’s barley a hint left. Sometimes, that’s the intended effect. Often, it lacks in the small thrill and hint of “spirit” while leaving the dessert saccharine sweet.

This cake does NOT DISAPPOINT! It allows you to celebrate in “proper” Irish fashion with its rich stout chocolate cake, smooth Bailey’s chocolate ganache topping, and a crunch of green pistachio in every bite.

Guinness Bailey’s Pistachio Chocolate Cake

Yields 12 Slices | Prep Time 1:05

FOR THE CAKE

• (2) 11.2 oz. bottles Guinness Stout *
• 1¾ cups all-purpose flour
• ¾ cup cocoa powder
• 1¾ cups sugar
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 2 tsp. instant coffee crystals
• ½ cup vegetable oil
• ¾ cup sour cream, room temp 2 eggs, room temperature
• 2 tsp. pure vanilla extract
• ½ cup milk, room temp *
• ½ tbsp. lemon juice *
• 3 tbsp. pistachio pieces 

FOR THE FROSTING

• 8 oz. (one brick) cream cheese . butter, room temp
• 2½ cups confectioners sugar
• ½ cup cocoa powder
• ½ cup reduced Guinness
• 1 cup Bailey’s Irish Cream * liqueur 

EQUIPMENT 

• 8 quart stock pot
• stand mixer / stand mixer
• whisk
• spatula
• bundt pan, greased and cocoa dusted cooking spray / shortening
• baking sheet
• toothpick
• saucepan
• cake stand with domed lid 

DIRECTIONS FOR THE CAKE

1. Preheat oven to 350°.
2. In an 8 quart stock pot, bring 2 bottles Guinness beer to boil.
3. Be sure to use large enough pot as beer will foam up.
4. Reduce to simmer and let reduce for 30 minutes.
5. In the bowl of a stand mixer, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and coffee crystals.
6. In mixing bowl, whisk together vegetable oil, sour cream, eggs, vanilla, and buttercream.
7. Incorporate wet ingredients into dry ingredients, slowly, as you mix with stand mixer.
8. Incorporate ½ cup hot beer reduction and blend well.
9. Pour into greased and cocoa-dusted bundt pan and place on baking sheet for easy transport.
10. Bake 25-30 minutes, or until toothpick comes out clean. 

DIRECTIONS FOR THE ICING

1. In a stand mixer bowl, combine cream cheese, butter, confectioners’ sugar, and cocoa.
2. Blend until incorporated.
3. Add Guinness and Bailey’s and blend well.
4. Move frosting to saucepan over medium heat. Stir constantly.
5. This will melt butter, temporarily, allowing the frosting to be poured over cake.
6. The frosting will thicken — but will remain buttercream-like — when cooled.
7. Sprinkle pistachio pieces atop cake.