Ingredients
- 200 ml Guinness (0.85 cups)
- 400 gram butter + extra for coating (1.8 cups)
- 75 gram dark chocolate + extra for garnish (2/3 cups)
- 250 gram all-purpose flour + extra for coating (2 cups)
- 6 tablespoons powdered sugar
- 1 teaspoon baking soda
- pinch of salt
- 2 eggs
- 3 tablespoons Baileys
Kitchen equipment needed
- standmixer with whisk attachment
- spring form (26 cm or 10 inch)
- small pan + bowl that fits on top (to create bain marie)
- silicone spatula
- oven
- Cooling rack
Preparation — 30 minutes
COAT the spring form with butter and a thin layer of flour. PRE-HEAT the oven to 180 degrees celsius or 350 degrees fahrenheit.
CREATE a bain marie by adding a small layer of water to the pan. PLACE the bowl on top and add 200 gram of butter and 75 gram of chocolate. The chocolate and butter will be completely melted after about 5 minutes. Remove the bowl from the pan and let it cool off slightly.
Meanwhile add the eggs to the bowl of your standmixer, or other electric mixer, and mix until fluffy. ADD 2 tablespoons of powdered sugar and mix until the mixture is pale and even fluffier, that will be after 2 to 3 minutes. According to a few Americans commenting, they like their pies and desserts much sweeter than our (European) taste, so feel free to add sugar to your taste. Don’t add too much though, the batter won’t be smooth and fluffy. ADD the cooled off butter and chocolate mixture to the eggs and combine. Also add the Guinness, baking soda, pinch of salt and for the last step you’ll gradually ADD the flour.
Keep on mixing until you’ve reached a smooth cake batter. POUR the batter into the prepared spring form and BAKE in the oven for about 20 minutes. You can check if it’s ready by using a wooden skewer, if it comes out clean the cake is done. TRANSFER to a cooling rack and let it cool off completely.
Finishing the Guinness and chocolate pie — 10 minutes
ADD the butter (200 gram) to the bowl of your standmixer, or electric mixer, and beat it until fluffy and pale. ADD 4 tablespoons of powdered sugar, and 3 tablespoons of Baileys to create a silky smooth Baileys topping. We like the frosting best without too much sugar, because we think the baileys is sweet as well. But feel free to adapt the frosting to your liking by adding more powdered sugar.
Frost the Guinness and chocolate pie with the Baileys topping and garnish with chocolate shavings. Enjoy!
Based on 7 Review(s)
Connie says
June 15, 2016 at 5:35 PMIt sounds delicious! Is there a quick way to convert to ounces & cups for us in the U.S.?
ohmydish says
June 15, 2016 at 5:49 PMHi Connie, we have put up a page to convert units right here: http://ohmydish.com/measurement-and-conversion-chart/
Katherine Lynch says
June 19, 2016 at 10:00 AMFor the Chocolate Guinness pie, do you use baking chocolate or a chocolate candy bar?
ohmydish says
June 19, 2016 at 10:03 AMHi Katherine, we’ve used an unsweetened chocolate bar, so best use a baking chocolate bar. Hope this helps!
Krysta says
June 19, 2016 at 9:29 PMHi, sounds like a lovely recipe! Am I getting this correct; 200 grams of butter for the bailey’s topping?
ohmydish says
June 19, 2016 at 9:35 PMHi Krysta, that’s correct. We added the required grams of butter into the recipe to make it more clear!
Krysta says
June 20, 2016 at 6:23 AMThank you!!
Stacia says
June 21, 2016 at 7:56 AMI made this for Father’s day, and although it turned out, the whole time I felt as though I’d done something wrong. The cake/pie does work! Don’t fret after adding the second cup of sugar- it is NOT a smooth cake batter, but more of a dough, and you end up with a giant brownie, more or less. As for the Baileys frosting….I chose to add 2 more cups of powdered sugar, about half a cup of cream cheese, and some vanilla. Otherwise, you end up with Baileys flavored sweet butter, which is not what I want to frost a cake with! (I wondered if 4 Tbsp should have been 4 cups powdered sugar?)
ohmydish says
June 21, 2016 at 10:44 AMHi Stacia, so great to hear it turned out okay! We’ve checked the recipe using your comment, perhaps you’ve added 2 cups of regular sugar instead of 2 tablespoons of powdered sugar to the cake batter? Too much (regular) sugar will make the batter less smooth. For the frosting: its great that you’ve adapted it to your taste! 4 tablespoons of powdered sugar is the correct amount for (our version) of the frosting. Thanks for trying out our recipe, hope to see you again!
Wesley says
March 12, 2019 at 5:02 PMI don’t get what you’re trying to say here “ DIVIDE the Baileys topping over the Guinness and chocolate pie“ thanks
ohmydish says
March 12, 2019 at 10:02 PMHi Wesley. I’m not sure what you’re question exactly is? You create the topping as described in the sentence before and then you divide it onto the pie? That’s it. Or do you mean that ‘dividing the topping’ isn’t the correct word/translation? What should be the correct term? Frost?
Wesley says
March 12, 2019 at 10:44 PMYou mean to apply the topping to the cake ,, yes frost the cake.
Thank you
ohmydish says
March 13, 2019 at 9:56 AMThank you Wesley, I will use the correct term in the future :)
Harmony McConnell says
March 18, 2019 at 4:34 PMI really enjoyed the topping, wasn’t so crazy about the texture or taste of the cake but thanks for something new to try.