The luck of the Irish is in my blood! That also means Guinness has been in my life for as long as I can remember. Making Guinness Chocolate Cake Pops is a special (adult-only) treat that is perfect for St Patrick’s Day!
My Dad LOVES St. Patrick’s Day. He is half Irish, but it’s probably his favourite half. Guinness had deep rooted history in Ireland dating back to the 1700’s and whenever I visit my family over there, Guiness is on offer as early as breakfast time! It’s a heavy “stout” beer with a bold flavour which lends itself perfectly to our Guinness Chocolate Cake Pops.
Cake pops are a lot of fun to make – and even though this recipe is for the grown-ups, Miss G still loves helping crumble up the cake, mix in the frosting, and roll the cake-frosting “dough” into bite-sized balls. It’s a forgiving dessert recipe, with lots of opportunities to correct any mistakes – and always a welcome favourite at any party or get-together. (And with that Guinness addition, your friends will be singing your praises!)
My preferred way of making cake pops is to mix with (homemade) frosting to get that rich texture and sweet flavour. There is an option to make with a cake pop pan, but they turn out more like donut holes. If I’m going have a dessert, I want something rich and delicious!
Guinness Chocolate Cake Pops
Cake Pop Ingredients:
2 cups Guinness Stout (1 bottle minus a couple sips)
1 cup butter
1 1/2 cups Unsweetened Cocoa Powder
2 cups Flour
2 cups Sugar
1 tablespoon Baking Soda
1 ½ teaspoons Salt
4 large Eggs
1¾ cup Sour Cream
1 teaspoon Vanilla Extract
1 bag of cake pop sticks
PLUS 1 bag chocolate chips or 1/2 bag chocolate candy melts for coating
Yellow candy writer plus yellow sugar crystals, optional for embellishment
How to Make Guinness Cake Pops
Start by preheating your oven to 350 degrees. Line a 9″ by 13″ cake tray with parchment paper OR grease & flour it.
In a medium saucepan on medium heat, bring the Guinness and butter to a light boil. Then whisk in the cocoa powder until smooth. Remove from heat and let stand while you prepare the rest of the batter.
Whisk together flour, sugar, baking soda, and salt in a medium bowl.
In a large bowl or your stand mixer, beat together the eggs, sour cream and vanilla until well combined. Mix in the butter-Guinness mixture to the sour cream mixture until well combined. This should take about 1-2 minutes on medium speed.
Slowly add in flour mixture and mix just until combined. Use a rubber spatula, lightly fold the batter to make sure there are no pockets of flour, but being careful not to overmix. Pour into baking dish.
Bake for 30 minutes, or until an inserted toothpick comes out clean.
Allow to cool completely before crumbling the cake to make cake pops. (See instructions below.)
Directions for frosting
Melt butter in mixing bowl. Stir in cocoa and then alternate adding powdered sugar and milk, beating until you reach a “frosting” consistency.
Add small amount additional milk, if needed to achieve your desired consistenc, and stir in vanilla. Makes about 2 cups of frosting.
Directions for Assembling Guinness Chocolate Cake Pops
Crumble the cake into a large bowl and add half of the frosting. You’re probably supposed to use a spoon to mix it, but we tend to use our hands! You want to add just enough frosting to form a “dough” where you can roll the dough into balls. Too much frosting will result in a too soft dough that will not retain a nice, even shape.
Roll the cake-frosting dough into 2 Tablespoon portion balls. Place on a lined baking sheet and freeze for 10 minutes.
Melt chocolate in a double broiler or you can use a microwave. I use a microwave in 30-45 second bursts and also add about a teaspoon of shortening for a smoother chocolate coating.
Once chocolate is melted dip a cake pop stick about 1/2″ into the chocolate and then push it into one of the cake balls. Once that chocolate has hardened, dip the whole cake pop into the chocolate until fully coated.
If adding on the swirled embellishments seen here, dry the cake pops completely before adding swirls with the candy writer. Sprinkle the yellow sugar crystals over top of the yellow candy designs and allow the candy melts to set before brushing or shaking off any excess sugar crystals. (Use a toothpick to correct any smudged candy.)