Make this decadent 4 Inch Mini Chocolate Guinness Cake For Two with Irish Cream Ganache Frosting to celebrate St. Patrick’s Day.

Comparison is the thief of joy.
That quote plays over and over in my head a lot.
There was a discussion in one of my online groups about comparing yourself to others, how you always feel like you’re running behind the pack to keep up with the latest trends, the posting schedule, the social media, everything we bloggers do and more.
And just when you think you’re doing everything you can to stay current, you start peeking at other bloggers and think:
I’m not posting enough. My photographs aren’t good enough. My blog isn’t good enough.
Then you start losing sight of why you’re really blogging in the first place.
In honor of that quote, I am putting my blinders on and sharing my first attempt at frosting this 4 Inch Mini Chocolate Guinness Cake For Two with Irish Cream Ganache Frosting because if I start comparing my, uh, impeccable decorating skills, then I’d never frost a cake again.
(Update: This cake was published in 2013. I have frosted plenty of cakes since then, but the verdict is still out on whether I got better LOL).
It’s the ideal dessert for two to make for St. Patrick’s Day because Guinness and Bailey’s are reminiscent of Ireland.
On the inside is a 3 layer mini chocolate cake with Guinness stout beer in the batter.
On the outside is a Bailey’s Irish cream frosting made in a chocolate ganache style. That’s fancy talk for a silky smooth decadent chocolate frosting. Better than any buttercream frosting out there.
My mini Guinness chocolate cake is inspired by Nigella Lawson’s Guinness cake because I loved every bite of it.
I scaled it down into a 4 inch cake to make as a dessert for two. Except I had envisioned two layers and not three. Oops.
I’ve also made it as a One Layer Chocolate Stout Cake if you’re looking for a slightly bigger cake.
Want to know how easy it is to bake the cake layers? I made it twice in one night.
The first time I overfilled my pans, so I cut the recipe down even more and still got three layers.
Meanwhile, it was 11 PM and managed to start over and be in bed by midnight. Except it was 1 AM because of the time change.
Of course frosting the cake takes a little longer, but at least the cakes cooled while I was sleeping.

How To Make Mini Chocolate Cake
This chocolate cake batter is different than most chocolate cakes because you make everything on the stove, much like you would with brownies.
First, melt together the butter and beer. Then you whisk in the sugar and cocoa powder then the egg, sour cream, and vanilla.
Finally, switch to a rubber spatula and stir in the flour, baking soda, and salt.
Divide the batter evenly among the three pans then bake at 350F for roughly 15-20 minutes.

How many does a 4 inch cake serve?
You can get 4 slices out of a 4 inch cake, so that translates into 2-4 servings. I say it’s dessert for two because each person gets 2 slices – one for dessert, one for breakfast.
Where To Buy 4 Inch Cake Pan
The 4 inch cake pans I used are actually mini springform pans. I believe I bought them at Target a long, LONG time ago.
However, with the internet these days you can buy 4 inch springform pans on Amazon (affiliate link).

How To Frost A Mini Chocolate Guinness Cake
This Mini Layered Guinness Cake was my first attempt at frosting where presentation actually mattered.
Most of the time it’s just my parents and brother eating the cake, so as long as frosting made it on top, they really don’t care how it looked.
I could probably serve a slice of cake in a bowl with a scoop of frosting (much like ice cream), and they’d still be happy.
But to decorate a cake to show off to the world? Talk about (delicious) pressure.
I envisioned my mini Guinness cake with a messy look, especially after pinning this How To Perfectly Frost A Messy Cake tutorial awhile back.
It looked simple enough, and if I didn’t do a perfect job, well it is called a messy cake for a reason.
I tried adding sprinkles to the top but didn’t like the look, so I scraped them off and refrosted.
That’s one benefit of having a messy cake look.
Also, it is much easier to decorate on the cake stand itself. Just put small pieces of wax or parchment paper underneath the edges of the cake. Once you are done, carefully remove the pieces.
It’s best to start with a thin layer of frosting called the crumb coat. This seals in the loose crumbs so they’re not stuck in the frosting.
Once you refrigerate the crumb coat, you should be able to finish frosting the cake without worrying about crumbs everywhere.

What is ganache?
Ganache is a chocolate glaze made from chocolate and heavy cream. Depending on the ratio of chocolate to cream, it can be used for truffles, fillings, and frostings.
For this chocolate Guinness cake, we’re using it as the base for the Irish cream frosting.
How To Make Ganache Frosting
The Irish cream frosting is to DIE for. I first made it from Baked’s third cookbook when I made my parent’s anniversary banana cake.
Chocolate ganache frosting is made a bit differently than buttercream frosting, but the end result is much more silky and elegant.
I used Bailey’s Irish cream in my frosting because both Guinness and Bailey’s are associated with Ireland.
However, if you don’t want to buy Irish cream due to the small amount in the frosting, you can use an equal amount of beer since you already used it for the cake batter.
To make the frosting, first add your chopped chocolate to your mixing bowl. Then heat the cream and corn syrup on the stove.
Once hot, pour the cream over the chocolate and let it sit for a few minutes. The cream should be hot enough to melt the chocolate without burning it. Stir until completely smooth.
Next, beat in the butter and Irish cream until the frosting is nice and fluffy.
Due to melted chocolate, ganache frosting will harden when cold from the refrigerator. Ideally you’d keep the cake at room temperature, but if it’s too warm outside the frosting will melt.
If you do refrigerate the cake, bring it to room temperature before serving so the frosting softens a bit.

The only person you should try to be better than is the person you were yesterday.
So maybe I’m not the best decorator in the world. And maybe I do fall behind on keeping up with comments, social media, posting multiple times a week, etc. but you know what?
Comparison isn’t going to steal my joy (or my cake).
More Mini Cake Recipes
Looking for more 4 inch cake recipes? Check out these additional mini cake recipes:
Make this decadent 4 Inch Mini Chocolate Guinness Cake For Two with Irish Cream Ganache Frosting to celebrate St. Patrick’s Day. *The frosting will harden when refrigerated, so leave the cake out at room temperature. If the cake does get too warm and you need to refrigerate, let it warm to room temperature before serving.Mini Chocolate Guinness Cake For Two
Ingredients
Ganache Frosting
Instructions
Notes
Alex says
Uhhhh…. I have to try it with Portuguese beer… %)
Carla says
I’m not sure if I’ve had Portuguese beer before, but I bet you could do a cool Portuguese twist to it somehow! Thanks Alex.
Jessica | Oh Cake says
I’ve been waiting to see what you’d come up with! And now I want this in my tummy. :D
Becky says
I love the quote, and your wonderful, “Messy Cake”. I’ll have to remember the quote the next time I make a cake. I often feel that I’m not keeping up with all things in the blogging world, but now your quote means so much. the flavor combos in your cake are perfect, and I’ll have to try them
Carla says
Glad the quote inspired you :) Thanks Becky!
Carla says
Tada :D Thanks Jess!
Anita at Hungry Couple says
I love it. This type of “decorating” is my favorite because it looks the most yummy. And it makes me want to keep dipping my finger into it. ;)
Carla says
Plus it covers up mistakes no problem, like scraping off sprinkles and fingerprints ;) Thanks Anita!
Kayle (The Cooking Actress) says
You do not need blinders, lady! This frosting is gorgeous-I love how cute this cake is!
Carla says
Aw thanks Kayle :)
[email protected] says
I sure don’t want to compare, but I sure do want to steal your cake.
I haven’t had Bailey’s in forever and the flavor your writing evokes in my head is just delicious.
Thanks, Carla!
Carla says
Don’t worry, I’ll share ;) Thanks Kirsten!
Elizabeth @ Confessions of a Baking Queen says
I love the look of a messy cake. This cake looks so appealing. I absolutely love guinness in chocolate cake and of course who doesn’t love Bailey’s?! I think your photographs are beautiful! :)
Carla says
Thanks Elizabeth!
Jen @ Jen's Favorite Cookies says
I say, you’re making the wrong comparisons. Looking at my pathetic decorating attempts should bring you all kinds of joy!! This cake looks DELICIOUS. Any chance you could put an entire cake in the mail?
Carla says
Hey I could very well try to mail it ;) Thanks Jen!
Nancy @ gottagetbaked says
There are so many things to comment on with this post, Carla. First of all – I love the quotes. They are too true. I’m always comparing myself to others, not only in blogging but in my life overall. Someone else is a better lawyer, someone else has a better body, other people are smarter, funnier, etc. And of COURSE I feel inferior in the blogging world, with my free, generic wordpress site, low stats, and beginner’s photography. But you’re right – comparing myself to others is a fruitless, negative exercise. Instead, we should concentrate on our strengths. Like your magical abilities in the kitchen to make stunning desserts like this cake. It looks fabulous. And you, lady, of all people, shouldn’t feel the need to compare yourself to anyone. I look up to you, I admire you, I think you kick ass. Now go have some more cake! And frosting. Definitely more frosting.
Carla says
Oh everyone has a better body ;) And don’t feel inferior! We all started out with free generic sites, low stats, and beginner’s photography. Seriously, just look at my posts from the first four years or so haha I wish we could bake together.
Sarah Reid, RHNC (@jo_jo_ba) says
WOW! You know how to party!
Carla says
I sure do :D
The Ninja Baker says
Your cake is fantastic,Carla. I appreciate your quote and the sentiments expressed. However, your le mini layered gateau is gorgeous. (And that is why I’m pinning it onto the Ninja Baker’s Great Gateaux and Cakes.)
Carla says
Aw thanks :)
Linda | The Urban Mrs says
Thanks for the reminder – it definitely encourages me to focus on my post alone and ignore the rest. Well, you know what I mean, especially being a newbie. Let’s switch to this cake – how could I miss this one! I must say this looks sooooo awesome, can’t wait to try this and I’m sure the frosting is awesome!
tonya says
I would love to make this recipe! Is this particular recipe compatible with cupcake, instead of the mini cake?
Thanks in Advance
Carla says
Yes it is! I’ve made it in cupcake form once. If you make it as written, it’ll make roughly 6 cupcakes. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.
Tonya says
I made this as mini bundt cakes for a New Years Eve adult desert. We loved it sooooo much, I wish I knew how to turn it into a big cake! Thanks for this recipe.
Queen says
Thank you for the wonderful recipe but can I use whole milk or buttermilk instead of sour cream? Or which other substitutes can I get for sour cream?
Carla says
For an equal substitute, you can use plain Greek yogurt or even mayo (you won’t actually taste the mayo). You can substitute buttermilk, but because buttermilk is liquid while sour cream is solid, the texture will be a bit different. Usually you add some extra butter to compensate for that, but 2 tablespoons is such a small amount, I would probably add 1 teaspoon butter.