Chocolate Guinness Cake filled with Bailey’s creme patisserie, drizzled with chocolate stout ganache and topped with cream cheese frosting from recipe. First, I made a Bailey’s creme patisserie. While that was cooling, I made the cake as directed, but baked it in a Bundt pan. While the cake cooled, I made a quick chocolate stout ganache using the remaining Guinness & some dark chocolate chips. I assembled the cake by cutting it in two, scooping out some of the cake, and filling it with the pastry cream in a vaguely pint-shape to resemble the bubbles from the Guinness bubbling to the surface of the pint (classic Black and Tan look!). I reassembled the cake, used the ganache to keep the two halves in place, then whipped up the topping and piped it on top to resemble the Guinness foam!