St. Patrick’s Day – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Wed, 17 Mar 2021 16:13:52 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 St. Patrick’s Day – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Guinness-Chocolate Cake with Bailey’s Irish Cream Cheese Buttercream http://aubreyabouttown.com/recipe/guinness-chocolate-cake-with-baileys-irish-cream-cheese-buttercream/ http://aubreyabouttown.com/recipe/guinness-chocolate-cake-with-baileys-irish-cream-cheese-buttercream/#respond Wed, 17 Mar 2021 08:40:30 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3743 Simple & whimsical. A creamy and ivory beginning, with a rich ebony finish; just like a tall glass of it’s namesake, Guinness. The perfect conclusion to a St. Patrick’s Day Supper.

Guinness-Chocolate Cake with Irish Cream Cheese Buttercream
A rich layer of Guinness Stout and cocoa enriched cake, topped with a velvety Bailey’s Irish Cream spiked cream cheese topping.
Ingredients
Guinness-Chocolate Cake
Bailey’s Irish Cream Cheese Buttercream
Instructions
Prepare Guinness-Chocolate Cake:
  1. Preheat oven to 350 degrees.
  2. Melt 3/4 cup butter, set aside.
  3. Grease sides and bottom of a 9-inch springform pan with vegetable shortening, place a 9-inch parchment round on the bottom. Dust sides of springform pan with flour. Set aside.
  4. In a large bowl, whisk together: all-purpose flour, baker’s sugar, cocoa powder, baking soda, and salt. Mix well.
  5. In a medium bowl, beat eggs.
  6. To the beaten eggs, whisk in: sour cream, Guinness Stout, and vanilla.
  7. Whisk wet mixture into flour mixture until well combined. Whisk in melted butter until fully incorporated and smooth.
  8. Pour cake batter into greased & parchment lined and floured 9-inch springform pan.
  9. Bake on the center rack in a preheated 350 degrees oven for 50 mins, or until a skewer comes out clean when inserted into the center of the cake. The cake should have risen into a cracked dome top.
  10. Remove pan from oven, and set on a cooling rack to cool for 20 mins, remove cake from springform pan, and cool completely on rack (about two hours).
  11. Loosely wrap cake in plastic wrap, and refrigerate until chilled (about 2 hours or overnight).
Prepare the Bailey’s Irish Cream Cheese Buttercream:
  1. In the bowl of a stand mixer, fitted with the paddle attachment, on MED speed, cream the butter & cream cheese together until combined; stopping to scrape the bottom & sides of the bowl with a rubber spatula.
  2. Add Bailey’s Irish Cream and vanilla extract, blend until smooth, again, scraping the bowl.
  3. With the mixer on LOW, spoon the confectioners sugar into the cream cheese mixture 1/2 cup at a time, blending after each addition.
  4. Scrape the sides of the bowl, and any confectioners sugar at the bottom of the bowl.
  5. Beat on MED-HIGH for 2 mins, or until light and fluffy.
Frost the Cake:
  1. Place cake on a cake drum, cake round, cake stand, or serving platter.
  2. On the top center of the Guinness-Chocolate cake, mound 3 cups of Bailey’s Irish Cream Cheese Buttercream.
  3. Using an offset spatula, gentle spread from the center out, frosting to the edge, leaving the sides of the cake bare.
  4. Keep covered in the refrigerator. Serves 10-12
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