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
- 2cups all-purpose flour
- 1-1/2cup baker’s sugar
- 1cup Guinness Stoutno foam
- 3/4cup melted butter
- 1/2cup cocoa powderunsweetened (I use Valrhona 100% Cacao)
- 1/2cup sour cream
- 2 large eggs
- 1-1/2tsp vanilla extract
- 1tsp baking soda
- 1/2tsp salt
- Vegetable shortening for greasing pan
- Flour for flouring pan
Bailey’s Irish Cream Cheese Buttercream
- 8oz cream cheesesoftened
- 2/3cup buttersoftened
- 1/4cup Bailey’s Irish Cream liqueur
- 1pound confectioners sugar
- 1/2tsp vanilla extract
Instructions
Prepare Guinness-Chocolate Cake:
- Preheat oven to 350 degrees.
- Melt 3/4 cup butter, set aside.
- 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.
- In a large bowl, whisk together: all-purpose flour, baker’s sugar, cocoa powder, baking soda, and salt. Mix well.
- In a medium bowl, beat eggs.
- To the beaten eggs, whisk in: sour cream, Guinness Stout, and vanilla.
- Whisk wet mixture into flour mixture until well combined. Whisk in melted butter until fully incorporated and smooth.
- Pour cake batter into greased & parchment lined and floured 9-inch springform pan.
- 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.
- 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).
- Loosely wrap cake in plastic wrap, and refrigerate until chilled (about 2 hours or overnight).
Prepare the Bailey’s Irish Cream Cheese Buttercream:
- 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.
- Add Bailey’s Irish Cream and vanilla extract, blend until smooth, again, scraping the bowl.
- With the mixer on LOW, spoon the confectioners sugar into the cream cheese mixture 1/2 cup at a time, blending after each addition.
- Scrape the sides of the bowl, and any confectioners sugar at the bottom of the bowl.
- Beat on MED-HIGH for 2 mins, or until light and fluffy.
Frost the Cake:
- Place cake on a cake drum, cake round, cake stand, or serving platter.
- On the top center of the Guinness-Chocolate cake, mound 3 cups of Bailey’s Irish Cream Cheese Buttercream.
- Using an offset spatula, gentle spread from the center out, frosting to the edge, leaving the sides of the cake bare.
- Keep covered in the refrigerator. Serves 10-12
Comment Form