Tuesday, August 2, 2016

Dark Chocolate Guinness Cake with Bailey's Buttercream

Some days you just need cake. A deep, dark chocolate cake spiked with beer and topped with boozey icing. The combination of Guinness and Bailey's is popular near St. Patrick's Day, but I think it's a perfect flavor combo any time of the year. The bittersweet cake is a perfect complement to the sweet icing. You need to make this cake!

Dark Chocolate Guinness Cake
Source: Global Table Adventure

1 and 1/2 sticks butter
3/4 cup cocoa powder
1 cup Guinness Stout beer
1 tablespoon vanilla extract
1 and 1/2 cups sugar
1 and 1/4 cups flour
1 teaspoon baking soda
2 eggs

Preheat the oven to 350 degrees.
Grease and line two eight-inch cake pans with parchment paper and set aside.
In a small saucepan, melt the butter and whisk in the Guinness, vanilla extract, and cocoa. Remove mixture from heat to cool.
Whisk together the sugar, flour, and baking soda.
Add the Guinness mixture to the dry ingredients and whisk in the eggs.
When the batter is shiny and smooth, pour evenly into two prepared cake pans.
Bake for 30 to 35 minutes.
Removed the cakes from the pans and cool on two cooling racks.
When cooled, spread Bailey's buttercream between layers and ice top and sides.

Bailey's Buttercream
2 sticks butter, room temperature
4 cups powdered sugar
2–4 tablespoons Irish cream

Cream the butter. With the mixer on low, add powdered sugar one cup at a time and Irish cream one tablespoon at a time until desired consistency is reached. Continue beating until smooth and creamy.

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