Dark Chocolate Guinness Cake &bailey’s Buttercream Recipe

No Photo

Have you made this?

 Share your own photo!

Dark Chocolate Guinness Cake &Bailey’s Buttercream

Bonnie Beck

By
@sailboat

I made this for a friend of mine's birthday party who loves beer and chocolate. It's very rich..so serve it with whipped cream or with Chocolate ice cream as my friend wanted.

It was a hit of the party! Not a piece was left.

I got the recipe from the Global Table Adventure site. And I pinched the picture too from there.


Featured Pinch Tips Video

Comments:

Serves:

12

Prep:

35 Min

Cook:

35 Min

Ingredients

1 1/2 stick
butter
3/4 c
unsweetened cocoa
1 c
guinness extra stout
1 Tbsp
pure vanilla extract
1 1/2 c
white sugar
1 1/4 c
flour
1 tsp
baking soda
2
eggs. slightly beaten

FOR THE BUTTERCREAM

3 stick
unsalted butter, softened
3 c
powdered sugar, sifted
2-4 Tbsp
bailey’s, as needed

Directions Step-By-Step

1
Preheat the oven to 350F
2
In a small saucepan, melt butter and whisk together with Guinness, vanilla extract and cocoa. Remove from heat and let cool.
3
While the Guinness mixture is cooling, grease and line 2 eight inch cake pans with parchment paper.
4
Next, whisk together the dry ingredients (sugar, flour, baking soda). Pour the cooled Guinness mixture onto the dry ingredients, then whisk in the 2 eggs.
5
When the batter is shiny and smooth, pour evenly into two prepared cake pans.
6
Bake for 30-35 minutes, or until a skewer comes out clean.
7
While the cakes are baking make the buttercream by whipping together the softened butter and sugar in a standing mixer, then adding in just enough Bailey’s to get it loose and fluffy. The key to white frosting is to whip it a long time – the longer you whip it, the whiter it will become. I whipped this for 5-10 minutes.
8
Once the cakes are done baking, cool completely.
9
Assemble the cake (leveling the layers with a serrated knife, if needed).
10
First, add the frosting for the middle layer with about 1/3 of the buttercream.
11
Top with second layer.
12
Next we’ll do a crumb coat.
13
Coat top and sides with another 1/3 of the frosting mixture
14
Spread it all over, nice and thin. Refrigerate to set it overnight.
15
Once the crumb coat is firm to the touch, add the final 1/3 of the frosting to the cake – top first, then sides. Spread it around evenly.

You're done.
16
Refrigerate cake when through serving.
17
The only thing I did different was, I using 1/2 Black Cocoa and half the unsweeten cocoa.

About this Recipe

Course/Dish: Cakes, Chocolate
Hashtag: #Beer