Dark Chocolate Guinness Cake w Bailey's Icing
- 1 cup guinness beer
- 2 sticks of softened butter
- 2/3 cup cocoa powder
- 1½ cups sugar
- 2/3 cup sour cream
- 2 eggs
- 1 tb vanilla extract
- 2 cups flour
- 2½ tsp baking soda
- 4-5 cups sifted icing sugar
- 3 tbs butter at room temperature
- 8 oz cream cheese at room temperature
- 4-6 tablespoons baileys irish cream (to taste)
BAILEYS CREAM CHEESE ICING
Preheat oven 350°F and butter and line a 9″ spring form pan.
Melt the butter into the Guinness in a saucepan over low heat.
Put sugar in a blender to make "super fine" - known as Caster Sugar. Or you can use Caster Sugar.
Whisk in the cocoa and sugar and take the saucepan off the heat.
Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture.
Whisk in the flour and baking soda until combined.
Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.
Leave to cool completely in the tin as it is quite a damp cake and could collapse.
Cream the butter and icing sugar together until well mixed.
Add the cream cheese in cubes slowly until incorporated.
Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.
Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of Guinness. If you are feeling particularly dexterous, slice the cake length-wise and fill the cake with the icing too (there will be definitely be enough icing).