dark chocolate guinness cake &bailey’s buttercream

How To Make dark chocolate guinness cake &bailey’s buttercream

• 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.
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