Dark Chocolate Guinness Cake &Bailey’s Buttercream
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.
1 1/2 stickbutter
3/4 cunsweetened cocoa
1 cguinness extra stout
1 Tbsppure vanilla extract
1 1/2 cwhite sugar
1 1/4 cflour
1 tspbaking soda
2eggs. slightly beaten
FOR THE BUTTERCREAM
3 stickunsalted butter, softened
3 cpowdered sugar, sifted
2-4 Tbspbailey’s, as needed
How to Make Dark Chocolate Guinness Cake &Bailey’s Buttercream
- Preheat the oven to 350F
- In a small saucepan, melt butter and whisk together with Guinness, vanilla extract and cocoa. Remove from heat and let cool.
- While the Guinness mixture is cooling, grease and line 2 eight inch cake pans with parchment paper.
- 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.
- When the batter is shiny and smooth, pour evenly into two prepared cake pans.
- Bake for 30-35 minutes, or until a skewer comes out clean.
- 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.
- Once the cakes are done baking, cool completely.
- Assemble the cake (leveling the layers with a serrated knife, if needed).
- First, add the frosting for the middle layer with about 1/3 of the buttercream.
- Top with second layer.
- Next we’ll do a crumb coat.
- Coat top and sides with another 1/3 of the frosting mixture
- Spread it all over, nice and thin. Refrigerate to set it overnight.
- 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.
- Refrigerate cake when through serving.
- The only thing I did different was, I using 1/2 Black Cocoa and half the unsweeten cocoa.