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 stick
- 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
- 1 tsp
- baking soda
- eggs. slightly beaten
- 3 stick
- unsalted butter, softened
- 3 c
- powdered sugar, sifted
- 2-4 Tbsp
- bailey’s, as needed
FOR THE BUTTERCREAM
How to Make Dark Chocolate Guinness Cake &Bailey’s Buttercream
- 1Preheat the oven to 350F
- 2In a small saucepan, melt butter and whisk together with Guinness, vanilla extract and cocoa. Remove from heat and let cool.
- 3While the Guinness mixture is cooling, grease and line 2 eight inch cake pans with parchment paper.
- 4Next, whisk together the dry ingredients (sugar, flour, baking soda). Pour the cooled Guinness mixture onto the dry ingredients, then whisk in the 2 eggs.
- 5When the batter is shiny and smooth, pour evenly into two prepared cake pans.
- 6Bake for 30-35 minutes, or until a skewer comes out clean.
- 7While 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.
- 8Once the cakes are done baking, cool completely.
- 9Assemble the cake (leveling the layers with a serrated knife, if needed).
- 10First, add the frosting for the middle layer with about 1/3 of the buttercream.
- 11Top with second layer.
- 12Next we’ll do a crumb coat.
- 13Coat top and sides with another 1/3 of the frosting mixture
- 14Spread it all over, nice and thin. Refrigerate to set it overnight.
- 15Once 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.
- 16Refrigerate cake when through serving.
- 17The only thing I did different was, I using 1/2 Black Cocoa and half the unsweeten cocoa.