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Indulge in Decadence: Chocolate Guinness Cake with Baileys Buttercream Frosting
If you’re looking for a dessert that’s rich, indulgent, and perfect for any celebration (or just because), this Chocolate Guinness Cake with Baileys Buttercream Frosting is sure to deliver. Combining the deep flavors of stout beer with decadent chocolate and the creamy kick of Baileys Irish Cream, this cake is the epitome of indulgence. Whether you’re celebrating St. Patrick’s Day or simply treating yourself to something extraordinary, this cake will elevate any occasion.
Why This Cake Works
The combination of chocolate and stout beer might seem unusual at first, but the Guinness in this cake serves an essential purpose. The stout adds a rich, malty flavor that deepens the chocolatey goodness, creating a cake that’s moist, flavorful, and full of character. The Baileys buttercream frosting provides the perfect balance with its smooth, creamy texture and a hint of Irish whiskey flavor that ties the entire cake together.
Let’s take a closer look at the two main components of this show-stopping dessert.
The Chocolate Guinness Cake
This cake is both easy to make and incredibly moist. The Guinness brings a slight bitterness that complements the sweetness of the cake, making each bite incredibly rich and indulgent.
Ingredients for the Chocolate Guinness Cake:
- 1 cup (240 ml) Guinness stout (or any dark stout beer)
- 1 cup (240 g) unsalted butter
- ¾ cup (60 g) unsweetened cocoa powder
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs
- ½ cup (120 ml) sour cream
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions for the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal after baking.
- Combine the Wet Ingredients: In a saucepan over medium heat, melt the butter and Guinness together, stirring occasionally. Once melted and combined, remove from heat and whisk in the cocoa powder until smooth.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and sugar.
- Combine Wet and Dry Ingredients: Add the wet ingredients (the Guinness-butter-cocoa mixture) to the dry ingredients and whisk until smooth. Then, whisk in the eggs, sour cream, and vanilla extract until fully combined.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Baileys Buttercream Frosting
The creamy, boozy frosting is what truly makes this cake shine. The Baileys Irish Cream adds a delicate flavor that complements the deep richness of the chocolate cake, while the buttercream itself is light, fluffy, and smooth.
Ingredients for Baileys Buttercream Frosting:
- 1 cup (230 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar, sifted
- 3 tablespoons Baileys Irish Cream
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions for the Frosting:
- Cream the Butter: In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
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- Add the Powdered Sugar: Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated before adding more.
