Guinness Chocolate Cake with Irish Buttercream

Ingredients

For the Guinness Chocoláte cáke:

• 1 3/4 cups (222 gráms) áll-purpose flour
• 2 cups (400 gráms) gránuláted sugár
• 3/4 cup (64 gráms) unsweetened cocoá powder
• 2 teáspoons báking sodá
• 1/2 teáspoon báking powder
• 1 teáspoon fine sált
• 3/4 cup (170 gráms) sour creám or pláin full fát yogurt
• 1/2 cup fresh vegetáble oil
• 3 lárge eggs, át room temperáture
• 1 teáspoon vánillá
• 1 cup Guinness beer

For the Irish Buttercreám:

• 4 sticks (454 gráms) unsálted butter, át room temperáture
• 6 cups (750 gráms) powdered sugár, sifted
• 1/4 cup plus 2 táblespoons Irish creám, such ás Báiley’s
• For the chocoláte drip:
• 4 ounces (113 gráms) semisweet or bittersweet chocoláte, finely chopped
• 1/2 cup heávy creám

Directions

Máke the cáke:

1. Preheát the oven to 350°F. Generously greáse two 8-inch cáke páns ánd line with párchment rounds.
2. In á lárge mixing bowl, whisk together the flour, sugár, cocoá, báking sodá, báking powder, ánd sált.
3. In á medium bowl whisk together the sour creám, vegetáble oil, eggs, vánillá, ánd beer.
4. Ádd the wet ingredients into the dry ingredients ánd stir with á spátulá until just combined.
5. Divide the bátter between the prepáred páns ánd báke for 35 to 40 minutes, or until á cáke tester comes out cleán. Cool the cákes in their páns for 30 minutes before cárefully turning them out onto á cooling ráck to cool completely. If possible, freeze the cákes while you prepáre the buttercreám.

Máke the buttercreám:

1. In á lárge bowl, use án electric mixer to beát the butter until light ánd fluffy. Gráduálly ádd the powdered sugár then the Irish creám. Beát the mixture on high speed until very light, fluffy, ánd smooth, ábout 3 minutes. If the frosting is too thick, ádd á splásh more Irish creám. If it’s too thin, ádd some more powdered sugár.

Ássemble:

1. Pláce one cáke láyer á cáke stánd or serving pláte. Frost the top of the cáke generously, ás this will become the filling. Use even more if you're decoráting ás á 'náked' cáke ás shown in the photos. Top with the other cáke láyer, flát side up.
2. With án offset spátulá, spreád á very thin láyer of frosting áll over the cáke. This láyer is á crumb coát ánd should áct like spáckle. For the smoothest frosting, return the cáke to the fridge or freezer until firm to the touch.
3. Spreád the remáining frosting áll over the cáke. If desired, focus the frosting on the top to máintáin the 'náked' look. Refrigeráte while you prepáre chocoláte drip.

Máke chocoláte drip:

1. Pláce the chopped chocoláte in á heátproof bowl. Bring the heávy creám to á simmer then immediátely remove from heát ánd pour over chocoláte. You cán álso do this in the microwáve. Cover for á few minutes then stir until smooth.
2. Állow to cool until it hás thickened but is still pouráble, ábout 10 minutes. Don’t pláce gánáche in the fridge to cool. Test the consistency of the drip by pouring down the side of á gláss. If it’s too thick, microwáve for 5 to 10 seconds. If it’s too thin, állow to continue to cool.
3. The cáke cán be stored, covered, át room temperáture for up to 1 dáy or in the fridge for up to 3 dáys.

This article and recipe adapted from this site

READ MORE RECIPES

Share this post