About this recipe:This two-layer sponge cake is heavily spiked with Irish stout and Irish cream. Stout is mixed into the chocolate cake mixture before being baked and the liqueur is mixed into the icing. A deliciously rich and flavoursome cake. You can also make this recipe as cupcakes.
Makes: 1 23cm 2-layer cake
250ml Irish stout beer
225g unsalted butter, cut into pieces
75g unsweetened cocoa powder
150ml soured cream
250g plain flour
400g caster sugar
1 1/2 teaspoons bicarbonate of soda
3/4 teaspoon salt
360g icing sugar, or as needed
115g unsalted butter, at room temperature
3 tablespoons Irish cream liqueur, or as needed
225g plain chocolate, coarsely chopped
150ml double cream
30g unsalted butter, at room temperature
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Preheat oven to 180 C / Gas 4. Grease two 23cm cake tins, line with baking parchment and grease lightly.
Pour the stout into a saucepan, add the butter and bring to a simmer over medium-low heat. Remove the pan from the heat and whisk in the cocoa until the mixture is smooth. Allow the mixture to cool. In a bowl, beat the eggs and soured cream together until smooth with an electric mixer and stir in the stout mixture to make a smooth, thick liquid.
In a large bowl, mix together the flour, sugar, bicarbonate of soda and salt. Pour the stout mixture into the flour mixture and gently combine with a spatula. Pour the cake mixture into the prepared tins.
Bake in the preheated oven until the cakes are set and a skewer inserted into the centre of a cake comes out clean, about 30 minutes. Remove and let cool in tins for 5 minutes before inverting the cakes onto wire racks to finish cooling.
For the icing: Mix together the icing sugar, butter and Irish cream liqueur until the mixture forms a smooth and spreadable icing (add more sugar or liqueur as needed to create the desired consistency). Spread half the icing on top of each cake.
Place the chopped chocolate into a heatproof bowl. Bring cream to almost boiling in a small saucepan and pour over the chocolate. Stir in the butter and stir the mixture until the chocolate melts and the mixture is very smooth. Allow to cool until the mixture is pourable but not thin or overly runny, 10 to 15 minutes. Stack a cake gently on top of the other, frosting sides uppermost and carefully drizzle the chocolate mixture over the cake, allowing decorative drips to run down the sides.
If you'd like the Irish cream icing to be chocolate, simply add 30-50g of cocoa powder in place of some of the icing sugar.
Having only ever baked one cake in my life - a good 15 years ago - I used this recipe for my entry into none other than the Mens Chocolate Sponge Division of the Pembroke Show 2010. Not only did I win first prize against 8 other entrants, including my brother-in-law who came 3rd (get in there), I was left with virtually a whole bottle of Baileys to plough the wife with in order to etc... etc... On top of that the £4 prize money I creamed paid for over half of the non-alcoholic ingrediants!!
As I don't have much experience in baking cakes, I can't really say whether or not this was an easy / hard recipe to follow! What I can say, however, is that I can read, I can follow instructions and I did win FIRST PRIZE!! - 16 Aug 2010